Tomato Cheese Soup Recipe

Name: Tomato Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28 ounces tomatoes undrained and; 2 tablespoons butter; 2 each celery stalks diced; 2 Cloves garlic minced; 1/2 each sweet red bell peppers diced; 2 tablespoons butter; 1 pounds mushrooms chopped; 1 large yellow onion diced; 2 tablespoons flour, all-purpose; 1 teaspoon sugar white; 8 cups beef stock prefer veal stock if possible; 1/2 teaspoon basil; 1/2 teaspoon rosemary leaves; 1/2 teaspoon thyme; 3 ounces cream cheese; 1 x salt and black pepper to taste; 1 x parsley leaves for garnish

Servings: persons

28 ounces tomatoes undrained and
2 tablespoons butter
2 each celery stalks diced
2 Cloves garlic minced
1/2 each sweet red bell peppers diced
2 tablespoons butter
1 pounds mushrooms chopped
1 large yellow onion diced
2 tablespoons flour, all-purpose
1 teaspoon sugar white
8 cups beef stock prefer veal stock if possible
1/2 teaspoon basil
1/2 teaspoon rosemary leaves
1/2 teaspoon thyme
3 ounces cream cheese
1 x salt and black pepper to taste
1 x parsley leaves 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 325F (160C) 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.

337

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: 28 ounces tomatoes undrained and, 2 tablespoons butter, 2 each celery stalks 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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