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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 (14 ounce) cans tomatoes, undrained and chopped |
2 tablespoons butter |
2 stalks celery, diced |
2 cloves garlic, minced |
1/2 sweet red pepper, diced |
2 tablespoons butter |
1/2 lb mushroom, chopped |
1 large cooking onion, diced |
2 tablespoons flour |
1 teaspoon white sugar |
8 cups beef stock |
1/2 teaspoon basil |
1/2 teaspoon rosemary |
1/2 teaspoon thyme |
3 ounces cream cheese |
salt and pepper |
parsley (for garnish) |
Directions:
1. Place the tomatoes, with juice, in a buttered oven-proof baking dish.
2. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes.
3. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes.
4. While stirring, slowly add the flour and sugar, blending until mixture is very smooth.
5. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil.
6. Add the contents of the baked tomato pan from the oven and bring to a boil.
7. Cover and simmer the soup for about 30 minutes.
8. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth.
9. Slowly stir the cream cheese into the soup.
10. Garnish with chopped parsley.
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