Sunday, May 19, 2013

Mushroom & Tomato Bisque

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 fresh mushrooms, sliced
1/2 cup sweet onion, finely chopped
1 1/4 cups vegetable broth
1/2 cup tomato paste
3/4 cup coconut milk


Place tomatoes cut side down in a greased baking sheet 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 2 tablespoons oil for 5-8 minutes or until tender.  Stir in broth, tomato paste, and tomato puree from blender.  Bring to a boil.  Remove from heat.  Stir in cocunut milk.

Adapted from Connie Stevens' recipe in Taste of Home Feb/Mar 2007, pp. 31-32

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