Place the tomatoes with juice oven-proof baking dish sprayed with pam. Mix in celery, garlic, and red pepper. Cover, and bake at 375 degrees F for 20 minutes. Meanwhile -
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.
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. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup.