5. Italian Tomato and Basil Soup
The “old-school” classic tomato and basil soup. Everyone is familiar with this is a recipe, but very few people know how to prepare it correctly. For a bowl of soup that’s full of flavor, use fresh ingredients if you have the option. Follow our recipe for the best soup you’ll ever eat. Serve with toasted garlic bread and a smile.
INGREDIENTS
2-cups beef bone broth.
2-1/2-lbs. whole plum or Roma tomatoes, preferably ripe or over-ripe.
1-Tablespoon tomato puree.
1-cup heavy cream, unpasteurized.
1-½-Tablespoons extra-virgin olive oil
1-large yellow onion chopped
2-cloves garlic, minced
½-Teaspoon organic, unfiltered apple cider vinegar.
Cracked black pepper and crushed Himalayan pink salt.
Chopped basil for garnish.
METHOD
Preheat the oven to 400°F. Cut the tomatoes in half and place face-down on a non-stick baking tray. Season with salt and pepper and drizzle with olive oil. Cook in the oven for 35-minutes until wilted and charred.
In a large crockpot, add olive oil over medium heat. Sautee the onions until translucent and add the garlic, cooking till it browns.
Transfer the roasted tomatoes straight from the oven to the crockpot and add the broth. Bring to the boil and then reduce heat to simmer for 30-minutes. Remove from the heat and add the apple cider vinegar and cream before blending everything with an immersion blender until smooth. Ladle into soup bowls, garnish with fresh chopped basil, and serve hot with toasted garlic bread.