Tomato Cheese Soup Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
28 ounce: 2 undrained and chopped,
2 tbsp: Butter,
2 each: Stalks of celery diced,
2 each: Cloves of garlic, minced
1/2 each: Sweet red pepper diced,
2 tbsp: Butter,
1/2 lbs: Mushrooms, chopped
1 each: Large cooking onion diced,
2 tbsp: Flour,
1 tsp: White sugar,
8 cup: Beef stock,
1/2 tsp: Basil,
1/2 tsp: Rosemary,
1/2 tsp: Thyme,
3 ounce: Cream cheese,
1 each: Salt and pepper to taste,
1 each: Parsley 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
degree oven for 25 minutes. Saute 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. Yield:
12 hearty portions.
Source from luhu.jp
Add the celery, garlic and red pepper and cover and bake in a 325
degree oven for 25 minutes. Saute 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. Yield:
12 hearty portions.
Source from luhu.jp
Tags
Soups