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Mushroom Tomato Bisque


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Rate this recipe 4.3/5 (3 Votes)


  • 1 1/2 lbs. plum tomatoes, halved lengthwise
  • 5 tbsp. olive oil, divided
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp each dried basil and dried oregano
  • 1/2 tsp pepper
  • 1/2 lb. sliced fresh mushrooms
  • 1/2 cup finely chopped sweet onion
  • 1 1/4 c. chicken broth
  • 1/3 to 1/2 cup tomato paste
  • pinch sugar, optional
  • 3/4 c. heavy whipping cream
  • 2 tbsp. grated parmesan cheese



Step 1

1. Place tomatoes cut side down in a greased 15 X 10 X 1 inch baking pan. Brush with 3 tbsp oil. Combine garlic, salt, basil, oregano and pepper; sprinkle over tomatoes. Bake uncovered at 450 deg for 20-25 mins 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 mins or until tender. Stir in broth, tomato paste, sugar if desired and tomato puree. Bring to a boil. Remove from heat; stir in cream. Garnish with parmesan chese.


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