Printable | Taste of Home

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
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

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Mushroom Tomato Bisque cont.

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.