Rachel Collier’s Roasted Tomato Soup
Instructions
- Toss cherry tomatoes, roughly chopped yellow onion, quartered shallots, a little red bell pepper, and garlic in some olive oil. Season with salt and freshly cracked black pepper. Roast in the oven at 325°F for a solid 40 minutes (turn occasionally if needed to prevent burning). Once ready, combine in a blender with Classic Chicken Bone Broth and fresh basil and blend until smooth, adding more broth until desired consistency is reached.
- Big bonus for a garnish drizzle of balsamic reduction and mozzarella balls!
Notes
Link to Rachel’s Instagram post about tomato soup: https://www.instagram.com/p/CTs2OqirURd/?igsh=MXdzbXRscThpdHdlYw==
Check out the original recipe here: https://www.yummymummykitchen.com/2017/08/how-to-make-tomato-soup-with-fresh-tomatoes.html
Rachel’s favorite recipe for any Brothecary Blend and/or Fire Roasted Tomato and Shiitake Beef Broth is here: https://www.cookingclassy.com/quinoa-chili/
Try substituting bone broth for the veggie broth, and use Rachel’s broth in place of water to cook the quinoa!
