Today I have for you one of my latest favorites, a tomato-mushroom soup! This works perfectly as a side dish or as a base for your favorite protein. I came out with this recipe while looking for veggies in the fridge! Haha . Hope you like it!
12 small-medium tomatoes.
2 cups of mushrooms (the variety of your choice).
1 head of garlic.
2 sticks of celery roughly chopped.
2 carrots roughly chopped.
½ red onion.
1 Fresno pepper.
6 cups of chicken stock (or vegetable stock).
4 tbsp of tomato paste.
1 tbsp dry oregano.
1 tsp kosher salt.
1 tsp ground ginger.
1 tsp pepper.
Preheat the oven at 400 degrees.
Place tomatoes, head of garlic, onion and Fresno pepper in a baking sheet, add some olive oil, salt and pepper and roast for 25-30 minutes.
In a large pan, cook the mushrooms, celery, carrots, tomato paste, oregano, ginger with some olive oil for about 10 minutes until veggies are tender.
Remove roasted veggies from oven and add them directly to the mushrooms pan. Note: garlic needs to be squished out of its skin before adding it to the mushrooms!. Cook with a lid on for about 10 minutes and then remove from fire.
Blend all the content of the pan in high speed until you get a creamy consistency.
Serve with your favorite toppers.
For all my Spanish speakers, here's the video!