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: simmer the tomato juice, lemon and soup mix for about 10 minutes, stirring often. add the shredded cheese one handful at a time, melting between each handful. when it is all melted you are done. we always use bread but you could use veggies or meat. it can be a bit salty so i think that is why bread works best. also if you use a brand name onion soup mix i think its less likely to be too salty.