Tomato Cheese Soup
Ingredients
- 2 (14 ounce) cans tomato , 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 mushrooms , chopped
- 1 large cooking onion , diced
- 2 tablespoons lourf
- 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.