Tomato Cheese Soup

Author: chefs-mate Cooking Method: Baking, Boiling, Sautéing, Stewing Cuisine: Global Courses: Soups

Difficulty: Intermediate

Servings: 12 Calories: 1822.1

Description

This hearty soup combines baked tomatoes with sautéed mushrooms, onions, and herbs in a rich beef stock base. A smooth cream cheese blend is stirred in at the end for a velvety, comforting finish. It is a satisfying meal perfect for cold weather, offering a balance of savory and creamy flavors.

Directions

Tomatoes should be undrained and chopped.
~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 325F (163C) 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 smooth.
Add the stock, basil, rosemary and thyme, stirring until soup boils.
Add the contents of the baked tomato pan from the oven and bring to a boil.
Cover and simmer for about 30 minutes.
In a food processor, blend cream cheese, salt and pepper until smooth.
Slowly stir the cream cheese into the soup

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1822.1kcal

% Daily Value *
Total Fat 112.3g173%
Saturated Fat 52.4g262%
Cholesterol 471.9mg158%
Sodium 746.3mg32%
Total Carbohydrate 60.0g20%
Dietary Fiber 17.2g69%
Sugars 24.9g
Protein 142.6g286%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, basil, beef, blending, boiling, butter, celery, cheese, chopped, cooking, cream, diced, flour, garlic, garnish, international, minced, mushrooms, onion, pepper

Tomato Cheese Soup