Nothing can quite compare to this robust, roasted tomato-basil concoction, with a warming bone-broth base and savory spices that enhance the soup’s summer sweetness with every spoonful.
While bone broth isn’t a rich-source of calcium, it offers collagen and minerals that are just as important for maintaining joint and bone health. Bone broth is my nourishing base-of-choice in this recipe because it’s easy to digest, helps to heal an inflamed gut, and has immune-boosting properties.
Look for brands such as Kettle & Fire Bone Broth which use only organic ingredients (no emulsifiers or “natural” flavors), and include apple cider vinegar (which can help to draw out bone gelatin during the cooking process), enhancing the broth’s overall benefits and richness.
Roasted Tomato Basil Soup:
- 24 fresh tomatoes, such as early girl tomatoes, cut in half
- 5 carrots, cut into thirds
- 2 onions, cut into quarters
- 4 garlic cloves
- 1 tablespoon avocado oil
- Pinch of sea salt
- Freshly cracked pepper
- 4 cups Kettle & Fire Chicken bone broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 cups loosely packed fresh basil, leaves only, stems discarded
- Oven: preheated to 400 degrees
- Parchment paper
- 2 Baking sheets
- Large stockpot
- Blender/Immersion blender
Preheat the oven to 400 degrees F.
Toss the cut tomatoes, carrots, onions and garlic cloves with one tablespoons avocado oil, a pinch of sea salt and cracked pepper. Spread the vegetables evenly across two parchment-lined baking sheets. Roast for 40 minutes.
On the stove, in a stockpot over medium heat, add the roasted vegetables, bone broth, dried thyme, dried rosemary and fresh basil. Bring the soup to a boil, then reduce to a simmer for 20 minutes.
Use an immersion blender or high-powered blender to puree the soup. Season with additional salt (~ 1/4 teaspoon) and freshly cracked pepper, if necessary.
Top with additional freshly chopped basil.