I made this luscious, creamy shiitake tomato soup this morning as I had put off breakfast for way too long and wanted something in my belly pronto!
Really overdue for a grocery trip, I just had a few re-hydrated shiitake mushrooms in the fridge and a couple lovely garden grown tomatoes that were gifted to me by some vegan friends. <3
So taking my leftovers, I sliced the shiitake thinly and roughly chopped the tomatoes. I also had half a carton of silken tofu and some pasta sauce so in the pot it went too.
Poured in some hot water from the kettle and a half cube of vegan chicken-style bouillon and whizzed it a few times with a stick blender.
Done in five minutes. I think it might have been less.
I wasn’t expecting this soup to taste so mushroom-y, so creamy, and so dang good! So of course, I had to take a few pictures and share the recipe. Lately, I’ve been tracking my nutrition so I thought I’d share the nutrition information as well. Note: the chart includes garlic, which I had intended to put in the soup, but ended up forgetting so it never made it into the soup.
- 1/2 to 3/4 cup hot, freshly boiled water
- 1 medium sized tomatoes
- 1/2 container of firm silken tofu (175g or 6 oz)
- 1/2 cup tomato basil sauce
- 2 rehydrated shiitake mushrooms
- 1/2 cube bouillon (vegan chicken-style or your fave)
- Chop up the tomatoes into cubes.
- Thinly slice the mushrooms.
- Combine all the ingredients into a pot. You may want to leave some tomato and mushroom pieces out if you want a chunkier soup.
- Using an immersion (stick) blender, blend until the tofu is completely smooth. Add in the tomato and mushrooms if you reserved any from the previous step.
- Heat until bubbling and hot throughout.
- Give it a stir and taste to adjust if you want to add salt or pepper.
- If your tomatoes were not very sweet, you may want to add some sweetener (such as coconut palm sugar) to balance the acidity.