In a large saucepan, melt the coconut oil over medium heat.
Add the diced onion and saute until the onion is soft.
Add the garlic and saute slightly, do not let the garlic brown!
Stir in the chicken broth, tomatoes, bay leaf, salt & pepper
Cover, reduce heat to low and let cook at least 1 hour to allow the flavors to combine.
Remove the bay leaf, and use an immersion blender to puree the soup, or transfer to a blender to puree.
Serve hot and enjoy!
Video
Notes
HOW TO MAKE ROASTED TOMATO SOUP WITH BONE BROTH (as seen on youtube):Roasted Tomato Soup Ingredients:2 tablespoons olive oil1 yellow onion, quartered½ cup garlic cloves6 whole vine tomatoes, halved½ tablespoon sea salt1 teaspoon fresh black pepper2-3 cups bone brothHomemade cashew cream (just blend 1 cup soaked raw cashews with ½ 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, onion, 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 tomatoes 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.