| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter
- 1 small red onion, diced
- 3 celery ribs, diced
- 1 small red bell pepper, diced
- 1 pound fresh tomatoes
- 1 tablespoon tomato paste
- 1 (16-ounce) can diced tomatoes
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup fresh basil
- Salt
- Freshly ground black pepper
- 12 portobello mushrooms, cleaned and gills removed
- Salt
- Freshly ground black pepper
- 1/4 cup olive oil
- 12 slices fresh mozzarella cheese
- 12 large slices fresh tomato
- 6 sprigs fresh basil
Instructions
- Preheat oven to 375 degrees F.
- Melt butter in a large skillet over low heat. Add onion, celery, and bell pepper and saute until they begin to soften. While they are cooking, cut fresh tomatoes in half, squeeze out seeds. Stir the fresh tomatoes into the skillet along with tomato paste and diced canned tomatoes. Bring to a boil, reduce heat to medium low and simmer partially covered to integrate flavors, about 5 minutes. Add stock and cook for another 20 minutes, stirring occasionally.
- Season portobello mushrooms with salt and pepper and brush with olive oil. Place on baking sheet in oven for 10 minutes.
- Remove pan of tomato mixture from heat, stir in cream and season with salt and pepper, to taste. While the mushrooms are in the oven, puree sauce in batches in food processor. Remove mushrooms from oven and let cool.
- To assemble napoleon, place a portobello on serving plate. Top with 1 slice of cheese followed by a slice of tomato, then another slice of cheese, another tomato slice and the second portobello on the top layer. Ladle warm sauce over the vegetable napoleon and finish with a basil sprig, for garnish.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 543 |
| Total Fat | 43 g |
| Saturated Fat | 22 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
| Sugar | 14 g |
| Protein | 20 g |
| Cholesterol | 116 mg |
| Sodium | 1374 mg |
| Serving Size | 1 of 6 servings |
| Calories | 543 |
| Total Fat | 43 g |
| Saturated Fat | 22 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
| Sugar | 14 g |
| Protein | 20 g |
| Cholesterol | 116 mg |
| Sodium | 1374 mg |
Reviews
I was searching for a recipe to use up fresh tomato and came across this. I only made the bisque part but was really tasty. I used all fresh tomato and added a small can of tomato sauce to compensate for the canned tomato. Definitely will make again!
I was skeptical because I have never cared for tomato soup. This bisque was loved by all, including me. This is the best tomato soup I’ve ever had. Fantastic flavor!
I agree with the other reviewer regarding the bisque, one of the best I’ve had!
We went to my inlaws for dinner last night and I made this dish to go alongside a pesto cream sauce pasta dish. Though the dish looks simple in the recipe, it was soooooo good! I’m not a big tomato soup fan, but this bisque is definitely the best tomato soup I’ve ever had. All of the flavors were well balanced and it didn’t turn out really sweet like most other tomato soups I’ve eaten. The roasted portabello was awesome! I was skeptical about whether I would like putting the soup over the Napoleon, but all the flavors and textures really complimented each other.
My mother-in-law told me multiple times last night how good the soup was and she messaged me again this morning about how good it was, so this recipe will definitely be added to my repertoire for later. Thanks Robert!
I prepared this as an appetizer for dinner party I recently hosted. It tasted unbelievable and was hearty enough to make as a main dish.