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Mushroom Tomato Bisque

 Mushroom Tomato Bisque
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
4 ServingsPrep: 30 min. Cook: 10 min.


  • 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 saucepan, saute mushrooms and onion in remaining oil for
  • 5-8 minutes or until tender. Stir in broth, tomato paste, sugar if

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Mushroom Tomato Bisque (continued)

Directions (continued)

  • desired and tomato puree. Bring to a boil. Remove from the heat;
  • stir in cream. Garnish with Parmesan cheese. Yield: 4 servings.
Nutritional Facts: 1 serving (1-1/4 cups) equals 401 calories, 35 g fat (13 g saturated fat), 63 mg cholesterol, 684 mg sodium, 19 g carbohydrate, 4 g fiber, 7 g protein.