1. * tomatoes should be undrained and chopped.
2. ~------------------------------------------------------------------------- place the tomatoes, with juice, in a buttered oven-proof baking dish.
3. Add the celery, garlic and red pepper and cover and bake in a 325°F oven for 25 minutes.
4. Sautei the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes.
5. While stirring, slowly add the flour and sugar, blending until mixture is smooth.
6. Add the stock, basil, rosemary and thyme, stirring until soup boils.
7. Add the contents of the baked tomato pan from the oven and bring to a boil.
8. Cover and simmer for about 30 minutes.
9. In a food processor, blend cream cheese, salt and pepper until smooth.
10. Slowly stir the cream cheese into the soup.