Tomato cheese soup Recipe

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Tomato cheese soup

Artist:	_	Yield:	12
Categories:	Cheese, Cheese & Eggs, Soups & Stews, Tomatoes	Rating:	0
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Ingredients:

28	oz	Tomatoes *
2	tbsp	Butter
2		Stalks Of Celery Diced
2		Cloves Of Garlic, Minced
1/2		Sweet Red Pepper Diced
2	tbsp	Butter
1/2	lbs	Mushrooms, Chopped
1	large	Cooking Onion Diced
2	tbsp	Flour
1	tsp	White Sugar
8	cup	Beef Stock
1/2	tsp	Basil
1/2	tsp	Rosemary
1/2	tsp	Thyme
3	oz	Cream Cheese
1		Salt And Pepper To Taste
1		Parsley For Garnish

Procedures:

1	* tomatoes should be undrained and chopped.
2	~------------------------------------------------------------------------- place the tomatoes, with juice, in a buttered oven-proof baking dish.
3	Add the celery, garlic and red pepper and cover and bake in a 325°F oven for 25 minutes.
4	Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes.
5	While stirring, slowly add the flour and sugar, blending until mixture is smooth.
6	Add the stock, basil, rosemary and thyme, stirring until soup boils.
7	Add the contents of the baked tomato pan from the oven and bring to a boil.
8	Cover and simmer for about 30 minutes.
9	In a food processor, blend cream cheese, salt and pepper until smooth.
10	Slowly stir the cream cheese into the soup.