About this recipe:This is a super-delicious tomato soup. The roasted tomatoes in this recipe, adds a wonderful depth in flavour. They are heated with roasted red pepper, mushrooms, herbs and cream cheese. Serve with thick wodges of garlic bread, if desired.
Makes: 10 - 12 servings
4 (400g) tins chopped tomatoes
2 sticks celery, chopped
2 cloves garlic, finely chopped
1 red pepper, chopped
225g fresh mushrooms, chopped
1 onion, finely diced
2 tablespoons plain flour
1 teaspoon caster sugar
2 litres beef stock
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
85g cream cheese
salt and pepper to taste
3 tablespoons chopped fresh parsley
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Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic and red pepper. Cover and bake at 170 C / Gas 3 for 25 minutes.
In a large stock pot, melt 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 the boil. Add the contents of the baked tomato dish from the oven and bring to the 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.