Roasted Tomato Soup
One of my favorite things to eat when I was growing up was tomato soup with big chunks of cheddar cheese melted into it. The soup, of course, was always Campbell’s tomato soup from a can. It was comfort food at its finest…right up there with macaroni and cheese.
Comfort in a bowl
I like to think of this recipe as sophisticated tomato soup for grown-ups. Roasting the tomatoes gives a richness of flavor that is just so delicious. And you should have smelled this stuff as it was cooking!
- 6 whole tomatoes
- 6 cloves of garlic, unpeeled
- 2 onions
- salt and pepper
- olive oil
- 4 cups of bone broth or chicken stock
- 2 Tablespoons of ghee
- fresh basil (about a handful)
- 1 tsp dried thyme
- optional: red chili flakes if you like it spicy
- optional: Parmesan cheese
What to do
- Chop and core your tomatoes and onions into quarters.
- Spread them out on a baking sheet and throw 6 unpeeled garlic cloves onto the sheet as well.
- Sprinkle with freshly ground sea salt and pepper.
Ready for the oven
- Drizzle with olive oil and place in a 200 C oven and roast for 30 minutes.
- Once your tomatoes, onions and garlic come out of the oven, squeeze the garlic out of it’s skin.
- Put tomatoes, onions and garlic into a soup pot and add 4 cups of bone broth. Bring to a boil.
- Once it’s reached a boil, add in your ghee and reduce heat and simmer for 30 minutes.
- Now add your fresh basil and thyme to the pot.
- Use an immersion blender to puree your soup. You could transfer everything to a blender or a food processor if you don’t have an immersion blender. Blend until smooth. Taste and add any additional salt to taste.
- If you tolerate dairy, you could garnish this with some freshly shaved Parmesan cheese or a splash of whole cream.
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