Description
This thick and creamy tomato basil soup with hints of garlic is the perfect weeknight dinner and great for dipping with grilled cheese.
Ingredients
Scale
- 10–12 Roma Tomatoes, halved and seeds removed
- 1 teaspoon olive Oil
- 1 tablespoon Avocado Oil
- 1 large Onion, chopped
- ½ teaspoon crushed red pepper
- 2 garlic cloves, minced
- 28oz. can of crushed tomatoes
- ¼ cup of sun-dried tomatoes, diced
- 4 cups of low-sodium chicken broth
- 1 ½ cups of fresh basil
- ¼ cup of cream cheese
Instructions
- Preheat oven to 350°F.
- Add prepared tomatoes to a baking sheet. Sprinkle tomatoes with olive oil and season with salt. Toss to coat everything evenly.
- Roast tomatoes for 40 minutes.
- In a 6-quart stockpot over medium-high heat, add avocado oil, onions and crushed red pepper.
- Sauté onions until translucent, approximately 5-7 minutes.
- Add garlic, stir for 30 seconds, and add crushed tomatoes, sun-dried tomatoes and chicken broth.
- Bring to a boil, then add oven-roasted tomatoes and let simmer for 10 minutes.
- Next, add basil and cream cheese to the 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.)
Nutrition
- Serving Size: 1 cup
- Calories: 137
- Sugar: 6 g
- Sodium: 183 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 7 mg
