Tomato Soup Recipe
A perfectly smooth and creamy tomato basil soup is gluten free and can be made in under hour. Takes just a few ingredients and vegan options are available.
- 3 lbs. Fresh tomatoes use a mixture of different kinds
- 3 small Onions
- 8 cloves Garlic peeled
- 3 cups Bone broth or bone stock
- 4 tablespoons Ghee or butter
- 1/2 cup Heavy cream use coconut milk for Vegan
- 1.5 teaspoons Black pepper divided
- 1.5 teaspoons Salt divided
- 10 Basil leaves roughly chopped
- 3 tablespoons Olive oil
Preheat Oven to 450 degrees and line baking sheet with parchment paper.
Cut tomatoes and onions into quarters. Place tomatoes, onions, and garlic cloves on the baking sheet and drizzle oil of olive oil over the veggies. Sprinkle the vegetables with 1/2 teaspoon of salt and pepper. Bake for 25 minutes.
Transfer the roasted veggies into a soup pot along with your broth and 1 teaspoon of salt and pepper and blend with the emersion blender. Place the stove on medium/low heat and reduce for 20-30 minutes.
Next add fresh chopped basil and butter (ghee if dairy free). Use the emersion blender to puree the basil and butter until smooth.
Add the cream (coconut milk if dairy free) and stir to combine. Serve hot!
When using your emersion blender make sure to keep it in the pot to avoid a mess :)
If you do not have an emersion blender you can transfer your veggies to a blender, blend until nice and smooth, then transfer to a soup pot.
Calories: 297kcal | Carbohydrates: 14g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 647mg | Potassium: 626mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2216IU | Vitamin C: 35mg | Calcium: 53mg | Iron: 1mg