Check out this tomato mushroom soup recipe that is not just good for your taste buds but also good for your heart.
Due to the demanding schedule of today’s world, most people opt for instant food such as instant noodles, instant coffee, instant juices and many more.
Yes, it may be the quickest way but obviously not the healthiest alternative you can get. Do you want to try a healthy meal without much hassle?
Is Tomato Mushroom Soup Good For Your Health?
The answer is, of course it is!
First of all, you have mushrooms in your soup. Second, there’s tomatoes that are equally as nutritious.
Let me share the incredible health benefits these two ingredients bring to your soup.
Mushrooms are considered a superfood, and one of the most health-promoting foods on the planet.
They are rich with important nutrients such as B vitamins, selenium, potassium, copper, and even vitamin D.
Mushrooms are great sources of fiber and protein, not to mention that it’s low in calories. They are also full of antioxidants just like your favorite fruits and vegetables.
Tomatoes are actually fruits but some consider them a vegetable on the basis of its culinary applications. Do you realize what tomatoes can do for your body?
They are the major dietary source of the antioxidant lycopene that helps reduce the risk of heart disease and cancer.
Aside from that, tomatoes are also a great source of vitamin C, potassium, folate, and vitamin K.
Tomatoes also contain an antioxidant called beta carotene. Beta carotene is converted into vitamin A in the body, which promotes healthy eyes and better vision.
So, if you want a hearty and delicious meal, tomato mushroom soup may be the answer to your cravings.
Why not try this out with your family and friends for your next dinner?
Discover more mushroom soup recipes here: Fresh and Homemade Cream of Mushroom Soup [Recipe]
Tomato Mushroom Soup with Cheese and Garlic[Recipe]
2 medium onions (peeled and thinly sliced)
3 tbsp butter
2 cloves garlic (peeled and minced)
3 cups (385 g) wild mushrooms (cleaned and sliced)
3 cups (720 ml) chicken broth
2 cups (480 ml) water
2 tbsp balsamic vinegar
1/2 cup (64 g) tomato paste
1 tsp salt
1/2 tsp pepper (ground)
1/2 cup (64 g) parmesan cheese (shredded)
3 tbsp fresh parsley (chopped)
- Clean the mushrooms and slice. Set aside.
- Set the stove to medium heat. Melt the butter in a medium saucepan.
- Toss in the onions and garlic. Cook until the onions are tender and turn golden brown.
- Toss the mushroom slices into the pan and cover. Cook for 5 minutes.
- Add the chicken broth, tomato paste, water and balsamic vinegar. Sprinkle salt and pepper to taste. Bring the ingredients to boil.
- Reduce the heat and cover. Cook for 10 more minutes.
- Add the shredded parmesan and parsley, to garnish.
- Serve hot. Enjoy!