pat's Recipe

Mushroom Tomato Bisque

Category: SOUPS/STEWS

1 1/2 lbs 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 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

Place tomatoes cut side down in a greased 15x10x1-in. baking pan. Brush with 3 Tbsp olive 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 heat; stir in cream. Garnish with Parmesan cheese,

yield: 4 servings