Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
28        ounce can     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       pound         mushrooms -- chopped
1         large         cooking onion diced
2         tablespoons   flour
1         tablespoon    white sugar
8         cups          beef stock
1/2       tablespoon    basil
1/2       tablespoon    rosemary
1/2       tablespoon    thyme
3         ounces        cream cheese
1                       salt and pepper to taste
1                       parsley for garnish

Preparation:

Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. While stirring, slowly add the flour and sugar, blending until mixture is very smooth. Add the 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. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.