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Cullen's Mushroom Baked Tomato Soup

 

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 
Directions
1Preheat a heavy soup pot over medium heat. 
2Sauté onions and garlic until onions are just beginning to brown. 
3Add mushrooms and continue cooking until the mushrooms are soft. 
4Add beef stock and water and bring to a boil, then reduce heat to simmer. 
5Add chopped tomatoes, thyme, salt and pepper, and simmer to allow flavours to develop. 
6Ladle into oven-proof soup bowls, top with bread croutons and cheese. 
7Bake until the cheese is melted. 
8Serve at once. 
9***Recipecan easily be halved, and leftovers freeze extremely well.