Ingredients Jump to Instructions ↓

  1. 2 (29 ounce) cans diced tomatoes

  2. 2 stalks celery, chopped

  3. 2 cloves garlic, minced

  4. 1 red bell pepper, chopped

  5. 2 tablespoons margarine

  6. 1/2 pound mushrooms, chopped

  7. 1 onion, finely diced

  8. 2 tablespoons all-purpose flour

  9. 1 teaspoon white sugar

  10. 8 cups beef stock

  11. 1/2 teaspoon dried basil

  12. 1/2 teaspoon dried rosemary

  13. 1/2 teaspoon dried thyme

  14. 1 (3 ounce) package cream cheese salt and pepper to taste

  15. 3 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  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. 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.


Send feedback