• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 2 tablespoons olive oil
  • 1 large onion
  • 3 cloves garlic
  • 1 carrot
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 14.5 oz can of diced tomatoes
  • 2 cups vegetable broth
  • 2 cups water
  • 12 oz package of cheese tortellini
  • salt and black pepper

There are some food combinations that are classic. One of those is tomato soup with a warm, crunchy, grilled cheese sandwich! 

Here is a recipe for a lighter variation of tomato soup to accompany one of our tasty FunGuy grilled cheese sandwiches if so desired. This soup is lighter than the usual pureed variety, but still packs a lot of rich tomato and herb flavor for some sliced mushrooms and a few cheese tortellini to swim in!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the ends of the mushroom stems. Dice half of the mushrooms and slice the other half, separating each. Peel the onion, garlic, and carrot. Dice the onion and carrot and mince the garlic. 
  2. Heat the olive oil in a soup pot over medium high heat. Add the onion and cook 1-2 minutes. Add the garlic, carrot, diced mushrooms, and herbs to the pot stirring them frequently while they cook for about 5 minutes or until the carrots have just started to soften. Stir in the diced tomato and sliced mushrooms, allowing them to cook another 3-4 minutes. Pour the broth and water into the pot and stir well. 
  3. Bring the soup to a boil, reduce the heat to medium low, and allow it to simmer with a lid on top for about 15 minutes. Once the 15 minutes is up, add the tortellini and let it cook another 5-7 minutes or until the tortellini is tender, but not mushy. Turn off the heat and taste the broth. Add salt and pepper to taste. 
  4. Serve immediately! 

Have a Fun meal!