Sun Dried Tomato Soup with Wild Mushrooms and Wild Rice

Indulge in the earthy, rich flavors of Sun-Dried Tomato Soup with Wild Mushrooms and Wild Rice, a hearty and comforting dish that’s perfect for any season. This recipe combines the bold tanginess of sun-dried tomatoes with the savory depth of sautéed wild mushrooms, creating a velvety base enhanced with smoky paprika and aromatic thyme. The addition of nutty, cooked wild rice lends a satisfying texture and makes this soup a complete meal. Finished with optional swirls of heavy cream and fresh parsley, it’s as beautiful as it is flavorful. Ready in just 50 minutes, this vegetarian-friendly recipe offers an easy yet gourmet way to elevate your dinner table. Perfect for cozy evenings or an elegant lunch, this soup is sure to be a family favorite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sun-dried tomatoes (packed in oil, drained)
• 2 tablespoons Olive oil
• 1 large Yellow onion (finely chopped)
• 3 Garlic cloves (minced)
• 2 cups Wild mushrooms (cleaned and sliced)
• 6 cups Vegetable broth
• 1.5 cups Cooked wild rice
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Heavy cream (optional, for garnish)
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Heat a large pot over medium heat and add the olive oil.

Step 2

Once the oil is hot, add the finely chopped onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the sliced wild mushrooms to the pot and sauté for 5-7 minutes until they release their moisture and begin to brown.

Step 5

Roughly chop the sun-dried tomatoes and add them to the pot along with the tomato paste. Stir to combine and cook for 2 minutes to develop the flavors.

Step 6

Pour in the vegetable broth, then add the dried thyme, smoked paprika, salt, and black pepper. Stir well to incorporate.

Step 7

Bring the soup to a simmer over medium-high heat, then reduce the heat to medium-low and let it simmer gently for 20 minutes.

Step 8

Using an immersion blender, blend the soup until it is smooth (or leave it slightly chunky if you prefer). If using a countertop blender, work in batches to avoid spills.

Step 9

Stir in the cooked wild rice and let the soup simmer for an additional 5 minutes to heat through.

Step 10

Taste and adjust the seasoning as needed.

Step 11

Ladle the soup into bowls and drizzle each portion with a swirl of heavy cream, if using. Garnish with fresh parsley.

Step 12

Serve hot and enjoy!

Nutrition Facts

Serving size	(2118.8g)

Amount per serving	% Daily Value*
Calories	1428.4

Total Fat 63.5g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 6.9g
Cholesterol 67.0mg	0%
Sodium 3421.5mg	0%
Total Carbohydrate 181.2g	0%
Dietary Fiber 28.6g	0%
Total Sugars 36.8g
Protein 46.3g	0%

Vitamin D 9.3IU	0%
Calcium 315.8mg	0%
Iron 11.5mg	0%
Potassium 3915.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 12.5%

Carbs: 48.9%