The soup has a richer flavor as a result of the tomatoes being baked.
| Servings: | 11 |
| Yield: | 10 to 12 servings |
Ingredients
- 2 (29 ounce) cans diced tomatoes
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tablespoons margarine
- ½ pound mushrooms, chopped
- 1 onion, finely diced
- 2 tablespoons all-purpose flour
- 1 teaspoon white sugar
- 8 cups beef stock
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 (3 ounce) package cream cheese
- salt and pepper to taste
- 3 tablespoons chopped fresh parsley
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 127 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 463 mg |
| Sugars | 8 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
8.29.22 This soup really is a cross between tomato and vegetable soup. I tasted it and thought it needed more seasoning, so I added more of the ingredients listed plus some oregano, a bay leaf, and a few crushed red pepper flakes. I know, I know, I changed the recipe, but I did make as written and was unhappy with the flavor at that point. If I hadn’t added additional seasoning, I probably would have rated it 2 stars. As instructed, I simmered for 30 minutes covered, tasted, and thought it needed to cook down some, so another 30 minutes uncovered. That really helped intensify the flavor. I didn’t think it was necessary to blend the softened cream cheese, so I just cut it into small chunks, stirred into the soup, and it melted just fine. In the future, I will use basil, garlic, and oregano canned tomatoes rather than plain diced to get more flavor. This certainly is a different tomato soup, but it turned out pretty well, and I would make again. My rating is based on the changes I made.
Very tasty and easy to make
Excellent! I didn’t have enough cream cheese but added some brie, close enough. Also added some Thai chilis for some heat. Very yummy.
I made this soup as directed and its killer Good!!!
This is good! I made a few changes based on the reviews below. I used 1 can diced tomatoes and 1 can diced tomatoes with garlic and onion. I did not cover to roast them and that last few minutes I switched to broil to get a little extra crisp. I also skipped the celery and used about a teaspoon of celery seed instead. I did use 8 ounces of cream cheese as suggested. When I blended the cream cheese I took about a cup of the soup and blended them together. It helped soften the cream cheese and integrate it into the soup. I prefer a less crunchy soup so I did blend fairly smooth and it was great.
I am not really a fan of canned tomato soup. It tastes too tomatoey and sweet. But my husband loves tomato soup, so I had to find something we both liked. This is now my go-to recipe, liked by many who don’t like regular tomato soup. I have made it exactly as listed (opps, except no mushrooms), and also with chicken broth in place of beef (just depends on what is in cupboard). I like it both ways. It freezes well, too, so I often make two batches, and freeze lots so we can have tomato soup and grilled cheese all winter long!
Meh. Too watery for me. I loved all of residents, but didn’t love the final product. And by the way, this recipe makes A LOT of soup!
Amazingly good. Made this with chicken soup stock instead as I had it on hand…I used a potato masher to mash up the vegetables slightly..before serving, added freshly grated parmesan cheese. YUMMY.
I kind of cheated on this recipe and just used it for inspiration! I originally started out making plain tomato soup from a can. I decided to try and incorporate this recipe into what I had a already started. I used a family size container of Campbells Tomato Soup, used equal parts milk. Then added about 1 tsp sugar, 3-4 tbsp dried basil, and 1 tsp of Oregano. I threw in an extra vegetable bullion just for a little extra flavor. I then used my mixer and beat the cream cheese til soft and slowly added in my soup mix until it was all mixed. It came out great! Not a thick soup like others mentioned but the flavor was really good! Not to mention the fact, only took me about 5 minutes from start to finish!
With a few changes it was the most delicious soup I have ever had. The first time I made it it tasted like a blended up vegetable soup more then tomato soup. So next time I made it I added 6 oz of cream cheese and an extra can of tomatoes (14.5 oz). I had found canned tomatoes with garlic (saves putting garlic in) and olive oil. For half of the broth I also ended up using stock from cooking pork I had left over. With the addition of a bay leaf during cooking and extra basil (just remember to take the bay leaf out before you blend it), it was delicious. I would recommend cooking the tomatoes a little longer and also cooking the soup in last step longer. It always seems the longer you cook soup the better it is. An immersion blender works the best and can do all ingredients together. I just softened the cream cheese in the microwave before i blended it all so it mixed better.
Fabulous soup!! It was exactly what I was looking for.
I loved this soup. I doubled the cream cheese and omitted the celery since I don’t like it. It tasted like a restaurant soup.
Love it! I make this for myself and eat on this for a week at lunch. This makes a ton, so I usually cut it in half. Excellent with saltines.
This is wonderful! The only changes I made were that I sauted ALL my veggies in twice the amount of butter and heated the tomatoes on the stove top, doubled the basil and added 1 T dark brown sugar. I also added 8 oz cream cheese. Perfect! Served w/ grilled cheese sandwiches.
This was the best tomato soup I have ever had. The only thing I did differently was use butter instead of margarine, used veggie stock, and omitted the mushrooms. I also didn’t have cream cheese so I used creamy swiss wedges from laughing cow. I don’t know if that made a huge difference, but it was the best tomato soup ever! I ate it all and even the annoying neighbor kids who always want me to feed them said it was good. Serve with a grilled pepper jack sandwich on rye for a spicy kick. YUM!
Much tastier than store-bought. I used fresh herbs instead of dried.
Fantastic Soup! I’m a cream cheese nut so I added to 8 oz bricks. Skipped the blender part all together. I will be making this often!
This tastes devine!
I loved this recipe! Tastes just like Campbell’s condensed tomato but with a noticeably fresher taste. It was a little work to get it done but way worth it. Like another reviewer suggested i used more garlic, an extra celery stalk (mine were small), and added a little extra cream cheese. I also followed another review and put it in a blender to make it as smooth as possible. Will make it often but reduced size for the family.
Excellent flavor and well liked by guests. To save time, I skipped baking the tomatoes, and I had to use frozen vegetables instead of fresh. I also added cooked, chopped, marinated steak to make a more substantial soup.
One person in my family liked this, hence the low rating. I didn’t care for this at all. The recipe instructs to cover and roast the tomato, red pepper and garlic mixture for 25 minutes. When I took it out of the oven it wasn’t even hot in the middle. What is the point in this step? Nothing is roasted, just heated up. I am not a picky eater and I like all of the ingredients called for. For some reason I found they didn’t blend well, every flavour seemed too sharp, especially the mushrooms, celery and rosemary. I tried a bowl the next day but unfortunately the flavour did not get any better. Rather than discarding I will freeze the rest for the one that likes it.