• Home
  • Creamy Tomato And Cream Cheese Soup Recipe
0 0
Creamy Tomato And Cream Cheese Soup Recipe

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Creamy Tomato And Cream Cheese Soup Recipe

Directions

Share

Ingredients :

  • 2 (29 ounce) cans diced tomatoes
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 tablespoons margarine
  • ½ pound mushrooms, chopped
  • 1 onion, finely diced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon white sugar
  • 8 cups beef stock
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 1 (3 ounce) package cream cheese
  • salt and pepper to taste
  • 3 tablespoons chopped fresh parsley
  • Methods :

  • Step 1

    Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.

  • Step 2

    In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.

  • Step 3

    Slowly stir in flour and sugar. Add beef 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.

  • Step 4

    Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Chef John’s Cottage Fries
    next
    Tuna Salad without Mayonnaise Recipe
    previous
    Chef John’s Cottage Fries
    next
    Tuna Salad without Mayonnaise Recipe

    Add Your Comment