Creamy Tomato And Cream Cheese Soup The Best Recipes

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Creamy Tomato And Cream Cheese Soup

"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

Instructions :

Prep :	Cook : 11M	Ready in :

• 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.

Notes :

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