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-> [Cheese, Cheese & Eggs, Soups & Stews, Tomatoes] -> [Tomato cheese soup Recipe] |
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Tomato cheese soup
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| Artist: |
_ |
| Categories: |
Cheese, Cheese & Eggs, Soups & Stews, Tomatoes |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 28
| oz | Tomatoes * | | 2
| tbsp | Butter | | 2
| | Stalks Of Celery Diced | | 2
| | Cloves Of Garlic, Minced | | 1/2
| | Sweet Red Pepper Diced | | 2
| tbsp | Butter | | 1/2
| lbs | Mushrooms, Chopped | | 1
| 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
| oz | Cream Cheese | | 1
| | Salt And Pepper To Taste | | 1
| | Parsley For Garnish |
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Procedures:
| 1 | * tomatoes should be undrained and chopped. | | 2 | ~------------------------------------------------------------------------- place the tomatoes, with juice, in a buttered oven-proof baking dish. | | 3 | Add the celery, garlic and red pepper and cover and bake in a 325°F oven for 25 minutes. | | 4 | Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. | | 5 | While stirring, slowly add the flour and sugar, blending until mixture is smooth. | | 6 | Add the stock, basil, rosemary and thyme, stirring until soup boils. | | 7 | Add the contents of the baked tomato pan from the oven and bring to a boil. | | 8 | Cover and simmer for about 30 minutes. | | 9 | In a food processor, blend cream cheese, salt and pepper until smooth. | | 10 | Slowly stir the cream cheese into the soup. |
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