Tomato Cheese Soup
28 oz 2 undrained and chopped 2 T Butter 2 ea Stalks of celery diced 2 ea Cloves of garlic, minced 1/2 ea Sweet red pepper diced 2 T Butter 1/2 lb Mushrooms, chopped 1 ea Large coo...
Ingredients
- 28oz2 undrained and chopped
- 2tsp butter
- 2ea stalks of celery diced
- 2ea cloves of garlic, minced
- 1/2ea sweet red pepper diced
- 1/2lbmushrooms, chopped
- 1ea large cooking onion diced
- 2tsp flour
Directions
- 1
28 oz 2 undrained and chopped 2 T Butter 2 ea Stalks of celery diced 2 ea Cloves of garlic, minced 1/2 ea Sweet red pepper diced 2 T Butter
- 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