FunGuy’s Roasted Tomato, Garlic, and Mushroom Soup

Is your garden, or your neighbor’s garden, still producing tomatoes even though the season has already changed from summer to fall? Don’t worrry! We have the perfect FunGuy solution for all those too many tomatoes woes! 

This easy soup takes all of those juicy ripe tomatoes, a whole head of garlic, and a package of our FunGuy mushrooms and roasts them just enough to pull out all that delicious summer flavor and turn it into the best bowl of autumn comfort food! 

We suggest pairing it with a delicious FunGuy Herbed Garlic Mushroom Grilled Cheese or FunGuy Mushroom and Avocado Grilled Cheese Sandwich!

DIRECTIONS:

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the stems and add all but 1 or 2 mushrooms to the baking sheet. Slice the reserved mushrooms and set aside. Remove the stem from the tomatoes, cut them into quarters, and add to the baking sheet. Peel the onion and roughly chop it. Cut off the root end of the head of garlic and wrap it completely in aluminum foil. 
3. Drizzle all but 1 tablespoon of the olive oil over the mushrooms, tomatoes, and onion. Remove the thyme and oregano leaves from their stems and add them to the vegetable before seasoning with salt and gently toss it around with your hands so that everything is covered in oil and seasoning.  Roast these in the oven for about 30- 35 minutes or until the tomato juices have come out and the onions are lightly charred. 
4. Once the vegetables with the mushrooms and tomatoes are roasted transfer them, and all of their juices,  to a medium sized soup pot. Pour the vegetable broth into the pot and blend with an immersion blender, or transfer the vegetables directly to a blender before adding the broth, and blend until smooth. Heat the blended soup on the stove top over high heat until simmering. Reduce the heat to medium and let it simmer about 10-15 minutes. Taste and add salt as necessary. 
5. While the soup is cooking, add the last tablespoon of olive oil to a sauté pan over medium high heat. Add the sliced mushrooms to the pan in a single layer, allowing the mushrooms to cook 5-6 minutes or until the mushrooms have browned and the edges have crisped. Turn off the heat and cover to keep warm until the soup is ready to be served. 
6. Ladle the soup into bowls, add a few of the sautéed mushrooms to each bowl and a sprinkle of cheddar cheese. Stack the basil leaves on a cutting board and slice them into thin ribbons before adding them to each bowl. 
7. Serve immediately.  

Have a Fun meal!