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Tomato Mushroom Onion Soup Recipe
Mushroom Tomato Soup
Best Tomato Soup Recipe
This tomato and mushroom soup recipe brings new life back to an old favorite and puts a new twist on it too by adding mushrooms and onions. The humble tomato soup, while remaining a staple in many peoples diets, is often overlooked for more glamorous soups such as French Onion which is widely available at many restaurants, unlike our poor friend, tomato soup.
This recipe is perfect for people that will be cooking on a boat, such as liveaboards like myself, or for campers because both of these cooks use a lot of canned ingredients out of necessity. Although the ingredients may be canned, the flavors in this tomato soup are surprisingly delicious.
One Pot meal
The term One Pot Meal is pretty self explanatory, it means a recipe where you can prepare the entire meal in just one cooking vessel. This style of cooking is popular among campers and boaters because it means that campers and hikers can carry less cooking pots. For boaters who live on board their boats, it's a very convenient way of cooking because our galleys (that's boater talk for kitchen) are usually quite small and not that easy to maneuver a lot of pots around in.
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Best Soup
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Ingredients
- 1 x Can Tomato Soup, Campbells
- 1 x Tablespoon Onion Flakes
- 1 x Jar or Can Mushrooms
- 1/2 Teaspoon Paprika
- 1 x Cup Condensed Milk
Instructions
- Saute the mushrooms. You can use fresh mushrooms in this recipe but the canned or jarred ones also work extremely well. If you are using the tinned kind, drain the liquid from the mushrooms and toss them into a hot fry pan to get some color on them. A good non-stick pan or a CI (Cast Iron) pan will do the trick nicely. If you don't have either one of those, just use a regular pan with some melted butter, cooking oil or coconut oil. Once the mushrooms have a little color on them (see the picture below and see the link below for instructions on how to properly saute mushrooms) turn the heat down.
- Add about a cup of condensed or evaporated milk to the mushrooms. Make sure that it is the unsweetened kind.
- While the milk and mushrooms are coming to a simmer, add the dried onion flakes. just like with the mushrooms, fresh onions would be better but when you are camping or on a long passage aboard a boat, cut of from a grocery store, fresh food isn't always available.
- Add about a 1/2 a teaspoon full of paprika. The exact amount will vary depending upon the quality and strength of your paprika as well as your personal preferences.
- Stir in your favorite tomato soup. I like Campbell's brand condensed tomato soup but that's me. You use whatever you like.
- Bring it all to a simmer and stir until it's warm enough to eat.
My Favorite Tomato Soup
Serve With
There are a lot of great things to serve with this tomato soup recipe that will enhance the meal but my favorite would have to be another over-looked and under-appreciated food, the grilled cheese sandwich.
Any type of bread is a great way to soak up this delicious soup. My wife likes to spread cream cheese on her bread before she dips it in the soup. I like to use crackers too because it adds a nice crunchy texture to this liquid meal.
Top with a few slices of jalapenos and some sour cream if you like and this already tasty soup, really starts to sing to you.
If you have some fresh cilantro or scallions, dice them up and throw them on top. It will taste amazing.
Properly Sauteed Mushrooms
How To Sauté Mushrooms
- Mushrooms on Toast
This mushroom on toast breakfast recipe is quick, simple, delicious and nutritious. Filling and satisfying it is still light enough to give you energy for the day without being heavy to weigh you down
Cooking Tip Onions
You want to get the dried onion flakes into liquid as quickly as possible so that they re-hydrate. You could even soak them in a little water or vegetable stock or even the condensed milk before you sauté the mushrooms. In this recipe I have skipped that step because when you are camping you want to use as few dishes as possible so that you don't have to carry many pots and pans with you.
© 2015 Dale Anderson
