30-Minute Sweet Tomatoes Mushroom Soup Recipe

Introduction

Sweet Tomatoes Mushroom Soup Recipe OverviewWho can resist a delicious bowl of soup on a cold winter day? For many of us, Sweet Tomates/Souplantation’s mushroom soup flavors will conjure up memories of warm, cozy afternoons enjoying all their best soups…and the Sweet Tomatoes Mushroom Soup Recipe is a fan favorite. You can recreate that same creamy and comforting flavor with this easy sweet tomatoes mushroom soup recipe.This sweet tomatoes mushroom soup recipe is not only easy to make (30 minutes ready to eat!) but is also vegetarian. It’s a great meal option when you want something hearty without too much fuss. The flavors of mushrooms and sweet tomatoes complement each other very well for a simple, satisfying and light meal. Whether you are a busy professional or a parent trying to find an easy meal for a weeknight, this sweet tomatoes mushroom soup recipe will definitely become a go-to option for weeks and weeks.

In this article, we’re going to share the specifics of this delicious, sweet tomatoes mushroom soup recipe from start to finish. From the details of the ingredients to how to customize the flavor to your delight, we’ll share everything you need to know to make this amazing recipe. You’ll leave with the knowledge to make a restaurant-quality sweet tomatoes mushroom soup recipe that will please your family and friends. Let’s begin and warm your home to the deliciousness of the Sweet Tomato’s Sweet tomatoes mushroom soup recipe!

Ingredients Breakdown: What You’ll Need

So, when it comes to this Sweet Tomatoes mushroom soup recipe, the ingredients are incredibly basic – but how you handle them? That’s where you figure out flavor. This recipe is equitably creamy and hearty and give or take a few things, it doesn’t required anything special. Here is exactly what you’ll need, inclusive of a few optional upgrades to make it yours.

1. Core Ingredients List

These ingredients form the foundational elements of an authentic Sweet Tomatoes mushroom soup recipe.

• 5 to 7 cups sliced mushrooms (about 1½ pounds, ¼ inch thick) – Use fresh mushrooms if you can, as opposed to canned. Their texture and taste are just better.
• 1 cup celery, chopped about ½ inch thick – A little bit of crunch and mild sweetness.
• ½ stick salted butter, plus 2½ tablespoons more – You will use some in the sauté and some to make the roux. I think I used about 4 tablespoons just for the roux, in full disclosure.
• ¼ teaspoon white pepper – While traditionally used for its subtle heat, freshly ground black pepper can be substituted without compromising the flavor.
• 4½ to 6 tablespoons all-purpose flour – This is your thickener. Don’t skip it.
• 3¼ cups water
• 1 tablespoon chicken base + 2 tablespoons beef base – This provides that umami savory flavor you remember from the original.
• 2 cups whole milk, with an extra cup nearby just in case it thickens too much
• Use 1 cup of half-and-half, reserving an extra ½ cup to perfect the soup’s richness.
• Salt and pepper, to taste

2. Ingredient Tips & Substitutes

It’s totally normal for one or two of these ingredients not to be in stock when you’re ready to cook.

Is dairy-free important to you? Try oat milk or coconut cream.

Use baby bella or cremini mushrooms if you want a deeper, earthier flavor

Dairy-free? You can use a 1:1 gluten-free flour substitute, or you could even use cornstarch for the roux (although the texture will be a bit silkier)

3. Flavor Boosters (Optional Add-ins)

Want to take your Sweet Tomatoes mushroom soup recipe to the next level? Well, here are some optional add-ins that you can try:

• Fresh thyme or rosemary – herbaceous and cozy
• Parmesan or nutritional yeast – gives that extra layer of umami

This part is really where you can make it your own. I’ve had all three add-ins at different times, and it never disappoints!

Step-by-Step: How to Prep Sweet Tomatoes Mushroom Soup

It easier than you think to make Sweet Tomatoes famous mushroom soup, rich and creamy flavor profiles at home. This Sweet Tomatoes mushroom soup recipe is constructed to come together in 30 minutes or so with straightforward steps, and ingredients that have a flavorful savory punch. Here are the exact steps making it from start to finish.

