Tomato cheese soup
12 servings
Ingredients
| Quantity | 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 |
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.