2 pounds fresh tomatoes, coarsely chopped
2 jalapeno peppers, cut in half (seeded, if desired)
2 cloves of garlic, peeled
1/4 cup avocado or coconut oil
Sea salt and black pepper
4 cups vegetable or chicken broth
4 ounces full-fat organic cream cheese (1/2 cup)
2 cups shredded organic cheddar cheese (about 8 ounces)
Preheat your oven to 400 degrees F.
Spread the tomatoes, jalapenos, and garlic cloves on a rimmed baking sheet or a 9×13 glass or ceramic baking dish. Drizzle the oil over the top along with a few generous sprinkles of salt and pepper. Toss well to combine.
Roast for 30 minutes, until the tomatoes have begun to caramelize. Transfer to a large saucepan set over medium heat. Add the broth and bring to a simmer.
Add the cream cheese and stir until melted. Use an immersion blender to puree the soup until smooth. Alternatively, you can puree the soup in batches in a blender or food processor and then return it to the pot.
Add the shredded cheese, a handful at a time, and stirring in between additions to allow each handful of cheese to melt.
Serve with an extra sprinkle of cheese, if desired.