Creamy Tomato And Cream Cheese Soup

Ingredients

• 8 cups beef stock 
• 58 ounce tomatoes diced canned
• 2 stalks celery chopped
• 3 ounce cream cheese 
• 0.5 teaspoon basil dried
• 0.5 teaspoon rosemary dried
• 0.5 teaspoon thyme leaves dried
• 2 tablespoons flour all-purpose
• 3 tablespoons parsley fresh chopped
• 2 cloves garlic minced
• 2 tablespoons butter 
• 0.5 pound mushrooms chopped
• 1  onion diced finely
• 1  bell pepper red chopped
• 12 servings salt and pepper to taste
• 1 teaspoon sugar white

Equipment

• food processor
• frying pan
• oven
• pot
• baking pan

Directions

1. Place the tomatoes with juice in a well buttered oven-proof baking dish.
2. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
3. In a large stock pot, melt butter or margarine over medium heat.
4. Add the mushrooms and onions, and cook and stir for about 8 minutes.
5. Slowly stir in flour and sugar.
6. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil.
7. 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.
8. 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.
9. Garnish with chopped parsley.