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Tomato Soup With Rosemary And Oyster Mushrooms


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  • 2 pounds fresh ripe tomatoes
  • 1/2 small red beet shaved with a
  • vegetable peeler into think slivers
  • 4 large fresh rosemary sprigs plus
  • additional for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 tablespoon vegetable oil
  • 1 garlic clove finely chopped
  • 1/2 small onion chopped
  • 4 ounces fresh oyster mushrooms cleaned


Servings 4


Step 1

Cut the tomatoes into quarters and place in a 6-quart saucepan. Add the beet, rosemary, salt and sugar and bring to a boil. Reduce to a very light simmer and cover, stirring vigorously from time to time and mashing the tomatoes to extract the juice. Simmer for 1 hour.

While the soup is simmering, place the oil in a skillet over medium heat. Add the garlic and onion and saute for 1 minute. Add the mushrooms and saute for another minute.

Strain the tomato mixture through a fine sieve, and return the soup to the saucepan. Place over medium heat and return to a simmer. Add the mushrooms and stir. Serve in soup bowls garnished with a small sprig of rosemary.

Variation: French Tomato Soup

Proceed as above but garnish the soup with a large garlic crouton topped with a slice of fresh mozzarella. Place the crouton with the cheese in a low oven to soften the cheese and then carefully float atop the soup. Finally, sprinkle some finely chopped fresh basil over the cheese and serve.

This recipe yields 4 servings.

Suggested wine: Dry Creek Fume Blanc

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