Does anyone have a recipe similar to Breugger's Tomato Cheese & Mushroom soup?

This soup was soooo good, but they discontinued it. I'm not actually sure this was the official name of it. Anyone?Does anyone have a recipe similar to Breugger's Tomato Cheese %26amp; Mushroom soup?
Does this seem like it could be close to what you are looking for? I'm going to try this one myself...sounds yummy.








Ingredients





* 2 (14 ounce) cans tomatoes, undrained and chopped


* 2 tablespoons butter


* 2 stalks celery, diced


* 2 cloves garlic, minced


* 1/2 sweet red pepper, diced


* 2 tablespoons butter


* 1/2 lb mushroom, chopped


* 1 large cooking onion, diced


* 2 tablespoons flour


* 1 teaspoon white sugar


* 8 cups beef stock


* 1/2 teaspoon basil


* 1/2 teaspoon rosemary


* 1/2 teaspoon thyme


* 3 ounces cream cheese


* salt and pepper


* parsley (for garnish)





Directions





1. Place the tomatoes, with juice, in a buttered oven-proof baking dish.


2. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes.


3. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes.


4. While stirring, slowly add the flour and sugar, blending until mixture is very smooth.


5. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil.


6.Add the contents of the baked tomato pan from the oven and bring to a boil.


7. Cover and simmer the soup for about 30 minutes.


8. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth.


9. Slowly stir the cream cheese into the soup.


10. Garnish with chopped parsley.