Ingredients

• 2 , 29 ounce
• 2 stalks celery , chopped
• 2 cloves garlic , minced
• 1 red bell pepper , chopped
• 2 tablespoons margarine
• 0.5 pounds mushrooms , chopped
• 1 onion , finely diced
• 2 tablespoons all-purpose flour
• 1 teaspoon white sugar
• 8 cups beef stock
• 0.5 teaspoons dried basil
• 0.5 teaspoons dried rosemary
• 0.5 teaspoons dried thyme
• 1 , 3 ounce
• salt and pepper to taste
• 3 tablespoons chopped fresh parsley

Instructions

1. 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.
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.
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.
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.

Nutrition per serving