Description

There is something so comforting about a warm soup, and this one is no different. It is so delicious, creamy and so much better for you than the canned variety. Serve it as an appetizer, a side or as the meal.

Ingredients

• 10-12 Roma tomatoes, seeds removed
• 1 t. olive oil
• 1 T. coconut oil
• 1 large onion, grated or chopped
• 3 garlic cloves, minced
• ½ t. crushed red pepper
• 28 oz. can crushed tomatoes
• ¼ c .sun-dried tomatoes, diced
• 4 c. low-sodium chicken stock or broth (or vegetable stock/broth for vegetarian)
• 1 ½ c. fresh basil
• ¼ c. cream cheese
• salt and pepper, to taste

Steps

1. Preheat oven to 350 degrees.
2. Place tomatoes in a baking dish; sprinkle with olive oil; season with salt; roast tomatoes 40 minutes.
3. In a 6 quart stockpot over medium-high heat, add coconut oil, onions and crushed red pepper. Saute onions until translucent, about 5-7 minutes. Add garlic, stir 30 seconds; add crushed tomatoes, chicken stock/broth, and sun-dried tomatoes. Bring to a boil; add roasted tomatoes; simmer 10 minutes. Add basil and cream cheese to pot; stir until the cream cheese is completely melted. Season to taste.