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.
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.
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.
More Soup Recipes :
- 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
Either reheat the soup back in the dutch oven or microwave it for a few minutes.
Mushroom Vegetable Tomato Soup
- Heat a dutch oven over medium-high heat and add olive oil. Once the oil is hot, add the sofrito, tomato sauce, sazon, adobo, and bay leaves. Stir to combine and cook for 1 minute
- Next, add the green peas, mushrooms, and potatoes. Stir everything together.
- Then, add the water. Cover the dutch oven with a lid and bring soup to a boil. Once at a boil, lower temperature to a soft simmer and cook until potatoes are fork-tender, about 12-15 minutes.
- Remove bay leaves from the soup. Serve.
- You can purchase sofrito in a can or in the freezer section (depending on what your grocery store has on hand). However, I recommend making the sofrito yourself. It’s easy, cheap, and it tastes so much better. And I mean significantly better.
- I used sazon with msg. But if you’re riding the anti-msg train, that’s fine. You can find no-msg sazon online – you’ll just need to adjust to taste. It might taste less salty than the msg version of the stuff.
- If you like your soup on the saltier side, add more adobo or sazon. Once the soup is done, check the taste and make changes if you need to.
Did you try out this Mushroom Vegetable Tomato Soup recipe?