Mushroom & tomato soup
A delicious healthy lunch option
Serves
4
Prep
5 mins
Cook
30 mins
Method
- Heat the olive oil and butter in a large pot then fry the mushrooms until just starting to brown
- Remove about ½ a cup and reserve for garnish
- Add the onions, garlic and celery and fry until the onions are translucent
- Pour in the water, tomatoes and cream
- Bring to a boil and simmer for 20 minutes
- Blend until smooth, season for taste and serve immediately with the mushroom garnish
- Accompany with a side of crusty bread to soak up the flavour!
Ingredients
- 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
