Tomato and Cream Cheese Soup

Soups > Vegetable

2 (29 ounce) cans diced tomatoes
2 stalks celery, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
2 tablespoons margarine
1/2 pound mushrooms, chopped
1 onion, finely diced
2 tablespoons all-purpose flour
1 teaspoon white sugar
8 cups beef stock
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 (3 ounce) package cream cheese
salt and pepper to taste
3 tablespoons chopped fresh parsley

Place the tomatoes with juice in a well buttered oven-proof  baking dish. Mix in celery, garlic, and red pepper. Cover,  and bake at 325 degrees F (165 degrees C) for 25 minutes. In  a large stock pot, melt butter or margarine over medium heat.  Add the mushrooms and onions, and cook and stir for about 8  minutes. Slowly stir in flour and sugar. Add beef 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 until smooth. Season with salt and pepper to taste.  Slowly stir the cream cheese into the soup. Garnish with chopped parsley.