Search
by Ingredient

Tomato Cheese Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by nehpets

YIELD

12 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

28 809.2
OUNCES ML/G TOMATOES
undrained and
2 3E+1
TABLESPOONS ML BUTTER
2 2
EACH EACH CELERY STALKS
diced
2 2
CLOVES CLOVES GARLIC
minced *
½ 0.5
EACH EACH SWEET RED BELL PEPPERS
diced
2 3E+1
TABLESPOONS ML BUTTER
1 453.6
POUNDS G MUSHROOMS
chopped
1 1
LARGE LARGE YELLOW ONION
diced *
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 5
TEASPOON ML SUGAR
white
8 1.9
CUPS L BEEF STOCK
prefer veal stock if possible
½ 2.5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
½ 2.5
TEASPOON ML THYME *
3 86.7
OUNCES ML/G CREAM CHEESE
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 105 58% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 375mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 17% Vitamin C 23%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 
More health news

Email this recipe