Roasted Tomato Soup

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There are few meals that take us back to our childhoods like tomato soup and grilled cheese.  While we grew up on Campbell's soup that came in a can, this recipe is prepared with real food.  There are no unwanted chemicals or food additives in this soup. 



12-15 medium sized tomatoes or 2 28oz cans of organic crushed tomatoes 

2 sweet onions, cut into wedges

3 carrots

2 ribs of celery

4-5 cloves garlic

2 quarts bone broth

a large handful of fresh basil

unrefined salt and pepper


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Preheat the oven to 425 degrees.  Cut tomatoes, onions, carrots, and celery into very thick slices or wedges.  Gently remove the seeds from the tomatoes.  Arrange the vegetables on a parchment-lined cookie sheet.  Peel and thickly slice garlic cloves and sprinkle over veggies.   Drizzle with avocado oil and a few pinches of salt and pepper.  Bake for about 30 minutes, or until veggies are golden brown.  Remove from the oven and allow to cool slightly.  Working in batches in a high-speed blender, puree veggies, basil, and bone broth.  Transfer to a stock pot over low heat.  Taste and adjust seasonings if necessary.  Serve with raw sour cream, coconut cream, or some pastured sausage for protein, if desired.  We also love to make grilled cheese with raw, grassfed cheese and our spinach buns to accompany this nostalgic soup.  This soup freezes beautifully, so take advantage of the summer's bounty while its at local farmer's markets or growing abundantly in your garden and tuck some away for the winter months.