Tomato soup with mushrooms
Description
The soup is simple and quick to prepare. A very tasty pureed soup. Heat olive oil in a deep skillet and lightly sauté garlic and parsley root, then remove them from the oil. Add onion and mushrooms to the skillet, cover with a lid, and simmer until partially cooked. Then add carrots and celery, and cook until tender. Finally, add tomatoes, spices to taste, tomato paste, and dill; mix well and remove from heat after 2 minutes. Let the vegetables rest slightly, then blend them into a puree, add broth, and bring to a boil. Serve hot with croutons and fresh herbs.
Instructions
- 1
Step 1
Chop the onion, mushrooms, tomatoes, garlic, parsley root, carrots, and celery. Lightly sauté the garlic and parsley root in olive oil, then discard them from the oil.
- 2
Step 2
Instead, put the onion and mushrooms into the pan, cover with a lid, and simmer until half-cooked. Then add the carrots and celery and cook until fully done.
- 3
Step 3
At the end, add tomatoes and spices to taste, tomato paste, dill, mix well and remove from heat after 2 minutes. Let it stand for about 15 minutes on the turned-off stove, without opening the lid.
- 4
Step 4
Then puree the vegetables from the skillet, add broth, and bring to a boil. Add broth (or water) to your preference, adjusting the soup's thickness. Serve with croutons and fresh herbs.