Tomato Cheese Soup
Yield
12 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounces |
tomatoes
undrained and |
|
| 2 | tablespoons |
butter
|
|
| 2 | each |
celery stalks
diced |
|
| 2 | Cloves |
garlic
minced |
*
|
| ½ | each |
sweet red bell peppers
diced |
|
| 2 | tablespoons |
butter
|
|
| 1 | pounds |
mushrooms
chopped |
|
| 1 | large |
yellow onion
diced |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
sugar
white |
|
| 8 | cups |
beef stock
prefer veal stock if possible |
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
rosemary leaves
|
|
| ½ | teaspoon |
thyme
|
*
|
| 3 | ounces |
cream cheese
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
parsley leaves
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
tomatoes
undrained and |
|
| 3E+1 | ml |
butter
|
|
| 2 | each |
celery stalks
diced |
|
| 2 | Cloves |
garlic
minced |
*
|
| 0.5 | each |
sweet red bell peppers
diced |
|
| 3E+1 | ml |
butter
|
|
| 453.6 | g |
mushrooms
chopped |
|
| 1 | large |
yellow onion
diced |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
sugar
white |
|
| 1.9 | l |
beef stock
prefer veal stock if possible |
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
rosemary leaves
|
|
| 2.5 | ml |
thyme
|
*
|
| 86.7 | ml/g |
cream cheese
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
parsley leaves
for garnish |
*
|
Directions
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 325℉ (160℃) oven for 25 minutes.
Sauté 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 very smooth.
Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil.
Add the contents of the baked tomato pan from the oven and bring to a boil.
Cover and simmer the soup for about 30 minutes.
Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth.
Slowly stir the cream cheese into the soup.
Garnish with chopped parsley.
