Creamy Tomato Basil Soup
Recipes Appetizers Main Dish Side-dish Soups and stews Vegetarian
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
Directions
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Preheat oven to 350 degrees.
Place tomatoes in a baking dish; sprinkle with olive oil; season with salt; roast tomatoes 40 minutes.
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.
Place soup in blender and blend soup until smooth, or use an immersion blender.
Serve.
6-8 servings