Yield: 12 servings
|28 ounces||2 undrained and chopped|
|2 eaches||Stalks of celery diced|
|2 eaches||Cloves of garlic, minced|
|½ each||Sweet red pepper diced|
|½ pounds||Mushrooms, chopped|
|1 each||Large cooking onion diced|
|1 teaspoon||White sugar|
|8 cups||Beef stock|
|3 ounces||Cream cheese|
|1 each||Salt and pepper to taste|
|1 each||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.