Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Grilled Portobello Bisque

Scott Phillips

Servings: 4

This fresh take on cream of mushroom soup gets deep flavor from grilled mushrooms, sun-dried tomato paste, and a dash of brandy.


  • 4 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 2 Tbs. sun-dried tomato paste
  • 1 cup lower-salt chicken broth
  • 1-1/2 cups half-and-half
  • 2 Tbs. brandy
  • Snipped fresh chives, for garnish
  • Asian chile oil, for garnish (optional)

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 50
  • Sodium (mg): 350
  • Carbohydrates (g): 13
  • Fiber (g): 2
  • Protein (g): 7


  • Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with olive oil and season with salt and pepper.
  • Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until  tender, about 2 to 3 minutes more. Finely chop the portobellos.
  • In a 3-quart saucepan, melt the butter over medium-high heat. Add the onion and cook, stirring often, until golden, 3 to 5 minutes. Add the tomato paste and cook, stirring, for 1 minute, then whisk in the broth and portobellos.
  • Purée the soup in a blender until smooth. Return to the pot, add the half-and-half and stir over medium heat until hot, about 5 minutes. Add the brandy and salt and pepper to taste.
  • Serve garnished with chives and a few drops of chile oil, if you like.


Rate or Review

Reviews (4 reviews)

  • Balls420 | 08/18/2019

    very good. the brandy seems to take an extra day to blend in . . half the amount of brandy may be enough

  • Krispie | 11/21/2016

    I really liked this. My husband liked it but didn't love it. I was unble to grill' the mushrooms - I broiled them instead. I would like to try this again when I have a grill available.

  • penelopeplantlady | 09/02/2013

    Definitely delicious and a special occasion starter. I enjoyed making this soup; grilling the 'shrooms added a tasty twist. I generally stay away from 'creamed' things, but once in a while we all need to indulge! I had to really scour my local Whole Foods for the sundried tomato paste, but the flavor added made the hunt worthwhile. I'm taking the remainder of the batch as a hostess gift for a fellow foodie--including a small portion of the SDTpaste and a copy of the recipe.

  • castlebles | 08/20/2013

    Perfect for a 4 to 6 oz starter to an elegant dinner. I added 1/2 umami paste to 1/2 tomato paste. Oh wow. Perfection

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial