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Tomato Cheese Soup

Tomato Cheese Soup recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 2818.4
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
  • 28 ounce Undrained and chopped
  • 2 tablespoon Butter
  • 2 ea Stalks of celery diced
  • 2 ea Cloves of garlic, minced
  • 1/2 ea Sweet red pepper diced
  • 2 tablespoon Butter
  • 1/2 pound Mushrooms, chopped
  • 1 ea Large cooking onion diced
  • 2 tablespoon Flour
  • 1 teaspoon White sugar
  • 8 cup Beef stock
  • 1/2 teaspoon Basil
  • 1/2 teaspoon Rosemary
  • 1/2 teaspoon Thyme
  • 3 ounce Cream cheese
  • 1 ea Salt and pepper to taste
  • 1 ea Parsley for garnish
Directions
  1. 1
    Place the tomatoes, with juice, in a buttered oven-proof baking dish.
  2. 2
    Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes.
  3. 3
    Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes.
  4. 4
    While stirring, slowly add the flour and sugar, blending until mixture is very smooth.
  5. 5
    Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil.
  6. 6
    Add the contents of the baked tomato pan from the oven and bring to a boil.
  7. 7
    Cover and simmer the soup for about 30 minutes.
  8. 8
    Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth.
  9. 9
    Slowly stir the cream cheese into the soup.
  10. 10
    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.

Keywords: baking, basil, beef, blending, boiling, butter, celery, cheese, chopped, cloves, cooking, cream, diced, flour, garlic, garnish, international, large, minced, mushrooms
Read it online: https://www.chefs-mate.com/recipe/tomato-cheese-soup-2/