Tamz Sundried Tomato and Portabello Mushroom Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 109.8
  • Total Fat: 5.9 g
  • Cholesterol: 11.2 mg
  • Sodium: 340.8 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.7 g

View full nutritional breakdown of Tamz Sundried Tomato and Portabello Mushroom Soup calories by ingredient
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Number of Servings: 6


    Imagine, No-Chicken Broth (organic), 24 oz (remove)
    *worstershire sauce, 8 tbsp (remove)
    *Garlic, fresh per clove, 6 serving (remove)
    *Onion (Yellow), 1 med, raw, 1 serving (remove)
    *Black Pepper (Ground), .5 tsp (remove)
    Sage, ground, 1 tsp (remove)
    Low fat cream cheese, .5 cup (remove)
    *Portobella Mushroom, 15 oz (remove)
    Green Peppers (bell peppers), .3 cup, strips (remove)
    Olive Oil, 1 tbsp (remove)
    Sun Dried Tomatoes, .25 cup (remove)


Dice all vegetables into small pieces.
Over medium heat, sautee mushrooms, onions, garlic and peppers, in oil until carmalized.
Add all seasons and worstershire sauce.
Stir briskly to remove carameled items from bottom of pan.

If desired, set aside 2/3 of mixture to puree with 1/2 of broth.

Add 1/2 of broth to remaining mixture in pan. Add cream cheese and simmer until dissolved.

Meanwhile, combine the other half of broth with the mixture set aside earler, into a food processor. Puree until desired texture is reached. Add puree back into soup pan and stir together. Cook an additional 60+ minutes, to marry flavors.

Makes approximately 6, 3/4-1 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user AINTSKEERD.

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