40m$12.96Kakik-Style Mushroom Soup
Guatemalan-inspired vegetarian red mushroom soup with cremini mushrooms, crushed tomatoes, onion, garlic, vegetable broth, and warm common spices. It is brothy, savory, and plant-based.
- Cuisine
- Guatemalan-inspired
- Energy
- 193 calories per serving
- Protein
- 7.2 g per serving
- Carbs
- 27.3 g per serving
- Fat
- 7.5 g per serving
- Sodium
- 1615 mg per serving
Shopping options
Extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Yellow onion, diced
1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Sweet paprika
2 Teaspoon
Kroger® Ground Paprika Shaker
4%
Ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Ground allspice
0.25 Teaspoon
Kroger® Ground Allspice Shaker
1%
Fine sea salt
1 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Cremini mushrooms, sliced
1 Pound
Kroger® Sliced Baby Bella Mushrooms
100%
Vegetable broth
4 Cup
Swanson® Vegetable Broth, 32 oz Carton
100%
Dried oregano
1 Teaspoon
Kroger® Oregano Leaves Shaker
8%
Canned crushed tomatoes
28 Ounce
Kroger Crushed Tomatoes in Puree
100%
Garlic, minced
4 Count
Garlic
40%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- canned crushed tomatoes-28 oz
- cremini mushrooms-1 lb
- yellow onion-1 large
- garlic-4 cloves
- vegetable broth-4 cups
- extra-virgin olive oil-2 tbsp
- sweet paprika-2 tsp
- ground cumin-1 tsp
- dried oregano-1 tsp
- fine sea salt-1 tsp
- ground allspice-0.25 tsp
Slice the mushrooms, dice the onion, and mince the garlic before turning on the stove.
Use a stable cutting board when slicing mushrooms, onion, and garlic.
Heat the olive oil in a large pot over medium heat, then add the onion and cook for 5 minutes until soft and translucent.
Add the garlic, sweet paprika, cumin, oregano, and allspice, then stir constantly for 30 seconds until fragrant.
Stir carefully when adding spices to hot oil to prevent scorching.
Add the cremini mushrooms and salt, then cook for 7 to 8 minutes until the mushrooms release their liquid and begin to soften.
Stir in the crushed tomatoes and vegetable broth, then bring to a gentle boil and reduce to a steady simmer.
Keep the soup at a gentle simmer to reduce tomato splatter.
Simmer uncovered for 18 to 20 minutes until the soup is red, brothy, and deeply savory.
Taste and adjust salt if needed, then ladle the soup into bowls and serve hot.
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