Total Time
1hr 3mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Place the tomatoes, with juice, in a buttered oven-proof baking dish.
  2. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes.
  3. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes.
  4. While stirring, slowly add the flour and sugar, blending until mixture is very smooth.
  5. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil.
  6. Add the contents of the baked tomato pan from the oven and bring to a boil.
  7. Cover and simmer the soup for about 30 minutes.
  8. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth.
  9. Slowly stir the cream cheese into the soup.
  10. Garnish with chopped parsley.

Reviews

(2)
Most Helpful

This is a wonderful soup with lots of flavor. I made the recipe exactly as written. The only change I made was to puree the entire mixture in the blender, as I like a creamy soup. This soup is comforting and well worth the time and effort. It also makes alot. Which I plan to have for lunch. Thanks for sharing this recipe. I will make it again. (Made for My3chefs 08)

Vseward (Chef~V) November 11, 2008

I made this for supper last night (new years eve) it gave 6 of us a generous serving each and tasted heavenly, and this is from some- one who has never liked tomato soup and made it because rest of family do! Will definitely make it again. I left the mushroom out because I am the only person that likes mushrooms! It was a hit with everybody. Thank you.

Gloriasfood January 01, 2012

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