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Tomato Cheese Soup
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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28 Oz Cans Tomatoes Undrained And Chopped
2 T Butter
2 Ea Stalks of celery diced
2 Ea Cloves of garlic, minced
1/2 Ea Sweet red pepper diced
2 T Butter
1/2 Lb Mushrooms, chopped
1 Ea Large cooking onion diced
2 T Flour
1 T White sugar
8 C Beef stock
1/2 T Basil
1/2 T Rosemary
1/2 T Thyme
3 Oz Cream cheese
1 Ea Salt and pepper to taste
1 Ea Parsley for garnish
Place the tomatoes, with juice, in a buttered oven-proof baking dish.
Add the celery, garlic and red pepper and cover and bake in a 325
degree oven for 25 minutes. Saute the mushrooms and onion in the
second batch of butter in a large stock pot for about 8 minutes. While
stirring, slowly add the flour and sugar, blending until mixture is
very smooth. Add the 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, salt
and pepper until smooth. Slowly stir the cream cheese into the soup.
Garnish with chopped parsley. Yield: 12 hearty portions.
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