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.
“This is a wonderful soup with lots of flavor. I made the recipe exactly as written. The only change I made was to puree the entire mixture in the blender, as I like a creamy soup. This soup is comforting and well worth the time and effort. It also makes alot. Which I plan to have for lunch. Thanks for sharing this recipe. I will make it again. (Made for My3chefs 08)”
“I made this for supper last night (new years eve) it gave 6 of us a generous serving each and tasted heavenly, and this is from some- one who has never liked tomato soup and made it because rest of family do! Will definitely make it again. I left the mushroom out because I am the only person that likes mushrooms! It was a hit with everybody. Thank you.”