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 large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. reduce heat; cover and simmer until potatoes are just tender. do not rinse: mash mixture slightly. stir in milk. in a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. cook and stir over medium heat until thickened and bubbly. remove from heat: add cheese and stir until cheese is almost melted. let soup stand for 5 minutes.