Rustic Tomato and Mushroom Soup with Parmesan
A hearty, flavorful soup that combines the sweet acidity of tomatoes with the earthy depth of mushrooms, finished with savory Parmesan cheese. Perfect for beginners and experienced cooks alike.
Equipment
- 1 Large pot or Dutch oven (4-6 quart)
- 1 Chef's knife
- 1 Cutting board
- Wooden spoon
- 1 Immersion blender (optional)
Ingredients
- 2-3 tablespoons olive oil plus extra for drizzling
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 250-300 g (8-10 oz) cremini mushrooms, sliced
- 1 tablespoon tomato paste
- 1 can (400g/14oz) whole tomatoes
- 3 cups vegetable or chicken broth
- ½ cup grated Parmigiano-Reggiano cheese plus more for garnish
- Salt and freshly ground black pepper to taste
- Fresh herbs for garnish basil, thyme, or parsley
- Pinch of crushed red pepper flakes optional
Instructions
- Prepare the base: Heat olive oil in a Dutch oven or large pot over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent. Add minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.
- Cook the mushrooms: Add mushrooms to the pot, but don't overcrowd them. Cook in batches if necessary. Allow them to release their moisture and then brown, about 5-7 minutes. They should become golden and slightly caramelized.
- Build flavor: Stir in tomato paste and cook for about 1 minute, allowing it to darken slightly and coat the vegetables.
- Add tomatoes: Add the canned tomatoes with their juice. Use your wooden spoon to break the tomatoes into smaller pieces.
- Simmer: Pour in the broth and season with salt, pepper, and red pepper flakes if using. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 25-30 minutes, allowing the flavors to develop and the soup to reduce slightly.
- Finish with cheese: Remove the pot from heat and stir in the grated Parmesan cheese until melted and incorporated.
- Adjust texture: For a partially smooth texture, use an immersion blender to briefly blend some of the soup, leaving plenty of chunks for texture. Alternatively, transfer about half the soup to a standard blender, blend until smooth, then return to the pot and stir to combine.
- Season and serve: Taste and adjust seasoning if needed. Ladle into bowls, garnish with additional Parmesan cheese, fresh herbs, and a drizzle of good olive oil.
Notes
- For extra flavor, add a parmesan rind during simmering (remove before serving)
- The soup thickens as it sits, so you may need to add more broth when reheating leftovers
- To make it more substantial, add cooked pasta, rice, or canned white beans
- Stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months
- For a flavor boost, try adding a small splash of balsamic vinegar or grating some lemon zest before serving