Tomato soup with champignons and basil
4 servings
30 minutes
Tomato soup with mushrooms and basil is a fragrant dish of Spanish cuisine that combines the rich taste of tomatoes, the tenderness of mushrooms, and fresh notes of basil. Historically, tomato soups originated in Mediterranean countries where tomatoes became the basis for many traditional recipes. This soup warms and comforts, making it perfect for a cozy dinner. Chicken broth adds depth to the flavor while potato flakes create a velvety texture. Garlic and dill add spiciness, and bay leaf completes the composition. Served with crispy croutons and a spoonful of sour cream, turning each sip into harmonious pleasure. It is wonderful as a standalone dish or accompanied by fresh bread.
1
Add mushrooms, onion, and carrot to the chicken broth and simmer for 10 minutes.
- Chicken broth: 1.5 l
- Button mushrooms: 10 pieces
- Onion: 1 head
- Carrot: 50 g
2
We add dry potato puree — just for thickness, rice can also be used for the same purpose. Cook for another 5 minutes.
- Potato flakes (instant mash): 50 g
3
Add the remaining ingredients, putting in the bay leaf a couple of minutes before the end of cooking.
- Tomato paste: 150 g
- Basil: to taste
- Dill: to taste
- Garlic: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
- Salt: to taste
4
Ideally served with sour cream and croutons.
