Mushroom Tomato Bisque 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Mushroom Tomato Bisque cont. 2 tablespoons grated Parmesan cheese 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Mushroom Tomato Bisque Yield: 4 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008