Tomato Cheese Soup
| Yield: | 12 Servings |
| Categories: | Soups |
| 28 | oz | 2 undrained and chopped |
| 2 | tb | Butter |
| 2 | Stalks of celery diced | |
| 2 | Cloves of garlic, minced | |
| 1/2 | Sweet red pepper diced | |
| 2 | tb | Butter |
| 1/2 | lb | Mushrooms, chopped |
| 1 | Large cooking onion diced | |
| 2 | tb | Flour |
| 1 | ts | White sugar |
| 8 | c | Beef stock |
| 1/2 | ts | Basil |
| 1/2 | ts | Rosemary |
| 1/2 | ts | Thyme |
| 3 | oz | Cream cheese |
| 1 | Salt and pepper to taste | |
| 1 | Parsley for garnish |
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