Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.43 Kcal (433 kJ) | ||
| Calories from fat | 59.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.57g | 10% | |
|---|---|---|---|
| Cholesterol | 17.97mg | 6% | |
| Sodium | 385.19mg | 16% | |
| Potassium | 439.79mg | 9% | |
| Total Carbs | 6.27g | 2% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 4.78g | 10% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 0.3mg | 2% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 45.96 Kcal (192 kJ) | ||
| Calories from fat | 26.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.92g | 10% | |
|---|---|---|---|
| Cholesterol | 7.99mg | 6% | |
| Sodium | 171.16mg | 16% | |
| Potassium | 195.42mg | 9% | |
| Total Carbs | 2.78g | 2% | |
| Sugars | 1.55g | 14% | |
| Dietary Fiber | 0.38g | 3% | |
| Protein | 2.12g | 10% | |
| Vitamin C | 3.8mg | 14% | |
| Iron | 0.1mg | 2% | |
| Calcium | 15.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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