April 10, 2013

Fire Roasted Tomato and Mushroom Soup with Rosemary

No matter what the time of year, the temperature in the air. Whether there's snow on the ground, birds in the trees, or your feet are dangling in a pool, this soup seems to be appropriate. I am a firm believer in pot roasts and casseroles during the winter and salads and sorbets in the summer, but this soup really doesn't have a time of year. The warm and comforting aspects of this soup make it perfect during the cold months, and yet the light and refreshing qualities, make it perfect for warmer days. I've made this soup at the ski lodge, and I've made it wearing shorts, and both times, I am equally in awe. 

I'd like to say that this is a creation of my own. Something that took me years and years to perfect. A recipe that has been passed down from generations. But the truth is, I stole it from google. And I mean stole in a very light terms. Really, the word I am looking for is.... borrowed?!?!? Because that is the last thing that I need - google thinking that I stole their mushroom soup recipe.
 
Mr. H works at google. I rarely like to tell people this, because then they usually want to know a whole series of questions like, is there really gourmet food everywhere? A massage therapist? A hairdresser? A doctor onsite, sleeping rooms, game rooms, rock climbing walls, a pool? Can you really bring your pets to work? Slide down slides? Drive motorized scooters? Rent kayaks, massage chairs? Are there fun activities and a constant supply of goldfish crackers? And the answer is yes - to all of the above. Usually people get so excited that they completely forget about me. Unless we're talking about people in Seattle, where a large proportion of the population works in software, and then they really could care less. People here seem to be more interested in the fact that I write a food blog and cook all day long, which is totally awesome because I love to talk about food, and Mr. H prefers not to talk about work. 

We used to live across the street from the google campus, in Fremont. It took him around 30 steps to get there each morning. Because we lived in such close proximity, I would often stop by for lunch. Nowadays, I do so much less, because we live on the other side of Seattle, and I'm usually up to no good in the kitchen. But when I do get a chance, I always cross my fingers that the creamy tomato mushroom soup will be on the menu.

I've got to admit, I was a little sad when I realized that I would no longer be enjoying their food quite as often. In order to rectify this situation, I am continually trying to recreate their delicious recipes in my kitchen. A while back, Mr. H kindly emailed the cafeteria staff, to ask if I could have a copy of this recipe. At first they were a bit hesitant, rightfully so. But after they realized that I wasn't going to do anything shady with it, simply share it on my blog, they obliged. I've made it quite a few times since, making substitutions and additions. Using half and half cream versus heavy, butter versus olive oil. Below, I am sharing my favorite version. It's a fairly simple recipe, despite the need to roast the garlic beforehand. I always keep a few tins of fire roasted tomatoes in the cupboard, but you could always use regular canned tomatoes. A tbsp of fresh rosemary, a pound of fresh mushrooms, preferably a mixed variety. One onion, 4 cups of broth, and one cup of cream. So very simple, yet complex in flavor. One of my favorites. 


FIRE ROASTED TOMATO AND MUSHROOM SOUP WITH ROSEMARY RECIPE (print)
serves 6
adapted from On Safari Foods
notes: if you can't find fire roasted tomatoes in the store, regular diced tomatoes will work just fine. I've alternated between half and half and heavy cream, depending on my mood. Heavy cream will give greater richness to the soup. 

INGREDIENTS
3 tbsp extra virgin olive oil
1 onion, peeled and diced finely
2 garlic cloves, roasted and chopped
1 tbsp fresh rosemary, stems removed and leaves finely chopped
1 lb mushrooms, wiped clean and chopped into small pieces
1 - 28 oz can of diced fire roasted tomatoes
4 cups broth
3/4 - 1 cup of cream
1 tsp salt

Preheat the oven to 350ºF. Place 2 cloves of garlic, in their skin, onto a baking tray. Roast in the oven for 15 minutes, or until soft. Remove from the oven and let cool.

In a large soup pot, fry the onions in olive oil, on medium heat, until soft and translucent.

Remove the garlic from its skin, and then chop. Add the garlic, rosemary, and mushrooms, to the pot. Continue to cook until the mushrooms begin to soften.

Add the tomatoes and broth. Bring the soup to a boil. Reduce the heat and let simmer for 30 minutes to 1 hour. The soup is considered done, when it has thickened slightly and the mushrooms are soft and flavorful. You should no longer see raw flecks of rosemary floating on the surface.

Remove the soup from the heat. Add the cream and salt. Stir.
Can be stored in the fridge for 4 - 5 days, or in the freezer for 6 months.

26 comments:

  1. Despite being 90 deg in Nashville today, I can't wait to try this!

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  2. I want to just dive in! This soup looks so good. Yum!

    FoodNerd x

    www.foodnerd4life.com

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  3. what a beautiful, delicious looking soup. mushrooms in soup is my favorite, and i love when they're combined with rosemary and tomato!

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  4. The perfect "In-between seasons" soup! btw you have just removed all my doubts about google :-)))

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  5. I've never seen tomatoes and mushrooms paired together like this, but it sounds positively divine. (Which may or may not have something to do with the fact that it's freezing cold and alternating between rain and snow today, which is making me crave a hot bowl of soup something fierce.)
    I've yet to find fire-roasted tomatoes up here in Canada, which is a never-ending source of annoyance, but I'm thinking the slow-roasted summer tomatoes I've got stashed in my freezer might do the trick.

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    1. Do you live near a Save On Foods? I'm in BC, and I buy the Western Family labelled fire roasted tomatoes. I hope you can find some. They are awesome. Although your stashed slow roasted summer tomatoes sound incredible too!

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    2. Oh, the slow roasted summer tomatoes sounds amazing. I would have used those if I had the chance.

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  6. This sounds like a perfect soup for all seasons. I love soups so I'll happily make this one. Beautiful photos too :)

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  7. Thanks for this recipe! I have it on the stove right now. I went to our Farmer's market today and someone had Shitake mushrooms and of course a pot of Rosemary--that cinched it I had to make this soup. The only thing is I could not roast 2 small cloves of garlic in a whole oven--too much energy use. I searched Google and found this: Break up the head or heads of garlic into separate cloves. Leave skins on. Place cloves in dry cast iron skillet over medium-high heat. Dry roast or toast shaking the pan about 5 to 8 minutes, or until cloves are golden brown with spots of dark brown. Transfer to a plate or cutting board to cool. When cooled, the skins slip right off. Then slice, chop or mince the cloves of garlic as you wish.

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  8. Just roasted the last of our fresh tomatoes from our garden in the oven with olive oil till slightly black on edges, as you can't buy fire roasted tins of tomatoes in Australia. I hope it still works well.

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  9. I made this today and it was delicious! I wanted a smoother soup so I pureed some of it. This would make a great soup to serve with a fancy grilled cheese sandwich or a panini.

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  10. We made this with a plain old can of diced tomatoes and it was fantastic! Looking forward to trying it with freshly roasted tomatoes when they're in season this summer. Thank you for the great recipe.

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    1. You're welcome. Glad you enjoyed!

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  11. Can you freeze all of your soup recipes ... how long?

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    1. Yes, All of my soup recipes can be frozen for up to 6 months.

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  12. Hi ... I was just wondering, can I freeze all of your soup recipes on this site? If so how long? Thanks, can't wait to make them.

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  13. Was it beef broth that you used in this recipe?

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  14. Did you use beef broth in the recipe?

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