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.
- Prep Time: 20 Minutes
- Cook Time: 90 Minutes
- Category: Soups
- Cuisine: Italian