- 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.