Tomato cheese soup

Yield: 12 servings

Measure Ingredient
28 ounces 2 undrained and chopped
2 tablespoons Butter
2 eaches Stalks of celery diced
2 eaches Cloves of garlic, minced
½ each Sweet red pepper diced
2 tablespoons Butter
½ pounds Mushrooms, chopped
1 each Large cooking onion diced
2 tablespoons Flour
1 teaspoon White sugar
8 cups Beef stock
½ teaspoon Basil
½ teaspoon Rosemary
½ teaspoon Thyme
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.

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