Creamy Tomato And Cream Cheese Soup by MARBALET

Creamy Tomato And Cream Cheese Soup

Recipe by
Published 18th Aug 2021

Baking the tomatoes adds depth to the flavor of this soup.

Creamy Tomato And Cream Cheese Soup Ingredients

  • 2 (29 ounce) cans diced tomatoes
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 tablespoons margarine
  • ½ pound mushrooms, chopped
  • 1 onion, finely diced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon white sugar
  • 8 cups beef stock
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 1 (3 ounce) package cream cheese
  • salt and pepper to taste
  • 3 tablespoons chopped fresh parsley

Creamy Tomato And Cream Cheese Soup Cook Instructions

Prep-
Cook-
Ready In-
Servings10 to 12 servings
  1. Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
  2. In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
  3. Slowly stir in flour and sugar. Add beef 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.
  4. 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. Garnish with chopped parsley.

Creamy Tomato And Cream Cheese Soup Nutritions

  • Calories: 126.7 calories
  • Carbohydrate: 11.8 g
  • Cholesterol: 8.5 mg
  • Fat: 5.6 g
  • Fiber: 2.3 g
  • Protein: 5.9 g
  • SaturatedFat: 2.3 g
  • Sodium: 462.9 mg
  • Sugar: 7.5 g

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