Nothing can quite compare to this robust, roasted tomato-basil concoction, with spicy notes of cayenne and garlic that linger with warmth. The secret lies with the soup’s bone broth base, a nourishing addition to an already flavorful meal.
Roasted Tomato Basil Soup:
- 10-12 organic plum tomatoes, cut in half
- 5 organic carrots, cut in half
- 2 organic onions, cut in quarters
- Lucini extra virgin olive oil (100% pure italian olives with no canola or vegetable additives)
- Pink Himalayan or Celtic sea salt, to taste
- Freshly cracked pepper, to taste
- 6 garlic cloves, minced
- 1 (28 ounce) can of Muir Glen organic plum tomatoes
- 4 cups organic fresh basil, chopped
- 1 teaspoon organic dried thyme
- 1/8-1/4 teaspoon cayenne pepper
- 4 cups Engine 2 Plant Strong vegetable stock, Kettle & Fire bone broth, or homemade stock recipe
Preheat the oven to 400 degrees F.
Toss the cut tomatoes, carrots, and onions in olive oil, salt, and pepper and spread evenly across two baking sheets. Roast for 40 minutes.
In a stockpot over medium heat, warm a tablespoon of olive oil. Add the garlic and saute until fragrant, no more than one to two minutes. Add the canned tomatoes, roasted vegetables, basil, thyme, cayenne pepper and bone broth. Bring the soup to a boil, then reduce to a simmer for 45 minutes.
Use an immersion blender or nutrient extractor to puree the soup. Season with additional salt and pepper, as necessary.