TOMATO MUSHROOM SOUP RECIPE

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:

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.

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 remaining oil for 5-8 minutes or until tender. Stir in broth, tomato paste, sugar is desired and tomato puree. Bring to a boil. Remove from the heat; stir in cream. Garnish with Parmesan cheese.

Tags: best tomato-soup, recipe, mushrooms, hearty, soups