Creamy Tomato And Cream Cheese Soup recipe
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Ingredients
- 2 (29 ounce) cans diced tomatoes 2 stalks celery, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 2 tablespoons margarine ½ pound mushrooms, chopped 1 onion, finely diced 2 tablespoons all-purpose flour 1 teaspoon white sugar 8 cups beef stock ½ teaspoon dried basil ½ teaspoon dried rosemary ½ teaspoon dried thyme 1 (3 ounce) package cream cheese salt and pepper to taste 3 tablespoons chopped fresh parsley
Nutrition Info
- 126.7 caloriescarbohydrate: 11.8 gcholesterol: 8.5 mgfat: 5.6 gfiber: 2.3 gprotein: 5.9 gsaturatedFat: 2.3 gservingSize: -sodium: 462.9 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Creamy Tomato And Cream Cheese Soup
Directions
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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.