appetizers, entrees, savory, sides, Uncategorized
Leave a Comment

Roasted Tomato and Wild Mushroom Bisque

So much good news to report!

First, on November 4th, 2013, my life changed dramatically. I got a VitaMix. This one. Ten days later, I already don’t know how I ever survived without it. I’m bound to become obnoxious singing its praises; I apologize in advance.

Second, the folks over at http://www.battr.com extended a very exciting invitation to share some of The Natural Ginger’s recipes on their new site.  Go check them out (and me too while you’re at it!). This soup is there, as are hundreds of beautiful, delicious looking recipes from the very best food bloggers around the net.  I want to eat everything I see.

This soup! So good.  I had some tomatoes and, well, I just HAD to make something in the VitaMix (I think she needs a name). I feel like I’m in the infatuation stage of a new, exciting relationship. Every day still doesn’t feel like enough.

First things first. Gather all your ingredients.

  • 3 Vine Tomatoes, halved and cored
  • 1/2 Onion, peeled and coarsely chopped
  • 1/2 Cup Wild Mushrooms (Shiitake, Crimini, etc.) Coarsely Chopped
  • 1 Tbs Extra Virgin Olive Oil
  • 2 tsp Coarse Sea Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Cayenne Pepper
  • 1/3 Cup Fat Free Plain Greek Yogurt
  • Sour Cream or Greek Yogurt (optional) for garnish
  • Parsley sprig (option) for garnish

IMG_5595

The more diverse your mushroom selection, the better.

Place your tomatoes, onion and mushrooms in  a roasting dish, drizzling with the olive oil and covering evenly with salt.  Roast uncovered in a preheated 425 degree oven for approximately 20 minutes.

IMG_5598

Remove from oven and allow to cool 10-15 minutes.
IMG_5599
Gently pull skins from tomatoes and discard.
IMG_5601
 In a blender or food processor, place tomatoes and onions and blend until smooth.
IMG_5603
Add greek yogurt and all remaining spices and seasonings, pulsing a few times to blend.    Add your roasted mushrooms last and pulse a few times to chop them up. Be cautious to not over blend, as the mushrooms give the soup its hearty texture.  If in doubt, just coarsely chop my hand and toss them into the soup.
IMG_5605
Return to the stove and warm to serving temperature.  Serve immediately with optional garnish of sour cream or plain greek yogurt and parsley or cilantro.
IMG_5608
[yumprint-recipe id=’1′]
This entry was posted in: appetizers, entrees, savory, sides, Uncategorized

by

Hi, I'm The Ginger! Or Whitney, whichever you prefer. I'm in finance to pay the rent, but someday I'm hoping to find a way to make it through life as a self-taught chef, sundress designer and helicopter dog mom. I love to cook but don't do it enough. I hate to run but keep signing up for races. I'm a foodie with a shameful obsession with McDonald's. My sewing machine and piano are collecting too much dust. I'm trying to fix it one day at a time. Come on in, let's hang out.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s