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Creamy Tomato Mushroom Bisque
The first time I had this dish and fell in love was at a local restaurant called The Prescott Brewing Company. We had moved to Prescott, Arizona so my husband could attend Embry-Riddle University and get his helicopter pilot's license. You see to move there, we had to leave Houston, Texas, home of some of the most amazing food you've ever tasted.
I may be semi-biased as I had lived there for 30 years before moving to another state. In Texas you could get award-winning bbq, Tex-Mex Mexican food with chips and queso at more restaurants you could hope for, some of the most wonderful Chinese food I've ever eaten and more, so much more! Moving to Arizona took me away from all of that, and I'm a huge foodie at heart.
Finding good restaurants with some of those tastes we'd come to cherish was one of our first goals upon arriving.You'd never think that it would be hard to find good food, but apparently you had to be a local and know all of the mom and pop restaurants to really enjoy to local cuisine. So when I found good meals, I made sure to take note. This recipe was one of those.
Now I've had Campbell's tomato soup many, many times in my life, and you'd think that one tomato soup recipe was just like all of the rest, but boy was that soup nothing compared to this one! I've always loved tomatoes and I just knew that tomato soup should have tasted so much better than it did. Unfortunately, Campbell's Tomato soup was just rather disappointing.
And then I ate at The Prescott Brewing Company out in Prescott, Arizona. Their tomato mushroom bisque was heaven in a bowl; hot, creamy and full of chunky vegetable goodness. Since then I have tried to make a number of recipes to match the incredible taste and texture of the dish I had in the restaurant, and I have 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 wonderfully 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.
Although, 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. So here's the recipe!
- 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
- The instructions are rather lengthy and there are many steps to the process, but I promise it's worth it in the end.
- 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.
- Then cut all of your plum tomatoes in half and place them, cut side down on your cookie sheet.
- Brush them all lightly with 3 tablespoons of olive oil.
- Mix your garlic, salt, basil, oregano, and pepper and sprinkle them over your tomatoes.
- Bake them for approximately 20 minutes or until golden brown on top..
- In the meantime, chop your onions and celery, and chop all of your mushrooms in half.
- 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.
- Either way, saute for about 5-10 minutes, or until tender.
- 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.
- To make your own, peel and dice your 1 large red tomato.
- Saute your tomato with your 2 tablespoons of butter for about 5 minutes until the tomato softens and starts to separate.
- Slowly stir in your 2 tablespoons of flour to thicken it and make a paste.
- 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.
- Chop up your mushrooms pretty small and then return them to their sauce pan.
- Stir in your vegetable broth, tomato paste, pinch of sugar, and your tomato veggie puree.
- Bring everything to a boil and then turn off the heat. Stir frequently to keep from burning.
- 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.
- Stir warm with whatever you'd like. French bread is really good, and so are croutons!
|Serving size: 1 1/4 cup of bisque|
|Calories from Fat||315|
|% Daily Value *|
|Fat 35 g||54%|
|Saturated fat 13 g||65%|
|Unsaturated fat 0 g|
|Carbohydrates 19 g||6%|
|Fiber 4 g||16%|
|Protein 7 g||14%|
|Cholesterol 63 mg||21%|
|Sodium 684 mg||29%|
|* 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!
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© 2013 Victoria Van Ness