Plum varieties like Roma and San Marzano tomatoes are best for tomato soup because they’re much sweeter. They’re also meatier. Cherry tomatoes work too but they’ll take forever to remove the seeds from and aren’t as practical.
Preheat the oven. Place the tomatoes on a tray. Sprinkle olive oil and salt on them. Mix until well combined and bake.
Add the avocado oil, onions, and red pepper flakes to a large pot. Cook until onions are soft. Add the garlic and sauteé.
Stir the crushed tomatoes, sun-dried tomatoes, and chicken broth into the pot. Bring it to a boil and add the roasted tomatoes.
Add the basil and cream cheese to the pot. Stir until the cream cheese melts and mixes in completely.
Use a blender to process the soup in batches until completely smooth.
After blended, Serve immediately and enjoy! This creamy tomato basil soup is the best thing in the whole world when you dip a grilled cheese sandwich into it.