Roasted Tomato Basil Soup

Who doesn't love tomato soup and a good toasted cheese sandwich?  Comfort food at it's best.  My sweetheart and I have been enjoying the tomato basil soup served at Panera's.  I decided to try this recipe to see if we could get a bowl at home that was just as good.

• 10-12 Roma tomatoes, seeds removed
• 1 teaspoon olive oil
• 1 tablespoon coconut oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• ½ teaspoon crushed red pepper
• 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, chopped
• ¼ cup of cream cheese

Heat oven to 350 degrees.  Place seeded tomatoes onto a cooky sheet and drizzle with olive oil and some salt.  Bake for 40 minutes.  In a large Dutch oven melt the olive oil.  Add in the onion and garlic and cook until onions are transparent.  Add in the red peeper flakes, crushed tomatoes, sundried tomatoes and chicken broth.  Bring to a boil then add in the roasted tomatoes.  Simmer 10 minutes.  Add in the cream cheese and half the basil.  Stir well then blend with an immersion blender.  Serve topped with more basil.