Directions:
Preheat oven to 450°.
Sprinkle tomatoes with olive oil and season with salt.
Roast tomatoes for 30-40 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 the pot and stir until the cream cheese is completely melted.
Blend soup until smooth.
Ingredients:
- 1/2 cups Basil
- 2 Garlic Cloves
- 1 Onion
- 10 Roma Tomatoes
- 1/4 cup Sun-dried Tomatoes
- 1 28oz. can Tomatoes
- 4 cups Chicken broth, low-sodium
- 1/2 tsp Red Pepper
- 1 tbsp Coconut Oil
- 1 tsp Olive Oil
- 1/4 cup Cream cheese (if going dairy free try Forager Project Sour Cream (Organic, Dairy-Free)