Tomato soup is a hearty and warming soup but this recipe takes it to a whole other level when you first roast the cherry tomatoes in an herby and garlicky mixture and then turn them into the tastiest tomato soup you have ever tasted.

Servings: 2
Prep Time: 10 minutes
Cook Time: 50 minutes

Ingredients

3 cups of cherry tomatoes
1 shallot, diced
1 head of garlic, top sliced off to expose cloves
3 tablespoons Olive Oil (use code TRAILTOHEALTH for 10% off)
1 teaspoon Sea Salt
3 tablespoons fresh oregano, de-stemmed and chopped
3 tablespoons fresh basil, de-stemmed and chopped
3 cups Chicken Bone Broth (use code TRAILTOHEALTH for $10 off)
Additional fresh basil for topping

Directions

1. 1. Preheat your oven to 400F

2. In a rectangular 9x13 baking dish, place the cherry tomatoes, shallots, garlic, oregano, basil, sea salt.

3. Drizzle the olive oil all over it and toss to combine.

4. Bake for 35-40minutes until the tomatoes burst.

5. Remove from the oven and squeeze the garlic out of the head and stir into the tomatoes. Let the tomatoes cool for about 10 minutes.

6. Meanwhile, in a pot over medium heat, start to warm the chicken bone broth.

7. Place the roasted tomatoes in a food processor and puree. Alternatively, you can use a high speed blender or immersion blender.

8. Add the tomato mixture to the chicken broth and stir. Let it simmer for 10 minutes stirring every few minutes.

9. After 10 minutes, remove from heat and let it cool for 2-4 minutes before adding in cream or coconut milk. Whisk in the cream or use your immersion blender again to fully combine.

10. Serve in bowls and top with additional fresh basil and oregano. Serve with grain free garlic bread like Against All Grain Baguette.