🍽️Soup

Velvety Mushroom & Tomato Potage

Name: Velvety Mushroom & Tomato Potage
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 200 g mushrooms, sliced; 2 ripe tomatoes, chopped; 1 medium onion, finely chopped; 2 cloves garlic, minced; 500 ml vegetable broth; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; Fresh parsley, finely chopped, for garnish

"Indulge in a sophisticated, plant-based masterpiece that blends the soul of the forest with the vibrance of the garden in every creamy, umami-rich spoonful."

Prep:10 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

200 g mushrooms, sliced
2 ripe tomatoes, chopped
1 medium onion, finely chopped
2 cloves garlic, minced
500 ml vegetable broth
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley, finely chopped, for garnish

🌱 Vegan🌱 Vegetarian🌱 Gluten-Free🌱 Dairy-Free🌱 Plant-Based🌱 Low-Calorie⚡ Medium

❤️Health88%

😋Taste82%

🥳Joy79%

👨‍🍳Difficulty35/100

📜 The Story

Potage is a category of thick soups originating from medieval French cuisine, traditionally cooked in a communal pot until the vegetables were tender enough to mash. This modern interpretation marries the earthy umami of forest mushrooms with the bright acidity of tomatoes, a combination that gained popularity in Mediterranean farmhouse cooking.

🧬 Flavor DNA

🍋Sour

5/10

🧂Salty

4/10

🌶️Spicy

1/10

🍯Sweet

3/10

🍄umami

9/10

☕Bitter

2/10

✨ Sensory Profile

"A luxuriously smooth, silk-like texture that coats the palate with deep, woodsy notes of sautéed mushrooms and a subtle tang from ripened tomatoes. The aroma is comforting and savory, punctuated by the clean, grassy scent of freshly chopped parsley."

Chef's Mastery

💡

The Secret

For a deeper flavor profile, allow the mushrooms to develop a golden-brown crust before adding the broth; this caramelization adds a sophisticated layer of complexity to the finished puree.

⚠️

Avoid This

Over-blending at a very high speed can sometimes incorporate too much air, making the soup frothy rather than velvety; use a low-to-medium setting for the densest texture.

❄️

Storage

Keep in an airtight container in the refrigerator for up to 4 days; the flavors meld and improve significantly after 24 hours.

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent, without browning.

Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant.

Stir in the sliced mushrooms and sauté for 5–7 minutes, allowing them to release their moisture and become tender.

Add the chopped tomatoes and vegetable broth. Increase the heat slightly and bring the mixture to a gentle boil.

Reduce the heat to low and simmer for about 20 minutes, until the vegetables are very soft and the flavors are well combined.

Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, blend carefully in batches using a countertop blender, then return the soup to the pot.

Season with salt and black pepper to taste. Keep over low heat for a few minutes, stirring gently, until heated through.

Serve hot in warmed bowls and garnish with freshly chopped parsley.