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.
Mushroom Tomato Bisque Recipe photo by Taste of Home
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.