BAKED TOMATO MUSHROOM SOUP

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Baked Tomato Mushroom Soup image

Make and share this Baked Tomato Mushroom Soup recipe from Food.com.

Provided by Millereg

Categories     Grains

Time 1h10m

Yield 3 quarts, 10-12 serving(s)

Number Of Ingredients 10

1/4 lb unsalted butter
5 lbs onions, chopped
1/4 cup minced garlic
1 lb mushroom, sliced
32 fluid ounces low sodium beef broth
32 fluid ounces water
5 lbs tomatoes, chopped
1/4 cup thyme leaves, chopped
salt
pepper, to taste

Steps:

  • Preheat a heavy soup pot over medium heat.
  • Sauté onions and garlic until onions are just beginning to brown.
  • Add mushrooms and continue cooking until the mushrooms are soft.
  • Add beef stock and water and bring to a boil, then reduce heat to simmer.
  • Add chopped tomatoes, thyme, salt and pepper, and simmer to allow flavours to develop.
  • Ladle into oven-proof soup bowls, top with bread croutons and cheese.
  • Bake until the cheese is melted.
  • Serve at once.
  • ***Recipecan easily be halved, and leftovers freeze extremely well.

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