Heat the olive oil in a 3.5 quart saucepan set over medium high heat. Add the carrots, celery, leek, and garlic; sauté 5 minutes, until softened. Add the tomato paste and cook 1 minute.
Stir in the vegetable stock, canned tomatoes (with their liquid), and dried tomatoes. Bring to a boil, then reduce the heat and simmer 30 minutes. Stir in the basil.
Transfer the soup to a blender; blend until smooth.
Return the soup to the pan and stir in the cream cheese until melted.Recipe by: Lauren Keating, Healthy. Delicious.