Try this Tomato Cheese Soup recipe, or contribute your own.
Suggest a better descriptionPlace 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. Yield: 12 hearty portions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (846g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 515 | ||
Calories from Fat: 389 (76%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 43.3g | 58 % | |
Saturated Fat 24.5g | 123 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 134.9mg | 42 % | |
Sodium 1684.3mg | 58 % | |
Potassium 1343.6mg | 35 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.5g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 515
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.