ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Main Dish & Side Dish Recipes»
  • Soup Recipes

The Best Ever Tomato Mushroom Bisque recipe

Updated on July 11, 2015
4.5 stars from 6 ratings of The Best Ever Tomato Mushroom Bisque

The first time I had this dish and fell in love was at a local restaurant in my area. I've had Campbell's tomato soup many, many times in my life, and even though it's okay, it's nothing compared to this!

I've always loved tomatoes and I just knew that it should have tasted so much better!

Since then I have tried a number of recipes to match the incredible taste and texture of the dish I had in the restaurant, and finally found it.

Obviously, it's not exactly the same because they don't release their recipe, lol, but it's close enough!

Fresh tomatoes, spices and fresh veggies not only makes this bisque thick and delicious, but it is also good for you in the process.

I've been on a serious tomato kick lately after starting to grow my own here at the house. I've wanted a more natural, healthy way to feed my family, and starting our own garden just made sense.

However, here in Arizona, with a rock backyard covered in weed paper, it's been almost impossible to grow our own food.

However, having picked up some tomato plants and some great advice for growing my own veggies in pots, we are well on our way to fresh, tasty tomato dishes at home. I'll have to let you know how it goes.

Cook Time

Prep time: 20 min
Cook time: 45 min
Ready in: 1 hour 5 min
Yields: Serves approximately 4 people 1 bowl of bisque


  • 9 (1 1/2lbs) large plum tomatoes
  • 3 tablespoons + 2 tablespoons olive oil, separated
  • 2 large garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 10 to 12 (1/2lb) button or shitake mushrooms
  • 1/2 cup yellow onion, chopped
  • 1/2 cup celery, chopped
  • 1 1/4 cup vegetable stock, or chicken stock for more flavor
  • 1 large red tomato, peeled and chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3/4 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese
  • pinch sugar


  1. The instructions are rather lengthy and there are many steps to the process, but I promise it's worth it in the end.
  2. First of all, preheat your oven to 450 degrees F. Cover a medium rectangular cookie sheet with aluminum foil and spray generously with cooking spray.
  3. Then cut all of your plum tomatoes in half and place them, cut side down on your cookie sheet.
  4. Brush them all lightly with 3 tablespoons of olive oil.
  5. Mix your garlic, salt, basil, oregano, and pepper and sprinkle them over your tomatoes.
  6. Bake them for approximately 20 minutes or until golden brown on top..
  7. In the meantime, chop your onions and celery, and chop all of your mushrooms in half.
  8. You have a choice here. You can saute' all of these together in a large saucepan with your remaining olive oil, only to separate out the mushrooms later, or you can saute them separately.
  9. Either way, saute for about 5-10 minutes, or until tender.
  10. In another pan, while your tomatoes are roasting, we are going to make your own tomato paste. Instead of this step, you can substitute 1/2 cup of canned tomato paste if you wish.
  11. To make your own, peel and dice your 1 large red tomato.
  12. Saute your tomato with your 2 tablespoons of butter for about 5 minutes until the tomato softens and starts to separate.
  13. Slowly stir in your 2 tablespoons of flour to thicken it and make a paste.
  14. When your oven roasted tomatoes are done, pour them, any sauce with them, and your onion/celery saute mix (without the mushrooms), into a blender and puree down to almost smooth. You still want it to be a little chunky.
  15. Chop up your mushrooms pretty small and then return them to their sauce pan.
  16. Stir in your vegetable broth, tomato paste, pinch of sugar, and your tomato veggie puree.
  17. Bring everything to a boil and then turn off the heat. Stir frequently to keep from burning.
  18. Stir in your heavy whipping cream and then your Parmesan. Make sure to stir the Parmesan cheese in really slow so as not to create big rubbery chunks of melted Parmesan in your bisque.
  19. Stir warm with whatever you'd like. French bread is really good, and so are croutons!

Nutritional Information

Nutrition Facts
Serving size: 1 1/4 cup of bisque
Calories 401
Calories from Fat315
% Daily Value *
Fat 35 g54%
Saturated fat 13 g65%
Unsaturated fat 0 g
Carbohydrates 19 g6%
Fiber 4 g16%
Protein 7 g14%
Cholesterol 63 mg21%
Sodium 684 mg29%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

The delicate scents, and blend of flavors makes this bisque a winner.

Unlike a typical soup which is basically just thin liquids, sometimes with veggies, meats or noodles, a bisque is a rich, creamy, much thicker dish with pureed vegetables mixed with whole, chopped versions.

By adding onions, celery, and mushrooms to warm fire-roasted tomatoes, you can't go wrong. In the end, you get a thick creamy tomato puree with little chunks of mushroom and tomatoes all with a bang of flavors that really takes you by surprise.

You'll want to make this recipe again and again. As my husband doesn't particularly like soups, I get to make this scrumptious dish for myself.

It freezes great in individual sandwich bags to heat up one at a time for snacks or meals whenever I get the desire. Yummy!

Quick Poll

Do you like this recipe?

See results


    0 of 8192 characters used
    Post Comment

    • Janellegems profile image

      Janellegems 2 years ago from United States

      Looks really good and tasty with these ingredients. Definitely have to try this. Thanks.