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Creamy Tomato And Cream Cheese Soup

SUBMITTED BY: MARBALET

"Baking the tomatoes adds depth to the flavor of this soup."
SERVINGS & SCALING
Original recipe yield: 10 to 12 servings
    
About  scaling  and  conversions

INGREDIENTS

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

DIRECTIONS

  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2003 by CSTEENBLIK
This soup is fabulous! Substituting fresh herbs for the dried herbs is recommended when possible. Chicken stock may also be used in place of the beef stock. The flavor of this soup is delightful--just rich enough without being overbearing and very satisfying.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2006 by MKSCHATZ
This soup is delicious. I did put all ingredients in the blender at the very end but did not blend it smooth, I think it tastes better with a little texture. Also the blender helps the cream cheese mix in better. My boyfriend raves about this soup and eats three or more bowls every time I make it. We like eating healthy and with all the veggies in this there are some benefits however since he overindulges every time I am not sure how good it is for him. We love this soup and make it every other week at least and we always finish the entire pot. Thanks for a delicious soup.

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2004 by KELENE
VERY TASTY recipe!! Tastes like a creamy tomato soup. The other veges in the soup compliment the tomato and all blend together well.

2 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 11

Amount Per Serving

Calories: 127

  • Total Fat: 5.5g
  • Cholesterol: 8mg
  • Sodium: 546mg
  • Total Carbs: 12.3g
  •     Dietary Fiber: 2.8g
  • Protein: 6.1g

VIEW DETAILED NUTRITION

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