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: in a medium sized casserole or souffle dish, melt 30 grams of butter and then add the flour - mix. add the milk and heat until just boiling. set aside. seperate the eggs, and add the yolks to the cooled butter, flour, and milk mixture. add little by little of the cheeses to the butter/milk mixture. beat the egg whites until soft peaks form and then fold into the mixture. top the dish with the remaining 10 grams of butter. with a knife cut an 'x' on the top of the souffle. bake for 30 minutes and serve immediately.