Tomato Cheese Soup Recipe

Name: Tomato Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 ounce) cans tomatoes, undrained and chopped; 2 tablespoons butter; 2 stalks celery, diced; 2 cloves garlic, minced; 1/2 sweet red pepper, diced; 2 tablespoons butter; 1/2 lb mushroom, chopped; 1 large cooking onion, diced; 2 tablespoons flour; 1 teaspoon white sugar; 8 cups beef stock; 1/2 teaspoon basil; 1/2 teaspoon rosemary; 1/2 teaspoon thyme; 3 ounces cream cheese; salt and pepper; parsley (for garnish)

Servings: persons

2 (14 ounce) cans tomatoes, undrained and chopped
2 tablespoons butter
2 stalks celery, diced
2 cloves garlic, minced
1/2 sweet red pepper, diced
2 tablespoons butter
1/2 lb mushroom, chopped
1 large cooking onion, diced
2 tablespoons flour
1 teaspoon white sugar
8 cups beef stock
1/2 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon thyme
3 ounces cream cheese
salt and pepper
parsley (for garnish)

1
Place the tomatoes, with juice, in a buttered oven-proof baking dish.
2
Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes.
3
Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes.
4
While stirring, slowly add the flour and sugar, blending until mixture is very smooth.
5
Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil.
6
Add the contents of the baked tomato pan from the oven and bring to a boil.
7
Cover and simmer the soup for about 30 minutes.
8
Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth.
9
Slowly stir the cream cheese into the soup.
10
Garnish with chopped parsley.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 (14 ounce) cans tomatoes, undrained and chopped, 2 tablespoons butter, 2 stalks celery, diced, 2 cloves garlic, minced, and more.

Yes, Tomato Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Cheese Soup

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