Gut Healthy Roasted Tomato Soup Recipe!

It’s getting so cold here in New York and I’ve been making all the cozy soup recipes. I also have been saving up bones from roasted chicken, lamb and other recipes so that I could make homemade bone broth. I made my roasted tomato soup with homemade bone broth, but you can easily use any store bought bone broth for the most protein and nutrients in your tomato soup.

Roasted Tomato Soup Ingredients:

1 tablespoon olive oil or avocado oil
1 yellow onion, quartered
1 bulb of garlic, top cut off to expose garlic
6 whole vine tomatoes, halved
1 pint cherry tomatoes
1 red pepper, cut in half
1 teaspoon pink sea salt
½ teaspoon black pepper
2-3 cups bone broth
Homemade cashew cream or heavy cream (just blend 1 cup soaked raw cashews with 1/2 cup of water till creamy in your blender then pour into your soup)

Roasted Tomato Soup Directions:
1. Line a pan with parchment paper and heat oven to 400 degrees Fahrenheit.
2. Add halved tomatoes, cherry tomatoes, onion, pepper, and garlic to your pan. Drizzle with olive oil. Sprinkle salt and fresh cracked black pepper.
3. Roast in your oven 45 minutes to one hour until vegetables are softened and starting to brown.
4. Dump the vegetables into a pot and top with 2-3 cups of bone broth. More broth if you like a thick tomato soup and less broth if you like a thin tomato soup.
5. Use an immersion blender to purée the bone broth into your tomato soup.
6. Add cream if using then pour into a bowl and enjoy! This roasted tomato soup keeps in the fridge up to 5 days.

For the homemade bone broth I made in my instant pot:
1. Full your instant pot to the max fill line with leftover bones. I used frozen bones that I saved up after cooking over the last couple months.
2. Add 1 tablespoon apple cider vinegar to help pull nutrients from the bones into the water.
3. Add a couple diced onions carrots and celery for flavor, optional.
4. Cover the bones completely with water.
5. Pressure cook on high for 3-5 hours, and allow pressure to naturally release.
6. Strain through a fine mesh strainer and discard the bones.
7. Use or drink with some added sea salt!

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New recipes every week! Subscribe & turn on notifications to never miss a new post! Please leave me a comment and let me know how it came out for you I love to hear your thoughts! ~Rosemary

[DietitianRosemary]

Click video description for full recipe ❤