Five Minute Creamy Shiitake Tomato Soup

Have pasta sauce and mushrooms? Have soup! 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!

creamy shiitake tomato soup

How to Make Creamy Tomato Mushroom Soup in 5 minutes

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

rehydrated from dried shiitake mushrooms

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.

prairie harvest tomato basil sauce

First time trying this tomato sauce. I really like it!

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.

5 Minute Creamy Tomato Mushroom Soup Nutrition

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.

nutrition chart for creamy shiitake tomato soup

Printable Recipe for 5 Minute Creamy Tomato Mushroom Soup

Yield: 2

Five Minute Creamy Tomato Mushroom Soup

creamy shiitake tomato soup

A luscious cream soup of earthy mushrooms and bright tomatoes. It's super quick to make for days when you just want to get warm, comforting food in your belly!

Prep Time 2 minutes
Cook Time 3 minutes
Total Time 3 minutes


  • 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)


  1. 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.
  2. 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.
  3. Heat until bubbling and hot throughout. Give it a stir and taste to adjust if you want to add salt or pepper.


  1. If your tomatoes were not very sweet, you may want to add some sweetener (such as coconut palm sugar) to balance the acidity.

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