Creamy Tomato And Cream Cheese Soup Recipe

Ingredients
<br>- 2 (29 ounce) cans diced tomatoes
<br>- 2 stalks celery, chopped
<br>- 2 cloves garlic, minced
<br>- 1 red bell pepper, chopped
<br>- 2 tablespoons margarine
<br>- 1/2 pound mushrooms, chopped
<br>- 1 onion, finely diced
<br>- 2 tablespoons all-purpose flour
<br>- 1 teaspoon white sugar
<br>- 8 cups beef stock
<br>- 1/2 teaspoon dried basil
<br>- 1/2 teaspoon dried rosemary
<br>- 1/2 teaspoon dried thyme
<br>- 1 (3 ounce) package cream cheese
<br>- salt and pepper to taste
<br>- 3 tablespoons chopped fresh parsley
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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.
<br>


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
step 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.
step 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.
step 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.
step 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.

Mastodon Share