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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 itâs really not. And I love the blend of flavors. âConnie Stevens Schaefferstown, Pennsylvania Ingredients:
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 |
Directions:
1. Place tomatoes cut side down in a greased 15-in. x 10-in. x 1-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.
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 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. Yield: 4 servings.
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