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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.
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Tomato Cheese Soup
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.Ingredients
Directions
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Tomatoes should be undrained and chopped.
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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 325F (163C) 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 smooth.
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Add the stock, basil, rosemary and thyme, stirring until soup boils.
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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 for about 30 minutes.
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In a food processor, blend cream cheese, salt and pepper until smooth.
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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.
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