Mushroom Tomato Bisque Recipe

Nutrition Facts

  • One serving:
  • (1-1/4 cups)
  • Calories:
  • 401
  • Fat:
  • 35 g
  • Saturated Fat:
  • 13 g
  • Cholesterol:
  • 63 mg
  • Sodium:
  • 684 mg
  • Carbohydrate:
  • 19 g
  • Fiber:
  • 4 g
  • Protein:
  • 7 g


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Mushroom Tomato Bisque

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After tasting a similar soup in a restaurant, I tinkered around with a few recipes at home and this was the result. The recipe might seem complicated, but it’s really not. And I love the blend of flavors. —Connie Stevens Schaefferstown, Pennsylvania

SERVINGS: 4

CATEGORY: Soup

METHOD: Other stovetop

TIME: Prep: 30 min. Cook: 10 min.

Ingredients:

  • 1-1/2 pounds plum tomatoes, halved lengthwise
  • 5 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup finely chopped sweet onion
  • 1-1/4 cups chicken broth
  • 1/3 to 1/2 cup tomato paste
  • Pinch sugar, optional
  • 3/4 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese

Directions:

Place tomatoes cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with 3 tablespoons oil. Combine garlic, salt, basil, oregano and pepper; sprinkle over tomatoes. Bake, uncovered, at 450° for 20-25 minutes or until edges are well browned.
    Cool slightly. Place tomatoes and pan drippings in a blender. Cover and process until blended; process 1 minute longer.
    In a large saucepan, saute mushrooms and onion in remaining oil for 5-8 minutes or until tender. Stir in broth, tomato paste, sugar if desired and tomato puree. Bring to a boil. Remove from the heat; stir in cream. Garnish with Parmesan cheese. Yield: 4 servings.


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