Hearty Tomato And Onion Soup Recipe

About this recipe

A hearty and flavorful vegetarian soup featuring a medley of mushrooms, tomatoes, and aromatic spices, perfect for a comforting dinner.

Ingredients

• 50G Picard Chopped Flat Parsley
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 250G Shallot Onion - 250g
• - Cooks & Co Sliced Mushrooms
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Jalpur Crushed Red Chilli Pepper Flakes
• - Potts Vegetable Stock Can
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. Bring 4 cups of water to a boil in a saucepan and add 2 tablespoons of dried porcini mushrooms. Reduce the heat, cover, and simmer for 10 minutes to rehydrate the mushrooms.
2. 2. While the porcini mushrooms simmer, puree 1 cup of canned tomatoes in a blender until smooth and set aside.
3. 3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 tablespoons of finely chopped onion, 2 tablespoons of the pre-sliced mushrooms, 1 tablespoon of chopped parsley, and 1/2 teaspoon of chili flakes. Sauté for 5-7 minutes until the vegetables are tender and fragrant.
4. 4. Add the sautéed vegetables and the pureed tomatoes to the saucepan with the porcini mushrooms. Stir in 1/4 cup of vegetable stock and bring the mixture to a boil.
5. 5. Reduce the heat and let the soup simmer for 2 minutes to allow the flavors to meld together.
6. 6. Taste and adjust seasoning if needed. Serve hot, garnished with additional parsley if desired.