Tomato Vegetable Soup with Maitake


Tomato Vegetable Soup with Maitake
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Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 4 large servings

Tomato Vegetable Soup with Maitake

The is a delicious and nutritious soup containing the immune boosting maitake mushroom. Hokto Kinoko offers organic maitake mushrooms grown in CA.


  • olive oil to coat bottom of dutch oven
  • 1 medium onion chopped
  • 1 bulb of garlic minced
  • 1 stalk of celery minced
  • 1 small kabocha squash chopped (or other winter squash)
  • 1 medium carrot chopped
  • 1-2 small maitake mushrooms chopped
  • 1 medium zucchini chopped
  • 1 quart of canned tomatoes
  • 2 quarts of water
  • ground rosemary and sage to taste
  • himalayan sea salt to taste
  • Optional: leftover rice


  1. Heat up olive oil in dutch oven being careful not to overheat. As always, if oil starts smoking discard and start over.
  2. Add veggies and mushrooms; sauté over medium heat for 5 minutes while stirring.
  3. Add rosemary, sage, bay leaf, and salt; cook for a few more minutes.
  4. Add water and tomatoes.
  5. Bring to a boil and simmer for approximately 30 minutes.
  6. Taste; adjust seasonings.
  7. Serve over leftover rice if desired.


Dried rosemary and sage ground together makes a delicious and versatile blend. This can be done using an herb grinder or the milling blade of a NutriBullet.

Maitake Mushroom

Maitake Mushroom AKA Hen-of-the-Woods


Each summer, Jamie grows approximately 75 tomato plants for canning.  These are meaty, low seed varieties such as Amish Paste, Grandma Mary’s and Hog Heart.  I put up 52+ jars of tomato puree each summer – perfect for making soups, pasta sauce, etc.  If you don’t have home canned tomatoes for this recipe, buy organic puree in jars or BPA-free cans.