Categories: Soup
Ingredients
- 10-12 Roma Tomatoes, seeds removed
- 1 teaspoon olive Oil
- 1 tablespoon Coconut Oil
- 1 large Onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 28oz. can of crushed tomatoes
- 1/4 cup of sun-dried tomatoes, diced
- 4 cups of low sodium chicken broth
- 1 1/2 cups of fresh basil
- 1/4 cup of cream cheese
Directions
- 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.)