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

1. Preheat oven to 350°.
2. Sprinkle tomatoes with olive oil and season with salt.
3. Roast tomatoes for 40 minutes.
4. In a 6-quart stockpot over medium high heat, add coconut oil, onions and crushed red pepper.
5. Sauté onions until translucent {about 5-7 minutes}.
6. Add garlic, stir for 30 seconds and add crushed tomatoes, chicken broth, and sun-dried tomatoes.
7. Bring to a boil, then add roasted tomatoes and let simmer for 10 minutes.
8. Add basil and cream cheese to pot and stir until the cream cheese is completely melted.
9. 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.)

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