How to make it

  • First you want to put the tomatoes with the juice in buttered baking dish.
  • Now you can add in the celery, garlic, and the red pepper.
  • Now put a lid on this and cook for about 25 min .
  • Then you wan to melt some butter over medium flame.
  • Next you can add in the muschrooms and onions cooking for approx. 8 min.
  • Now add in the flour, sugar beef stock, basil, rosemary, and the thyme.
  • Stir this constantly until it boils, then add in the baked potato and let boil.
  • Put a lid on this and let this cook over low flame for approx. 30 min.
  • Blend your cream cheese in the blender.
  • Once this is creamy, add into the soup.
  • Salt and pepper needed before serving.

Reviews & Comments 4

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  • Mysticpris 9 years ago
    Enjoyed the recipe, but I need to know how many baked potatoes?
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  • corrinnej 12 years ago
    Similar to my Tomato Soup with goat cheese! Except... You do it the right way ;) Thanks for the scratch recipe!
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  • glowboy26 13 years ago
    sounds delicious for a cold winter day afte getting in from work!
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  • dancegypsy67 13 years ago
    This looks really interesting. One thing...I don't see baked potato in the list of ingredients. How much do you recommend?
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