Name: Creamy Tomato And Cream Cheese Soup
Yield: 1
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

Creamy Tomato And Cream Cheese Soup

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Creamy tomato soup with a rich beef broth base and a luxurious cream cheese swirl, finished with fresh parsley garnish.

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
3 tablespoons chopped fresh parsley

Instructions:

Butter a baking dish generously before adding the tomatoes with their juice. Gently combine the celery, garlic, and red pepper with the tomatoes. Cover the dish and bake at 325°F (165°C) for 25 minutes.
In a large stock pot over medium heat, melt butter or margarine. Cook and stir mushrooms and onions for 8 minutes until soft and fragrant.
Gently combine flour and sugar, then mix in beef stock, basil, rosemary, and thyme until soup reaches a boil. Pour in baked tomatoes from the oven and bring to a boil again. Cover and simmer for approximately 30 minutes.
Smoothly blend the cream cheese in a food processor and season with salt and pepper. Gently incorporate the cream cheese into the soup and top with chopped parsley for garnish.

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