Preheat the oven to 400 degrees.
Toss the fresh tomatoes, onions, and garlic with the avocado oil and place it on a baking sheet.
2 Pounds Fresh Ripe Tomatoes, 1 Small Onion, 4 Cloves Garlic, 2 Tablespoons Avocado Oil
Roast the vegetables for about 30 to 40 minutes until they have softened, and the garlic is fragrant.
Place the roasted vegetables, some of the stock, the canned tomatoes, and fresh basil into a blender.
28 Ounces Whole Peeled Tomatoes, 4 Cups Chicken Stock, ¼ Cup Fresh Basil
Puree the ingredients until they are smooth.
Add the puree, remaining stock, and spices to a pot and bring it to a simmer.
Once the tomato soup is simmering, add the cream and cream cheese and let it simmer until the cream cheese has softened and melted into the soup.
1 Cup Milk or Heavy Cream, 4 Ounces Cream Cheese
Adjust salt and pepper to taste.
2 Teaspoons Salt, 1 Teaspoon Pepper
Serve warm alongside your favorite dipping food and enjoy!