Roasted Tomato and Cream Cheese Soup

    Roasted Tomato and Cream Cheese Soup

    (42)
    16saves
    1hr25min


    41 people made this

    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.

    Ingredients
    Makes: 10 - 12 servings

    • 4 (400g) tins chopped tomatoes
    • 2 sticks celery, chopped
    • 2 cloves garlic, finely chopped
    • 1 red pepper, chopped
    • 30g margarine
    • 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

    Method
    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. 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.
    2. In a large stock pot, melt margarine over medium heat. Add the mushrooms and onions and cook and stir for about 8 minutes.
    3. 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.
    4. 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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (42)

    Reviews in English (42)

    by
    30

    This soup is great if you do the following. Double the basil and add a bay leaf and some cayenne to the current spices listed. Then instead of using a food processor, put the cream cheese in the blender with a Tbsp. of milk, blend, then add the prepared soup to the cream cheese mixture one cup at a time until pureed. I like my soup a little chunky so I leave a little bit of unpureed soup in the pot then I combine them. I used fresh tomatoes that I skinned and seeded. I had a ton of them this fall. mmmmmmmmmm what a great way to use them, in a nice creamy soup serve with a grilled cheese sandwich. An absolute Keeper. It froze pretty well too, it didn't curdle like most creamed soups, so I can eat it all winter long.  -  04 Oct 2007  (Review from Allrecipes US | Canada)

    by
    20

    This soup is delicious. I did put all ingredients in the blender at the very end but did not blend it smooth, I think it tastes better with a little texture. Also the blender helps the cream cheese mix in better. My boyfriend raves about this soup and eats three or more bowls every time I make it. We like eating healthy and with all the veggies in this there are some benefits however since he overindulges every time I am not sure how good it is for him. We love this soup and make it every other week at least and we always finish the entire pot. Thanks for a delicious soup.  -  22 Jan 2006  (Review from Allrecipes US | Canada)

    by
    10

    This soup is fabulous! Substituting fresh herbs for the dried herbs is recommended when possible. Chicken stock may also be used in place of the beef stock. The flavor of this soup is delightful--just rich enough without being overbearing and very satisfying.  -  25 Sep 2001  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate