Soups: Tomato Cheese by Recipe Cottage

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	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.