Creamy Tomato And Cream Cheese Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Baking the tomatoes adds depth to the flavor of this soup. Ingredients:
2 (29 ounce) cans diced tomatoes |
2 stalks celery, chopped |
2 cloves garlic, minced |
1 red bell pepper, chopped |
2 tablespoons margarine |
1/2 pound mushrooms, chopped |
1 onion, finely diced |
2 tablespoons all-purpose flour |
1 teaspoon white sugar |
8 cups beef stock |
1/2 teaspoon dried basil |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried thyme |
1 (3 ounce) package cream cheese |
salt and pepper to taste |
3 tablespoons chopped fresh parsley |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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