Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 28             ounces  tomatoes undrained and chopped
  2        tablespoons  butter
  2             stalks  celery diced
  2             cloves  garlic -- minced
     1/2        medium  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.

Nutritional Information:

85 Calories (kcal); 7g Total Fat; (75% calories from fat); 2g Protein; 3g Carbohydrate; 18mg Cholesterol; 1477mg Sodium