Creamy Tomato And Cream Cheese Soup

Ingredients

2 (29 ounce) cans diced tomatoes

2 stalks celery, chopped

2 cloves garlic, minced

1red bell pepper, chopped

2 tablespoons margarine

½ pound mushrooms, chopped

1onion, 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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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