• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Tomato Cheese Soup

  • 12servings
  • 60minutes
  • 105calories

Add to MenuAdd to Calendar

Source: recipeland.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 28 ounces tomatoes undrained and 2 each celery stalks diced

  2. 2 Cloves garlic minced

  3. 1/2 each sweet red bell pepper diced

  4. 2 tablespoons butter

  5. 1 pounds mushrooms chopped

  6. 1 large cooking onion diced

  7. 2 tablespoons flour, all-purpose

  8. 1 teaspoon sugar white

  9. 8 cups beef stock prefer veal stock if possible

  10. 1/2 teaspoon basil

  11. 1/2 teaspoon rosemary leaves

  12. 1/2 teaspoon thyme

  13. 3 ounces cream cheese

  14. 1 x salt and black pepper to taste

  15. 1 x parsley leaves for garnish*

Instructions Jump to Ingredients ↑

  1. Place the tomatoes, with juice, in a buttered oven -proof baking dish.

  2. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes.

  3. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes.

  4. While stirring, slowly add the flour and sugar, blending until mixture is very smooth.

  5. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil.

  6. Add the contents of the baked tomato pan from the oven and bring to a boil.

  7. Cover and simmer the soup for about 30 minutes.

  8. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth.

  9. Slowly stir the cream cheese into the soup.

  10. Garnish with chopped parsley.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback