Tomato Mushroom Soup

Mushroom & tomato soup

A delicious healthy lunch option

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5 mins
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30 mins
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  1. Heat the olive oil and butter in a large pot then fry the mushrooms until just starting to brown
  2. Remove about ½ a cup and reserve for garnish
  3. Add the onions, garlic and celery and fry until the onions are translucent
  4. Pour in the water, tomatoes and cream
  5. Bring to a boil and simmer for 20 minutes
  6. Blend until smooth, season for taste and serve immediately with the mushroom garnish
  7. Accompany with a side of crusty bread to soak up the flavour!


  • 350g mushrooms, sliced
  • 1 brown onion, finely chopped
  • 2 cloves of garlic
  • 2 sticks celery, finely chopped
  • 800g tomato passata or tinned tomatoes
  • 2 litre water
  • 200ml cream
  • Salt and pepper
  • Splash of FoodWorks Best Buy olive oil
  • 20g butter
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