Roasted Tomato Soup

Okay I wrote out a big long ramble intro, but I know you're just here for the recipe, so I'll get right to it. But first, join me in shaking my fist at the person who thought it was a good idea to add wheat, sugar, and dairy to most canned tomato soups. WHYYYYY.

I've been playing with this recipe for the better part of a year and I think I finally got it. 

If you're avoiding sugars, this soup meets both the WHOLE30 and 21DSD parameters (and is thusly paleo, primal, etc.) It's also just real tasty and equally simple to make. So high-five on that. 



  • 1 large sweet onion, diced

  • 2 TBLS olive oil

  • 2 cloves garlic, minced

  • 26oz can Fire Roasted Diced Tomatoes

  • 3oz organic tomato paste

  • 4-6 cups bone broth

  • 1 TBLS dried basil

  • 1 bay leaf

  • 2 tsps salt

  • 6 fresh basil leaves


Add olive oil to a large heavy bottomed pot and heat over medium. When oil is shimmering, add diced sweet onion and stir to coat with oil.

Add a pinch of salt and saute over medium until onion softens and begins to caramelize (about 10minutes).

Add minced garlic to the pan and saute a few minutes longer until fragrant.
Add diced tomatoes, tomato paste, 4 cups of bone broth, salt bay leaf and basil, and bring to a boil. 

Reduce heat and let simmer for 45 minutes. 

Remove bay leaf.  Then, using a high-speed blender or immersion blender, puree the soup until smooth. 

Adjust the thickness by adding additional bone broth, if desired. If soup is too thin, allow to simmer uncovered for another 30 minutes. 

Taste for salt and pepper, and top with fresh basil.