Portobello Mushroom and Tomato Bisque

Portobello Mushroom and Tomato Bisque


Portobello Mushroom and Tomato Bisque

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1/2 cup sliced celery
  • 2 cloves garlic, peeled and minced
  • 1 1/2 cups fresh Portobello mushrooms, thinly sliced with stems removed
  • 1 sprig fresh rosemary
  • 1 (14.5-ounce) can whole tomatoes, include liquid
  • 1 (14-ounce) can low-sodium chicken broth
  • 1/8 teaspoon ground black pepper
  • 1/2 cup heavy cream


In a large pot, melt butter over medium high. Add onions, celery, and garlic; cook until tender. Add mushrooms; cook and stir another 5 minutes or until mushrooms are soft. Stir in rosemary, tomatoes, broth and pepper. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes. Remove soup from heat to cool. Remove rosemary sprig and transfer soup mixture, half at a time, to blender or food processor. Cover and blend or process until smooth (or use an immersion blender). Return soup mixture to pot; add cream and heat through over medium heat. Serve immediately. Makes 4 servings.


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