Directions:
- Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
- In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
- Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
- Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.67 Kcal (329 kJ) | ||
| Calories from fat | 29.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 5% | |
|---|---|---|---|
| Cholesterol | 3.12mg | 1% | |
| Sodium | 402.72mg | 17% | |
| Potassium | 519.83mg | 11% | |
| Total Carbs | 6.73g | 2% | |
| Sugars | 4.03g | 16% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 5.23g | 10% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 5.5mg | 30% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 29.32 Kcal (123 kJ) | ||
| Calories from fat | 11.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 5% | |
|---|---|---|---|
| Cholesterol | 1.16mg | 1% | |
| Sodium | 150.09mg | 17% | |
| Potassium | 193.74mg | 11% | |
| Total Carbs | 2.51g | 2% | |
| Sugars | 1.5g | 16% | |
| Dietary Fiber | 0.39g | 4% | |
| Protein | 1.95g | 10% | |
| Vitamin C | 6mg | 27% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 2mg | 30% | |
| Calcium | 12.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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