It has been a little chilly in Los Angeles (and by a little chilly, I mean mid-60s) so I am embracing these cool(er) days as much as I can! We have had the most mild Winter, which I am incredibly grateful for, but it also makes me latch on to every day its below 70 and deem it worthy of a, “Winter” meal. There is nothing more soul warming than homemade roasted tomato basil soup!
There is a super-secret (not really a secret at all) ingredient in my tomato soup – beef bone broth! Bone broth in tomato soup? A thousand times yes! I did that 7-day bone broth cleanse a couple of weeks ago and came up with this incredible roasted tomato basil soup recipe using the Osso Good beef bone broth. And wowzers, is it delicious! I was so blown away by how it turned out, I had to share the love with you guys. The additional flavor boost from the bone broth is a GAME CHANGER! Plus, it wins all of the nutritional awards thanks to the added collagen, minerals, and vital amino acids. Lesson on how to take an already incredibly healthy recipe and make it healthier – add bone broth!
I’ve made tomato soup recipes in the past that literally tell me to open a can of tomatoes, add some seasoning, and call it a day. While there is definitely a place for those versions, this recipe requires you to roast those fresh beautiful red babies! It might be a tad more work to use fresh tomatoes, but trust me, you’re going to notice a difference in the flavor!
Once the tomatoes are done roasting, they are added to a high powered blender or food processor with caramelized onions, and fresh basil. I’m telling you…the flavor of this soup is UN-REAL. Once you’ve got the smoothest creamiest tomato soup, the bone broth is added at the end to thin it out and give it the perfect not too thick, not too runny consistency.
You can totally use vegetable broth if you want to keep this recipe vegan. But, if you aren’t opposed to using animal broth, I highly recommend picking up some high-quality bone broth and adding it to your recipe. I have been swapping out regular broth or stock for bone broth in all of my recipes, which is an easy way to add it to every day cooking. Plus, who doesn’t love an extra little boost of nutrient goodness?
Serve this roasted tomato basil soup with a crusty sourdough grilled cheese for the ultimate winter meal!Print
A hearty roasted tomato soup with an added nutritional and flavor boost from high-quality beef bone broth.
2 ½ lbs roma tomatoes, cut in half
6 garlic cloves
¼ cup olive or avocado oil
3 cups sliced yellow onions, about 1 ½ – 2 whole onions
2 cups Osso Good Beef Bone Broth, or broth of choice*
½ cup basil leaves
¼ tsp dried oregano
salt and pepper to taste
Preheat your oven to 400 degrees and line a large baking sheet with parchment or aluminum foil. Arrange halved tomatoes cut side up on the pan, along with the garlic cloves. Drizzle with oil, and generously season with salt and pepper. Roast for 35-40 minutes.
Meanwhile, add 1 Tbsp of oil to a large skillet over medium heat. Add the onions and cook, stirring occasionally. Monitor the onions and stir occasionally until they have turned golden in color. Be careful and watch not to burn them. Caramelizing onions usually takes between 20 and 25 minutes.
When the tomatoes/garlic are done, allow to cool in the pan for 15 minutes before transferring to a high-powered blender (or food processor). Blend until smooth and creamy. Add the basil leaves and onions and continue blending until completely smooth.
Transfer soup back to the pot and stir in the bone broth, and oregano. Add additional salt and pepper to taste and stir over medium heat until heated through and well blended.
You can easily swap out the beef bone broth for veggie broth to keep this recipe vegan, but a huge flavor and nutritional component of this soup is the addition of high-quality bone broth.