Creamy Roasted Tomato Soup & Sourdough Grilled Cheese
Cozy up with a bowl of this warm and creamy roasted tomato soup tonight! Made with 100% fresh and natural ingredients, this soup is hydrating and full of nutrients. With chicken bone broth as the base, this soup is high in protein, boosts digestion, and prevents inflammation in the body.
Raw cream is full of healthy fats, naturally rich in vitamins and minerals, and is much easier to digest. Although raw cream is the best option, you can use a light or heavy cream if you can’t find raw cream near you – it will be just as tasty!
I love to serve this soup with sourdough grilled cheese! I use sourdough bread, raw cheddar or havarti, and grass-fed herb butter to create that perfect, cheesy, and crunchy component to the creamy soup. You can also serve this soup with sourdough crackers, or add any kind of veggies to the soup itself.
Creamy Roasted Tomato Soup
Ingredients:
8-10 Medium-large local tomatoes
1 Large onion
2 ½ Cups of chicken bone broth
1 Cup of raw cream
Extra virgin olive oil
Sea salt (I love using this Celtic Sea Salt for its high mineral content)
Black pepper
Fresh parsley for garnish
Directions:
Preheat the oven to 425 degrees Fahrenheit.
Chop tomatoes and onion into big pieces, add to a cookie sheet lined with foil or parchment paper. Drizzle with extra virgin olive oil and add a dash of sea salt. Mix together using your hands.
Roast in the oven for 30-35 minutes, until onions are golden brown and the tomatoes have blistered. While the tomatoes and onions roast, heat up your chicken bone broth in a large pot on low heat.
Using a blender, add the roasted tomatoes and onions, and add a splash of the hot bone broth. Blend together until completley smooth and combined.
Add the blended tomatoes and onions to the bone broth, another pinch of sea salt, a pinch of black pepper, and raw cream. Stir until combined, then simmer on low for 10 minutes.
Serve with a garnish of fresh parsley, and a drizzle of extra virign olive oil.