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Wild Mushroom and Asparagus Soup with Balsamic Caramelised Tomatoes

A creamy vegetarian soup made with asparagus and chanterelles, garnished with roasted balsamic tomatoes, Greek yoghurt, and fresh chives.

VegetarianHealthySoupMushroomsAsparagus

Estimated Nutrition

Per Serving Total
Calories 718.4 kcals 718.4 kcals
Carbohydrates 28.5 grams 28.5 grams
Fat 52.3 grams 52.3 grams
Protein 12.8 grams 12.8 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Balsamic Vinegar
Dairy
100
ml
Cream
1
tbsp
Greek-Style Yoghurt
for serving
Liquids
100
ml
White Wine
400
ml
Stock
chicken or vegetable
NutsSeeds
1
clove
Garlic
finely chopped
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
1
tbsp
Chives
chopped fresh
OilsFats
1
tbsp
Olive Oil
for the soup
1
tbsp
Olive Oil
for the tomatoes
Vegetables
0.5
piece
Onion
finely chopped
8
spears
Asparagus
chopped
55
g
Chanterelle Mushrooms
1
piece
Tomato
halved

Steps

  • Preheat the oven to 180°C.
  • Heat oil in a pan and fry the onion and garlic for 2-3 minutes.
  • Add white wine and simmer for 2-3 minutes before adding asparagus and mushrooms to cook for 4 minutes.
  • Pour in stock and simmer until asparagus is tender.
  • Stir in cream, season with salt and pepper, and blend until smooth using a hand blender.
  • Fry tomato halves in an ovenproof pan with oil for one minute.
  • Add balsamic vinegar and roast the tomatoes in the oven for 8 minutes.
  • Place tomatoes in a bowl, pour soup around them, and top with yoghurt and chives.