Go Back
+ servings
Quick and Easy Tomato Soup

Easy Classic Tomato Soup with Bone Broth

This easy classic tomato soup is super delicious and so good for you! The tomatoes are a rich source of vitamin C and antioxidant lycopene.
5 from 5 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, Side Dish, Soup
Cuisine American, Spanish
Servings 4 people
Calories 106 kcal

Equipment

  • Knife
  • cutting board
  • Immersion blender

Ingredients
  

  • 1 tablespoon coconut oil sub olive or avocado oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 cups chicken bone broth
  • 1 28oz can diced tomatoes
  • 1 bay leaf
  • 1 teaspoon pink sea salt
  • ½ teaspoon black pepper

Instructions
 

  • 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 oil
1 yellow onion, quartered
½ cup garlic cloves
6 whole vine tomatoes, halved
½ tablespoon sea salt
1 teaspoon fresh black pepper
2-3 cups bone broth
Homemade 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.

Nutrition

Serving: 1cupCalories: 106kcalCarbohydrates: 13gProtein: 5gFat: 10.7gSaturated Fat: 3gSodium: 775mgPotassium: 651mgFiber: 1gVitamin C: 2.4mgCalcium: 86mgIron: 1.65mg
Keyword soup, souprecipe, tomatorecipe, tomatosoup
Tried this recipe?Let us know how it was!