Tomato Cheese Soup

• 28 ounces tomatoes undrained and
• 2 tablespoons butter
• 2 each celery stalks diced
• 2 Cloves garlic minced
• 1/2 each sweet red bell peppers diced
• 2 tablespoons butter
• 1 pounds mushrooms chopped
• 1 large yellow onion diced
• 2 tablespoons flour, all-purpose
• 1 teaspoon sugar white
• 8 cups beef stock prefer veal stock if possible
• 1/2 teaspoon basil
• 1/2 teaspoon rosemary leaves
• 1/2 teaspoon thyme
• 3 ounces cream cheese
• 1 x salt and black pepper to taste
• 1 x parsley leaves 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 325F (160C) 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, celery, garlic, sweet red bell peppers, butter, mushrooms, onion, flour, sugar white, beef stock, basil, rosemary, thyme, cream cheese, salt, parsley

Taken from recipeland.com/recipe/v/tomato-cheese-soup-36674 (may not work)