Creamy Tomato And Cream Cheese Soup

A seasoned and pureed brick of cream cheese adds creaminess to this soup of baked tomatoes in beef broth. Garnish before serving with chopped parsley.

• Calories: 127 Calories

Ingredients

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

Recipe Instructions

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.