Tomato cheese soup

 
                             Tomato Cheese Soup
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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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