Mushroom Tomato Bisque Recipe

4.5 7 15
Mushroom Tomato Bisque Recipe
Mushroom Tomato Bisque Recipe photo by Taste of Home
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Mushroom Tomato Bisque Recipe

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4.5 7 15
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.
MAKES:
4 servings
TOTAL 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 15x10x1-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.
Originally published as Mushroom Tomato Bisque in Taste of Home February/March 2007, p31

Nutritional Facts

1-1/4 cups: 401 calories, 35g fat (13g saturated fat), 63mg cholesterol, 684mg sodium, 19g carbohydrate (12g sugars, 4g fiber), 7g protein.

  • 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
  1. Place tomatoes cut side down in a greased 15x10x1-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.
  2. Cool slightly. Place tomatoes and pan drippings in a blender. Cover and process until blended; process 1 minute longer.
  3. 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.
Originally published as Mushroom Tomato Bisque in Taste of Home February/March 2007, p31

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Reviews forMushroom Tomato Bisque

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[email protected] User ID: 4651393 94768
Reviewed Sep. 20, 2014

"Tastes like a tomato and mushroom pasta sauce"

MY REVIEW
dicentra01 User ID: 5468213 165004
Reviewed Nov. 13, 2012

"I made this for the first time last year and have been making weekly since. I love it!! The only thing I changed was instead of chicken broth I use vegetable broth by kitchen basics. Whoever you are who came up with this must be a amazing cook. Thanks!!!!"

MY REVIEW
Hannah0418 User ID: 1795891 95648
Reviewed Sep. 18, 2011

"i didn't like it. i love tomato soup and i love mushroom soup - but i didn't like the combination of the 2."

MY REVIEW
ychontos User ID: 4957524 168745
Reviewed Jun. 21, 2010

"So simple and delicious. I make this quite often and enjoy it every single time."

MY REVIEW
mjcompan User ID: 1464246 94767
Reviewed Sep. 18, 2009

"This is the first thing my husband cooked for me, and we both LOVE it! I use low sodium broth to keep the salt down, and serve it up with a loaf of freshly baked bread!"

MY REVIEW
scones25 User ID: 3762757 75984
Reviewed Jul. 12, 2009

"This soup is amazing and easy to make"

MY REVIEW
OnTheGoMomof2 User ID: 2682472 75983
Reviewed Nov. 29, 2008

"This soup is so delicious."

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