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Wild mushroom and asparagus soup with balsamic caramelised tomatoes

Make Wild mushroom and asparagus soup with balsamic caramelised tomatoes at home with Olive Oil and Balsamic Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   For the soup, heat the oil in a pan and gently fry the onion and garlic for 2-3 minutes.

2. 2

   Add the white wine and simmer for 2-3 minutes, then add the asparagus and mushrooms and cook for 3-4 minutes.

3. 3

   Add the stock and simmer until the asparagus stems are tender, about five minutes.

4. 4

   Stir in the cream and season, to taste, with salt and freshly ground black pepper.

5. 5

   Using a hand-held blender, blend until smooth.

6. 6

   For the balsamic tomatoes, heat the oil in an ovenproof pan and fry the tomato halves for about a minute.

7. 7

   Pour over the vinegar and place in the oven to roast for about 7-8 minutes.

8. 8

   To serve, place the two halves of tomato on top of each other in a shallow soup bowl and pour the soup around the edges.

9. 9

   Top the tomato with the yoghurt and fresh chives and serve.