Name: Mushroom Vegetable Tomato Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tablespoons olive oil; 1/2 cup sofrito; 1 cup tomato sauce; 1 tablespoon tomato paste; 1 1/2 teaspoon sazon (see notes); 1 teaspoon adobo (see notes); 2 bay leaves; 2 cups frozen green peas; 10 ounces crimini mushrooms (sliced ); 2 russet potatoes (chopped, 1-inch pieces ); 4 cups water

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It’s soup season and I am all for it. I’ve been craving warm, comforting, homemade soup recently because it has been on the chilly side – so I decided to whip up a hearty pot of mushroom vegetable tomato soup made with tomato sauce, green peas, Puerto Rican flavors, and potatoes.

This soup pairs perfectly with a side of no yeast flatbread. So be sure to load up on those, too!

When I am in the mood for a cozy soup, I look for what I already have in my fridge, freezer, and pantry.

This is your opportunity to use up the stuff that needs to get eaten. Soups and stews are very flexible and can take out different combinations.

I had potatoes, mushrooms, and frozen peas – so I knew what I was going to do with them.

Soup close-up with potatoes, peas, and mushrooms

Also, if you’re getting into soup making, I highly recommend investing in a dutch oven. It’s the perfect size for soup, and they are great for distributing and maintaining heat heating evenly.

I often make soup with broth, stock, or stock cubes – but sometimes I want to switch things up. So, drumroll please, I am going with a Puerto Rican flavor base for this soup.

That means we’re working with very important, flavor-packed ingredients: homemade sofrito, sazon, and adobo.

I usually have sofrito already on hand (frozen, mostly). To make sofrito, you’ll only need a handful of aromatics like bell peppers, onions, garlic, and cilantro, and blend them until you get a chunky sauce.

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Recipe Notes

Russet potatoes, sliced mushrooms, and frozen green peas

For an easy start to this recipe, be sure to have homemade sofrito on hand. Additionally, you’ll need Puerto Rican spices including sazon and adobo. I use sazon with msg, however, you can purchase sazon without msg – you’ll just need to adjust the measurements to your liking.
Although I used russet potatoes in this recipe to keep things cheap and easy, you can choose to use a different potato variety. Other types I recommend any kind of waxy potato including Yukon gold potatoes, fingerling potatoes, and new potatoes.

How To Thicken Up Soup

Looking for a thicker soup? Cook the soup on low for an additional few minutes without a lid to steam off some of the water.

Or, you can make a flour and water slurry to add to the soup. I suggest tasting the soup after making alterations to thicken to make sure it’s flavors/salted to your liking.

It’s always better to add less salt first and add more later on if you need to, which in this case would be the adobo and sazon. So, just keep that in mind.

What To Eat With This Soup

I often eat soup on its own, but I will sometimes tear up a piece of homemade bread to go along with it.

You can also pair a light salad or a refreshing sandwich to go along with it.

How To Store

To store the soup, place it into an air-tight container or reusable silicone bag and keep it in the refrigerator for up to 5 days.

Either reheat the soup back in the dutch oven or microwave it for a few minutes.