Tomato Cheese Soup

• 2 (14 ounce) cans tomatoes, undrained and chopped
• 2 tablespoons butter
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1/2 sweet red pepper, diced
• 2 tablespoons butter
• 1/2 lb mushroom, chopped
• 1 large cooking onion, diced
• 2 tablespoons flour
• 1 teaspoon white sugar
• 8 cups beef stock
• 1/2 teaspoon basil
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 3 ounces cream cheese
• salt and pepper
• parsley (for garnish)

1. Place the tomatoes, with juice, in a buttered oven-proof baking dish.
2. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes.
3. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes.
4. While stirring, slowly add the flour and sugar, blending until mixture is very smooth.
5. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil.
6. Add the contents of the baked tomato pan from the oven and bring to a boil.
7. Cover and simmer the soup for about 30 minutes.
8. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth.
9. Slowly stir the cream cheese into the soup.
10. Garnish with chopped parsley.

tomatoes, butter, stalks celery, garlic, sweet red pepper, butter, mushroom, cooking onion, flour, white sugar, beef stock, basil, rosemary, thyme, cream cheese, salt, parsley

Taken from www.food.com/recipe/tomato-cheese-soup-7945 (may not work)