Mushroom Tomato Bisque

By elco

Ingredients

• 1 1/2 pounds 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 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 tbsp grated parmesan cheese

Details

Servings 4

Preparation

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.