Name: Creamy Tomato And Cream Cheese Soup
Yield: 11
Ingredients: Diced tomatoes - 2 (29 ounce) cans; Celery, chopped - 2 stalks; Garlic, minced - 2 cloves; Red bell pepper, chopped - 1; Margarine - 2 tablespoons; Mushrooms, chopped - ½ pound; Onion, finely diced - 1; All-purpose flour - 2 tablespoons; White sugar - 1 teaspoon; Beef stock - 8 cups; Dried basil - ½ teaspoon; Dried rosemary - ½ teaspoon; Dried thyme - ½ teaspoon; Cream cheese - 1 (3 ounce) package; Salt and pepper to taste - 1 (3 ounce) package; Chopped fresh parsley - 3 tablespoons

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Ingredients for - Creamy Tomato And Cream Cheese Soup

1. Diced tomatoes - 2 (29 ounce) cans

2. Celery, chopped - 2 stalks

3. Garlic, minced - 2 cloves

4. Red bell pepper, chopped - 1

5. Margarine - 2 tablespoons

6. Mushrooms, chopped - ½ pound

7. Onion, finely diced - 1

8. All-purpose flour - 2 tablespoons

9. White sugar - 1 teaspoon

10. Beef stock - 8 cups

11. Dried basil - ½ teaspoon

12. Dried rosemary - ½ teaspoon

13. Dried thyme - ½ teaspoon

14. Cream cheese - 1 (3 ounce) package

15. Salt and pepper to taste - 1 (3 ounce) package

16. Chopped fresh parsley - 3 tablespoons

How to cook deliciously - Creamy Tomato And Cream Cheese Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.