A deliciously delicious soup can be made quickly and easily from a minimal amount of food. Moderately spicy, light and at the same time satisfying - lean mushroom tomato soup. Step-by-step recipe with a photo. Video recipe.
Soup is an important part of the everyday menu. If you do not eat a plate of hot first course for lunch, then the meal will be meager and incomplete. Therefore, each housewife in the arsenal has several recipes for different soups. However, sometimes you want to diversify your diet and try something new and tasty. I propose to try a rather rare dish for our region - aromatic tomato soup. Similar recipes came to us from sunny Italy, where tomatoes are present in almost every dish. Such soups are cooked with a wide variety of products: seafood, any type of meat, vegetables, in a vegetarian version, etc. The peculiarity of such dishes is that in the hot season they are served cold, and in winter they are eaten hot. From a huge variety of such first courses, today we will prepare a mushroom tomato soup. If you are fed up with the usual borscht, pea soup, hodgepodge and noodle soup, then prepare this interesting first course.
It turns out a delicious chowder with an unusual pronounced tomato taste, to which mushrooms are combined. All together makes the soup spicy, original and very tasty. The recipe will pleasantly surprise and delight every eater. Note that this is a diet lean soup. Any mushrooms are suitable for the recipe: fresh, canned, frozen, dried. In my version, an assortment is used: fresh champignons with canned and dried porcini mushrooms.
- Caloric content per 100 g - 120 kcal.
- Servings - 4
- Cooking time - 50 minutes
Ingredients:
- Potatoes - 1-2 pcs.
- Ground black pepper - a pinch
- Mushrooms (any variety and type) - 600 g (the recipe uses 350 g of fresh champignons, 260 g of canned porcini mushrooms and 40 g of dried porcini mushrooms)
- Vegetable oil - for frying
- Tomato paste - 100 g
- Salt - 1 tsp or to taste
Step by step preparation of lean mushroom tomato soup, recipe with photo:
1. Wash the mushrooms and cut into strips or cubes.
2. Heat vegetable oil in a frying pan and fry the mushrooms over medium heat until light golden brown.
3. Tilt the canned mushrooms into a sieve and rinse under running water. Leave the excess liquid on the glass and cut them into medium slices.
4. Remove the fried champignons from the pan and put the canned mushrooms there, which will bring until golden brown.
5. Pour boiling water over the dried porcini mushrooms and let stand for half an hour. If you fill them with cold water, then soak for 1, 5 hours.
6. Remove the soaked dried mushrooms from the brine and slice. Do not pour out the brine.
7. Fry them in the pan where the previous types of mushrooms were fried.
8. Place all the fried mushrooms in a saucepan and add the diced potatoes.
9. Add the tomato paste directly to the pot. You can replace it with sliced tomatoes or twisted through a meat grinder.
10. Fill the food with water and add through filtration the brine in which the dried mushrooms were soaked. Put the saucepan on the stove, boil and reduce the temperature to the minimum setting. Cook the lean mushroom tomato soup for 15-20 minutes. Since the mushrooms are almost ready, it is only necessary to bring the potatoes to readiness. Season the soup with salt and black pepper 5 minutes before the end of cooking.
See also a video recipe on how to cook tomato soup with mushrooms.
