Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 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.

Target recipe: combine potatoes, broth, onion powder, garlic, and pepper. cover; cook on low-heat setting 9-11 hours or on high-heat setting 4- 4 1/2 hours in a crockpot. stir cheese and milk into soup. cover; cook on low heat setting 1 hour more or on high heat setting 30 minutes more. if desired, mash potatoes slightly just before serving.