Creamy Tomato And Cream Cheese Soup

Name: Creamy Tomato And Cream Cheese Soup
Yield: 11
Ingredients: 2 (29 ounce) cans diced tomatoes; 2 stalks celery, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 2 tablespoons margarine; 0.5 pound mushrooms, chopped; 1 onion, finely diced; 2 tablespoons all-purpose flour; 1 teaspoon white sugar; 8 cups beef stock; 0.5 teaspoon dried basil; 0.5 teaspoon dried rosemary; 0.5 teaspoon dried thyme; 1 (3 ounce) package cream cheese; salt and pepper to taste; 3 tablespoons chopped fresh parsley

Recipe by MARBALET from allrecipes.com

Ingredients

11 servings

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2 (29 ounce) cans diced tomatoes
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2 stalks celery, chopped
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2 cloves garlic, minced
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1 red bell pepper, chopped
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2 tablespoons margarine
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0.5 pound mushrooms, chopped
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1 onion, finely diced
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2 tablespoons all-purpose flour

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1 teaspoon white sugar
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8 cups beef stock
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0.5 teaspoon dried basil
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0.5 teaspoon dried rosemary
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0.5 teaspoon dried thyme
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1 (3 ounce) package cream cheese
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salt and pepper to taste
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3 tablespoons chopped fresh parsley

Instructions

Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
Slowly stir in flour and sugar. Add beef 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 until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.