Title: Tomato Cheese Soup
Categories: Soup Beef
Yield: 12 Servings
| 28 | oz | 2 undrained and chopped |
| 2 | | Stalks of celery diced |
| 1/2 | | Sweet red pepper diced |
| 1/2 | lb | Mushrooms, chopped |
| 2 | tb | Flour |
| 8 | c | Beef stock |
| 1/2 | ts | Rosemary |
| 3 | oz | Cream cheese |
| 1 | | Parsley for garnish |
| 2 | tb | Butter |
| 2 | | Cloves of garlic, minced |
| 2 | tb | Butter |
| 1 | | Large cooking onion diced |
| 1 | ts | White sugar |
| 1/2 | ts | Basil |
| 1/2 | ts | Thyme |
| 1 | | Salt and pepper to taste |
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. Yield: 12 hearty
portions.