Fresh Mushroom and Tomato Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 170.8
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 704.1 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 7.0 g

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


    Fennel, 1 bulb
    Kale, 3 cup, chopped
    Leeks, 3 leek
    Olive Oil, 2 tbsp
    Unico Crushed Tomatoes, 3 cup
    Basil, dried, 5 tbsp
    Mushrooms, fresh, 4 cup, pieces or slices
    Homemade No Sodium Vegetable Stock, 3 cup
    Pepper, black, 1 tbsp
    Salt, 1 tsp


Add salt sparingly while vegetables sautee - salt and pepper to taste once all ingredients have been added.


Chop all vegetables and sautee with olive oil. Add vegetable stock occasionally to deglaze. When all vegetables have cooked down and mushrooms have a little colour, add remaining stock and crushed tomatoes.

Bring to a boil and then simmer for 90 minutes on low.

Serving Size: Makes 6 large portions

Number of Servings: 6

Recipe submitted by SparkPeople user KWANGAWOO.

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