Tomato cheese soup

12 servings

Ingredients

QuantityIngredient
28ounces2 undrained and chopped
2tablespoonsButter
2eachesStalks of celery diced
2eachesCloves of garlic, minced
½eachSweet red pepper diced
2tablespoonsButter
½poundsMushrooms, chopped
1eachLarge cooking onion diced
2tablespoonsFlour
1teaspoonWhite sugar
8cupsBeef stock
½teaspoonBasil
½teaspoonRosemary
½teaspoonThyme
3ouncesCream cheese
1eachSalt and pepper to taste
1eachParsley for garnish

Directions

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.