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.