Rich tomato and mushroom soup

Today I have made what I think has suddenly become my favourite soup, it’s full of flavour, rich and warm, perfect for this weather. It kind of happened randomly, it’s snowing here in London so we went out for a walk and when we got back I really fancied soup to warm me up, but I wanted it to be quick, filling and to leave me feeling nice and warm.

So I decided to mix a couple of things in my cupboard, toasted some bread and came up with this, and I must say, it did not disappoint. It’s got a rich tomato taste, a smokey flavour, a hint of spice and of course my favourite thing, mushrooms.

The ingredients are: mushrooms, tinned tomatoes (or natural tomatoes if you have time), rosemary, chilli, paprika, noodles, salt, pepper, olive oil, double cream, vegetable stock, water, shallots and garlic.

I really hope some of you try this and feel as good as I felt after eating it!

Rich tomato and mushroom soup

Ingredients for 2 people:

  • 200 gr of mushrooms (I used chestnut)
  • 200 gr of tinned tomatoes
  • 2 shallots
  • 3 garlic cloves
  • Olive oil
  • Salt and pepper
  • Rosemary
  • 1/2 tsp of chilli flakes (or more if you want it spicier)
  • 1 tsp of Spanish paprika
  • 130 gr of noodles
  • 1 tbsp of double cream
  • 500 ml of vegetable stock
  • 200 ml of water
  • 1 cube of vegetable stock (optional, but adds extra flavour)


  1. In a pot put a layer of olive oil and once hot and the garlic and the shallots. Cook over medium heat until the shallot is translucent.
  2. Add the tinned tomatoes and the mushrooms and add a pinch of salt, pepper and rosemary, the 1/2 tsp of chilli flakes and the teaspoon of Spanish paprika. Cook for around 5 minutes so the water from the tomatoes reduces.
  3. Add the stock and the water and bring it to a boil.
  4. Once the water is boiling, add the noodles and cook until the noodles are soft.
  5. Once the noodles are ready, turn off the heat and add the double cream and mix well.
  6. Serve hot with some bread.

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