Tomato Mushroom Bisque Recipes

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MUSHROOM TOMATO BISQUE



Mushroom Tomato Bisque image

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. -Connie Stevens Schaefferstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 14

1-1/2 pounds plum tomatoes, halved lengthwise
5 tablespoons olive oil, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon 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 tablespoons grated Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 401 calories, Fat 35g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 684mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 7g protein.

MUSHROOM BISQUE



Mushroom Bisque image

Provided by Food Network

Categories     appetizer

Time 2h35m

Yield 6 servings

Number Of Ingredients 10

1 quart chicken broth
1 pound assorted fresh mushrooms, chopped
1 small onion, finely chopped
6 tablespoons butter
6 tablespoons all-purpose flour
8 tablespoons half-and-half
1 bay leaf
1 teaspoon salt
White pepper
Hot sauce

Steps:

  • In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
  • Roux:
  • In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
  • Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.

MUSHROOM-TOMATO BISQUE



Mushroom-Tomato Bisque image

My son forgot his lunch today so I brought it to the middle school. While walking down the hall to the office, I smelled this soup and had to ask for the recipe! The cooking teacher said this is what the 8th graders had made. I am posting it here so that I don't lose it! It's originally from a magazine (not sure which one) in the holiday appetizer section, 1996. PS-Yes, of course I told her about Recipezaar!

Provided by Oolala

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup onion, chopped
1/2 cup celery, sliced
2 garlic cloves, minced
3 tablespoons margarine or 3 tablespoons butter
2 cups fresh mushrooms, sliced
1 (16 ounce) can tomatoes, cut up
1 1/2 cups chicken broth
1/4 cup whipping cream
1 tablespoon fresh dill, snipped
pepper, just a dash

Steps:

  • Cook onion, celery and garlic in 2 tablespoons of the margarine or butter in a large saucepan till tender.
  • Add 1 1/2 cups of the mushrooms and cook 5 minutes or until the mushrooms are tender.
  • Stir in undrained tomatoes, broth, cream, dill, and dash of pepper.
  • Bring to boiling; reduce heat, cover, and simmer 30 minutes.
  • Cool slightly.
  • Place half the tomato mixture in a blender container or food processor bowl.
  • Cover and blend or process until smooth and then repeat with remaining mixture.
  • Return all to saucepan; heat through.
  • Meanwhile, cook remaining mushrooms in remaining margarine or butter for 5 minutes or until tender.
  • Ladle soup into 4 bowls and garnish with cooked mushrooms.

Nutrition Facts :

FIRE-ROASTED TOMATO, MUSHROOM AND SHRIMP BISQUE



Fire-Roasted Tomato, Mushroom and Shrimp Bisque image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 15

8 plum tomatoes, halved and seeds removed
2 tablespoons grapeseed oil, divided
1 quart chicken stock
1/2 pound (16/20-size) shrimp, deveined, divided
2 tablespoons butter
1 white onion, diced
2 cloves garlic, lightly crushed with the side of a knife blade, and quartered
1 cup white mushrooms, cleaned, trimmed and sliced (about 3 ounces)
1 cup white rice
1 tablespoon all-purpose seasoning (recommended: Old Bay)
2 cups heavy cream
Salt and freshly ground black pepper
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced fresh mint leaves
2 or 3 slices French bread or garlic bread, toasted and cut into croutons

Steps:

  • Preheat oven to 400 degrees F.
  • Place tomatoes cut-side down on a baking sheet lined with foil for easy cleanup and brush skin with 1 tablespoon of the grapeseed oil, reserving the rest of the oil. Roast tomatoes until charred, about 15 minutes, remove from oven and place in plastic bags to sweat. This will help make it easier to remove the skin.
  • Heat chicken stock in a medium saucepot over medium heat. Peel shrimp and add shells to the pot, reserving the shrimp. Bring the pot of stock and shells to a boil, skimming any impurities which rise to the surface.
  • In a large stockpot, heat the remaining grapeseed oil over medium heat and melt the butter in it, and saute onions and garlic until onions turn translucent. Add the mushrooms and cook until they begin to soften and give up their juices. Strain the chicken stock into the stockpot with the onions and mushrooms and discard the shrimp shells. Remove skin from the roasted tomatoes and add them to the pot. Add the white rice and all-purpose seasoning, bring to a gentle boil, reduce heat to low, cover and let simmer 20 minutes.
  • Chop most of the shrimp, small dice, reserving about 8 whole shrimp. Stir chopped shrimp into pot and add whole shrimp last, without stirring in the whole shrimp. Cover pot and let cook for 5 more minutes. Remove from heat and scoop out whole shrimp and transfer to a utility plate and cover to keep warm. Stir heavy cream into pot and puree with an immersion blender and season with salt and pepper. Spoon into soup bowls and garnish with whole shrimp topped with cilantro and mint. Serve with croutons.

TOMATO-MUSHROOM BISQUE



Tomato-Mushroom Bisque image

Categories     Soup/Stew     Milk/Cream     Food Processor     Mushroom     Tomato     Lunch     Saffron     White Wine     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 16

3 tablespoons olive oil
2 celery stalks, trimmed, chopped
1 small onion, chopped
1 leek (white and light green parts only), chopped
1 large shallot, chopped
1 garlic clove, chopped
3/4 pound fresh shiitake mushrooms,* stemmed, thinly sliced
2 1/2 pounds tomatoes, peeled, seeded, chopped
2 cups chicken stock or canned broth
3/4 cup dry white wine
1/2 cup whipping cream
1 tablespoon fresh lemon juice
1 teaspoon dried thyme, crumbled
1 small bay leaf
Pinch of saffron threads
*If unavailable, three ounces dried shiitake mushrooms can be substituted. Cover with hot water and soak 30 minutes. Drain. Squeeze out water; cut out stems.

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add celery, onion, leek, shallot and garlic. Cook until vegetables are translucent, stirring occasionally, about 7 minutes. Add 1/2 pound mushrooms and saute 5 minutes. Add tomatoes, chicken stock, wine, cream, lemon juice, thyme, bay leaf and saffron. Bring to boil. Reduce heat and simmer 30 minutes. Discard bay leaf. Puree soup in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Reheat before serving.)
  • Heat remaining 1 tablespoon oil in heavy small skillet over medium-high heat. Add remaining 1/4 pound mushrooms and sauté 5 minutes. Season to taste with salt and pepper. Ladle bisque into serving bowls and garnish with sautéed mushrooms.

MUSHROOM BISQUE



Mushroom Bisque image

The subtle taste of parsley comes through in this rich, creamy broth. It has great flavor, plus it's so easy.-Emily R Chaney, Blue Hill, Maine

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/2 pound fresh mushrooms, sliced
1 medium onion, sliced
1 cup minced fresh parsley
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1 can (14-1/2 ounces) beef broth
1 cup sour cream

Steps:

  • In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. , Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).

Nutrition Facts : Calories 271 calories, Fat 22g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 529mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

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