1. Sauté the Aromatics

Sautéing the onions and garlic for a few minutes at the start or foundation of the soup is important to add multiple levels of flavor, which really makes this soup stand out.

• In a huge pot, add two tbsp of butter, drizzle with olive oil, and melt over medium heat.
• Add one chopped onion and two to three cloves of minced garlic to the pot Sautee until the onions soften and become just translucent.
  
• Don’t forget to stir occasionally so nothing burns. The aroma at this point? It’s pure and absolute bliss.

💡 Tip: Make sure you let the onions sweat for a few minutes slowly. This will allow some of the inherent sweetness to com out of the onions, which makes tremendous difference in the end.

2. Add Mushrooms & Simmer

This is the point where the soup starts to look and smell like something.

• Toss in the mushrooms and celery, allowing the mushrooms to sweat and soften over medium heat for 6 to 8 minutes.
• Introduce 3¼ cups of water to the pot, then whisk in the chicken and beef base to create a rich, savory foundation.
• Maintain a soft simmer for ten minutes, uncovered, to draw out the full depth of the soup’s flavor.

💡 Tip: Take your time simmering — it helps concentrate that earthy umami, which is critical to any creamy mushroom soup!

3. Thicken & Blend

This is the part of the magic where your soup turns from brothy to velvety.

• Over medium heat, allow the remaining butter to melt in a small saucepan until silky and smooth. Whisk in the all-purpose flour to form a smooth roux, then cook for about a minute to eliminate the raw flour flavor.
• Slowly whisk the roux into your soup base.
• Now stir in 2 cups of whole milk and 1 cup half and half, allowing it to gently thicken.
• Now stir in 2 cups of whole milk and 1 cup half and half, allowing it to gently thicken.

💡 Helpful note: Blending it halfway keeps some texture and still provides that creamy texture people love whenever an easy mushroom soup is made.

4. Finishing Touches

• Season to taste with salt and fresh cracked black pepper — don’t hold back!
• Garnish with freshly chopped parsley or even a drizzle of cream, if you prefer.

And there you have it, a restaurant-quality bowl of warmth. This Sweet Tomatoes mushroom soup recipe has been made and enjoyed in so many kitchens — it’s time for you to experience it for yourself.If you’re experimenting with your own twist on the sweet tomatoes mushroom soup recipe, this version on BigOven might offer some extra ideas.

Copycat Cooking Tips for Perfect Flavor

If you want your Sweet Tomatoes mushroom soup recipe to be as good as restaurant mushroom soup, there are just a couple simple, basic and not flashy tricks that have significantly improved my soup (and yes, I tested this soup a few times, ok, a few several times).

1. Fresh Mushrooms

Sure, canned mushrooms seem easier, but if you want the best texture, depth of flavor and aroma, I recommend you use fresh mushrooms! They sauté well and hold their shape for a nice earthy smell you can’t fake.

2. Don’t Skip the Roux

This crucial step transforms a thin, insipid broth into a luxuriously creamy soup.Roux is nothing more than a simple mixture of butter and flour that you will then whisk into your Sweet Tomatoes mushroom soup recipe to give that smooth, velvety texture you remember. It takes literally a minute or two to do it, and I would not recommend to skip it.

3. Blend Only Partially for Best Texture

Over-blending is perhaps the most common mistake people make when trying to recreate restaurant-style mushroom soup at home. Blending may seem to be the best option when making a silky, fully pureed soup, but leaving some mushroom chunks intact really contributes to texture and interest. I like to blend just enough to get a creamy blend but make sure I leave some softer bites of mushroom in each bowl.

4. Let It Rest Before Serving

Once the soup is ready. Letting it rest for 5–10 minutes off the heat can help the flavors really settle and deepen. Somehow the garlic, mushroom, and broth come together better after a brief sleep. It’s a small thing — but it makes your Sweet Tomatoes mushroom soup recipe even better.

Ideas for Serving, Storing and Pairing

The thing that I love most about this Sweet Tomatoes mushroom soup recipe is it has so many variances. You can keep it simple or pretty up this creamy classic, and it fits with just about any meal plan.

