Ingredients Jump to Instructions ↓

  1. 2 (29 oz.) cans of diced tomatoes

  2. 2 stalks of chopped celery

  3. 2 cloves of minced garlic

  4. 1/2 lb. of chopped mushrooms

  5. 1 finely diced onion

  6. 1 chopped red bell pepper tbsp. of margarine

  7. 2 tbsp. of all-purpose flour

  8. 1 tsp. of white sugar

  9. 8 c. of beef stock

  10. 1/2 tsp. of dried basil

  11. 1/2 tsp. of dried rosemary

  12. 1/2 tsp. of dried thyme

  13. 1 (3 oz.) package of cream cheese salt and pepper to taste

  14. 3 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. How to make it First you want to put the tomatoes with the juice in buttered baking dish. Now you can add in the celery, garlic, and the red pepper. Now put a lid on this and cook for about 25 min . Then you wan to melt some butter over medium flame. Next you can add in the muschrooms and onions cooking for approx.

  2. min. Now add in the flour, sugar beef stock, basil, rosemary, and the thyme. Stir this constantly until it boils, then add in the baked potato and let boil. Put a lid on this and let this cook over low flame for approx.

  3. min. Blend your cream cheese in the blender. Once this is creamy, add into the soup. Salt and pepper needed before serving.


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