Ingredients

The following ingredients have 7 Servings
  • 10-12 Roma Tomatoes, seeds removed
  • 1 teaspoon olive Oil
  • 1 tablespoon Coconut Oil
  • 1 large Onion, chopped
  • 2 garlic cloves, minced
  • ½ teaspoon crushed red pepper
  • 28oz. can of crushed tomatoes
  • ¼ cup of sun-dried tomatoes, diced
  • 4 cups of low sodium chicken broth
  • 1 ½ cups of fresh basil
  • ¼ cup of cream cheese

Instruction

  • Preheat oven to 350°.
  • Sprinkle tomatoes with olive oil and season with salt.
  • Roast tomatoes for 40 minutes.
  • In a 6-quart stockpot over medium high heat, add coconut oil, onions and crushed red pepper.
  • Sauté onions until translucent {about 5-7 minutes}.
  • Add garlic, stir for 30 seconds and add crushed tomatoes, chicken broth, and sun-dried tomatoes.
  • Bring to a boil, then add roasted tomatoes and let simmer for 10 minutes.
  • Add basil and cream cheese to pot and stir until the cream cheese is completely melted.
  • Blend soup until smooth. (I used my immersion blender but you could also take the soup out in portions and put it in a blender.)