What to Serve With It

Naturally, nothing pairs better with a warm bowl of mushroom soup than a hunk of crusty artisan bread to dip. Dip it right in, because you won’t want to miss a single drip of goodness. A fresh green salad served alongside the soup can help to balance the richness. And if you really want to indulge in comfort, pair the soup with a buttery grilled cheese sandwich or a crispy classic Reuben. And for a little extra pizzazz, top your soup with a swirl of cream, shaved parmesan, or a sprinkle of fresh thyme.

Getting creative with the veggie soup mixin’ options is what makes this simple sweet tomatoes mushroom soup recipe feel more like a restaurant dish with just a few thoughtful touches.

How to Store and Reheat

Got leftovers? Lucky you! This soup stores beautifully.

• Store in an airtight container in the refrigerator for up to 4 days — the flavor improves by days two.
• If you’re freezing it, just know that with dairy-based soups, it can separate a bit. Freeze in portions and gently heat up.
• On reheating: skip the microwave. Heat on the stovetop and stir frequently, and it its too thick, add a little milk or broth to help.

Make It a Meal

Want to add more bulk? If you want to make this a more filling dinner, it’s very satisfying with a scoop of cooked rice, pasta, or barley stirred in right to the soup. Or, serve it in a bread bowl for a fun presentation that is just as filling as it is picturesque (hi Instagram dinner goals).

This sweet tomatoes mushroom soup recipe makes a cozy main or starter—pair it with something hearty from our dinner recipes collection for a complete meal.

FAQ – Sweet Tomatoes Mushroom Soup Recipe

Whether you are making this Sweet Tomatoes mushroom soup recipe for the first time or have already fallen in love with it (and I don’t blame you), here are a few common questions to help you make sure every batch works out great.

1. Can I make this soup vegan?

Yes, you can! Just substitute the butter for olive oil or a plant-based butter, and use unsweetened coconut cream or oat milk for the dairy. You can omit the chicken and beef base and use a rich vegetable bouillon or mushroom broth instead. The flavor will not be a 100% match, but, it is still super cozy and delicious!

2. Which mushroom variety most elevates the soup’s flavor and texture?

I would say baby bella (cremini) mushrooms are my favorite. They have a deeper, earthier flavor that pops! That being said, white button mushrooms are also fine, as they probably were what Sweet Tomatoes originally used. If you want to add some extra umami flavor, you could use a couple shiitake mushrooms chopped very fine!

3. Can I freeze this mushroom soup?

You can – with some precautions. Since this sweet tomato mushroom soup recipe uses milk and cream, the soup might separate a little when frozen. Freeze the soup in portions into individual containers, then take it out of the freezer the night before you are serving it and put it in the refrigerator to thaw slowly. After it has thawed, warm the soup slowly on a low heat on the stove, occasionally stirring to maintain its creamy texture. A splash of fresh cream can also help wake it up!

4.Does this version faithfully echo Sweet Tomatoes’ original mushroom soup?

It’s pretty darn close to being a copycat, based on the ingredients used and my memory of the flavor of the Sweet Tomatoes (also known as Souplantation) soup. Sweet Tomatoes never officially released the exact recipe for this soup, but based on memory and tasting it, this sweet tomatoes mushroom soup recipe gives you that same creamy, umami flavor profile we all miss.

5. How do I make it thicker or creamier?

Simple! To thicken, you can either add an extra tablespoon of flour in your roux or let the soup simmer a little longer uncovered. To make it creamier, add more half-and-half, or stir in some sour cream or cream cheese at the end of making it. It can be fun to play with a recipe until you get it just the way you like it!

6. Can I use pre-sliced mushrooms or canned?

Fresh is always best for flavor and texture, but if you have to use pre-sliced mushrooms to save time, you certainly can! If you are using canned mushrooms, make sure to rinse and drain them very well, as you want to remove any excess brine and keep it as close to the intended flavor of the soup. Just remember canned mushrooms will not give you quite the same richness but will still taste good in the end.