Roasted Tomato soup

You say tomato, I say tomatto

It may still be August, but Fall is creeping up, and I couldn't help but crave a warm, creamy bowl of roasted tomato soup. This soup gives me alllll the feel's: comforting, creamy goodness made with coconut cream and bone broth. Do yourself a favour and make it already. I usually make a triple batch, and freeze in 2 cup mason jars, for quick and easy lunches and dinner's.

ROASTED TOMATO SOUP

Prep time: 10 minutes Cook time: 45 minutes yield: 4 servings

ingredients

• 13 roma tomatos

• 1 cup free range organic bone broth *best if homemade

• 1/2 cup coconut cream (the solid part from a can)

• 1 white onion

• 1 head of garlic

• 12 fresh basil leaves or more to taste

• olive oil

method

1. Turn oven on broil, and place 8 whole Roma tomato's on a baking sheet. Place in oven and turn every few minutes when skin is black and bubbling. When tomatoes are done, the skin will be split and they will be blackened, take out of the oven and leave them to cool.

2. Set oven to 300, chop the onion and remaining 5 tomatoes, roughly and remove the peal from cloves of garlic. Place all together on a baking sheet and drizzle olive oil. Toss to coat and place in the oven until caramelized (20-30 minutes).

3. in the mean time, remove skins from blackened tomatoes, chop in 4 and add to soup pot

4. Once tomatoes and garlic are caramelized, add to a soup pot, with coconut cream and bone broth and simmer for 15 minutes.

5. Blend and add basil. Enjoy.

Print this Recipe