Baked Tomato Mushroom Soup Recipe

Ingredients for Baked Tomato Mushroom Soup

• Unsalted Butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• Mushroom
• Low Sodium Beef Broth
• 2 cups water
• Tomatoes
• Thyme Leaves
• 1 teaspoon salt
• ½ teaspoon black pepper

How to Make Baked Tomato Mushroom Soup

1. Preheat oven to 375°F (190°C). Preheat a heavy-bottomed soup pot or Dutch oven over medium heat.
2. Sauté 1 large onion, chopped, and 2 cloves garlic, minced, in 2 tablespoons olive oil until onions are translucent and beginning to brown (about 5 minutes).
3. Add 1 pound cremini mushrooms, sliced, and cook until softened and lightly browned (about 8-10 minutes).
4. Pour in 4 cups beef stock and 2 cups water. Bring to a boil, then reduce heat to a gentle simmer.
5. Stir in 2 (28 ounce) cans crushed tomatoes, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Simmer for 20 minutes, allowing the flavors to meld.
6. Ladle soup into oven-safe bowls. Top each with 2 tablespoons of bread croutons and 1 tablespoon of shredded mozzarella cheese.
7. Bake for 15-20 minutes, or until cheese is melted and bubbly.
8. Garnish with fresh parsley (optional) and serve immediately.
9. This recipe can easily be halved, and leftovers freeze extremely well.