Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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: microwave the the cream cheese in a medium microwave-safe bowl on high for 20 seconds; add in the parmesan cheese, garlic and basil; mix well to combine, then season with salt and pepper to taste. slice the bread in half lengthwise. evenly divide and spread the mixture over the cut sides of the bread. top with the sliced tomatoes, then sprinkle a small amount of salt over the tomato slices. broil about 5-inches away from heat with the oven door partially open for about 5 minutes. cut into desired size slices.