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Print this Recipe    Tomato Cheese

Tomato Cheese Soup
Yield: 12 Servings

28 oz can tomatoes, chopped, juice reserved
2 Tbsp butter
2 stalks celery diced
2 cloves garlic, minced
1/2 sweet red pepper diced
2 Tbsp butter
1/2 lb mushrooms, chopped
1 large onion diced
2 Tbsp flour
1 tsp white sugar
8 cups beef stock
1/2 tsp basil
1/2 tsp rosemary
1/2 tsp thyme
3 oz cream cheese
salt and pepper to taste
parsley for garnish

Place the tomatoes, with juice, in a buttered oven-proof baking
dish. Add the celery, garlic and red pepper and cover and bake in
a 325 degree oven for 25 minutes.

Saute the mushrooms and onion in the second batch of butter in a
large stock pot for about 8 minutes. While stirring, slowly add
the flour and sugar, blending until mixture is very smooth. Add
the 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, salt and
pepper until smooth. Slowly stir the cream cheese into the soup.
Garnish with chopped parsley.


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