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This comforting soup combines baked tomatoes with sautéed mushrooms, onions, and aromatic herbs in a rich beef stock base. A creamy blend of cream cheese is stirred in for a smooth, velvety texture. Perfect for cold evenings, it offers a savory depth with a hint of sweetness from the baked vegetables.
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Tomato Cheese Soup
Description
This comforting soup combines baked tomatoes with sautéed mushrooms, onions, and aromatic herbs in a rich beef stock base. A creamy blend of cream cheese is stirred in for a smooth, velvety texture. Perfect for cold evenings, it offers a savory depth with a hint of sweetness from the baked vegetables.Ingredients
Directions
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Place the tomatoes, with juice, in a buttered oven-proof baking dish.
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Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes.
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Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes.
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While stirring, slowly add the flour and sugar, blending until mixture is very smooth.
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Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil.
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Add the contents of the baked tomato pan from the oven and bring to a boil.
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Cover and simmer the soup for about 30 minutes.
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Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth.
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Slowly stir the cream cheese into the soup.
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Garnish with chopped parsley.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 2818.4kcal
- % Daily Value *
- Total Fat 237.2g365%
- Saturated Fat 129.4g648%
- Cholesterol 800.9mg267%
- Sodium 866.5mg37%
- Total Carbohydrate 68.3g23%
- Dietary Fiber 9.8g40%
- Sugars 26.8g
- Protein 149.9g300%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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