Roasted Tomato Soup

by lisa | 27 January 2013 13:19

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!

Fresh tomatoes


What to do

  1. Chop and core your tomatoes and onions into quarters.
  2. Spread them out on a baking sheet and throw 6 unpeeled garlic cloves onto the sheet as well.
  3. Sprinkle with freshly ground sea salt and pepper.

    Ready for the oven

  4. Drizzle with olive oil and place in a 200 C oven and roast for 30 minutes.
  5. Once your tomatoes, onions and garlic come out of the oven, squeeze the garlic out of it’s skin.


  6. Put tomatoes, onions and garlic into a soup pot and add 4 cups of bone broth. Bring to a boil.
  7. Once it’s reached a boil, add in your ghee and reduce heat and simmer for 30 minutes.
  8. Now add your fresh basil and thyme to the pot.

    Fresh basil

  9. 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.
  10. If you tolerate dairy, you could garnish this with some freshly shaved Parmesan cheese or a splash of whole cream.

    Grown-up soup



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