TOMATO CHEESE SOUP
Make and share this Tomato Cheese Soup recipe from Food.com.
Provided by Dannygirl
Categories Cheese
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- 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.
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