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Creamy Tomato And Cream Cheese Soup

4

30 min

Creamy Tomato And Cream Cheese Soup

Creamy Tomato And Cream Cheese Soup Photo 1

Time

30 min

Serving

11 persons

Calories

127

Rating

4.00★ (47)

Cuisine

Author: Victoria Buriak
Baking the tomatoes adds depth to the flavor of this soup.

Ingredients

  • tomatoes: 2 cans (29 ounce cans, diced)
  • stalks celery: 2 piece (chopped)
  • garlic: 2 clove (minced)
  • red bell pepper: 1 piece (chopped)
  • margarine: 2 Tbsp
  • mushrooms: 0.5 pound (chopped)
  • onion: 1 piece (diced)
  • all-purpose flour: 2 Tbsp
  • white sugar: 1 tsp
  • beef stock: 8 cups
  • basil: 0.5 tsp (dried)
  • rosemary: 0.5 tsp (dried)
  • thyme: 0.5 tsp (dried)
  • cream cheese: 1 pack (3 ounce pack)
  • salt and pepper: (to taste)
  • fresh parsley: 3 Tbsp (chopped)

Metric Conversion

Stages of cooking

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  1. Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
    Creamy Tomato And Cream Cheese Soup Photo 2
  2. In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
    Creamy Tomato And Cream Cheese Soup Photo 3
  3. Slowly stir in flour and sugar. Add beef 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.
    Creamy Tomato And Cream Cheese Soup Photo 4
  4. Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.
    Creamy Tomato And Cream Cheese Soup Photo 5

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