Mushroom Tomato Bisque
- 1 1/2 lb. plum tomatoes, halved lengthwise
- 5 Tbsp. olive oil, divided
- 2 garlic cloves, minced
- 1/2 tsp. salt
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. pepper
- 1/2 lb. sliced fresh mushrooms
- 1/2 cup finely chopped sweet onion
- 1 1/4 cups chicken broth
- 1/3 - 1/2 cup tomato paste
- pinch sugar, opt.
- 3/4 cup heavy whipping cream
- 2 Tbsp. ground Parmesan cheese
Place tomatoes cut side down in a greased 15x10 inch baking pan. Brush with 3 Tbsp. oil.combine garlic, salt, basil, oregano, and pepper; sprinkle over tomatoes. Bake, uncovered at 450 degrees F 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.
By Robin from Washington, IA
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