Recipe combo
Kakik-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.
Recipe details
- Cuisine
- Guatemalan-inspired
- Servings
- 4
- Total time
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Difficulty
- medium
Ingredients
- 1 Pound Cremini mushrooms, sliced - 1 (lb), sliced
- 28 Ounce Canned crushed tomatoes - 28 (oz)
- 1 Count Yellow onion, diced - 1 (large), diced
- 4 Count Garlic, minced - 4 (cloves), minced
- 4 Cup Vegetable broth - 4 (cups)
- 2 Tablespoon Extra-virgin olive oil - 2 (tbsp)
- 2 Teaspoon Sweet paprika - 2 (tsp)
- 1 Teaspoon Ground cumin - 1 (tsp)
- 1 Teaspoon Dried oregano - 1 (tsp)
- 0.25 Teaspoon Ground allspice - 1/4 (tsp)
- 1 Teaspoon Fine sea salt - 1 (tsp)
Instructions
Prep the vegetables
1. *Slice the mushrooms*, *dice the onion*, and *mince the garlic* before turning on the stove.
Soften the onion
2. Heat the olive oil in a large pot over medium heat, then add the onion and cook for *5 minutes* until *soft and translucent*.
Bloom the spices
3. Add the garlic, sweet paprika, cumin, oregano, and allspice, then *stir constantly* for *30 seconds* until fragrant.
Cook the mushrooms
4. Add the cremini mushrooms and salt, then cook for *7 to 8 minutes* until the mushrooms *release their liquid* and begin to soften.
Add broth and tomatoes
5. Stir in the crushed tomatoes and vegetable broth, then *bring to a gentle boil* and reduce to a *steady simmer*.
Simmer the soup
6. Simmer uncovered for *18 to 20 minutes* until the soup is *red, brothy, and deeply savory*.
Taste and serve
7. Taste and *adjust salt if needed*, then ladle the soup into bowls and serve *hot*.