This tomato soup recipe is rich and creamy, thanks to roasting tomatoes and onion in bacon grease and blending with bone broth and coconut crème. We love it’s bold flavors heightened by smoked paprika and brightened with some fresh basil.
Prep Time: 5 minutes
Cooking Time: 45 minutes
1 tablespoon of bacon grease
1 yellow onion, peeled and chopped
2 cups cherry tomatoes
1 clove garlic, peeled and sliced
2 teaspoons sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
¼ cup of coconut crème
¼ cup of chicken bone broth
2 teaspoons pine nuts
½ teaspoon dried red pepper flakes
Fresh basil leaves
Preheat your oven to 350 degrees Fahrenheit and add bacon grease, onion, cherry tomatoes, garlic, sea salt, black pepper and smoked paprika to a cast-iron skillet.
Roast in the oven for 45 minutes, tossing once or twice.
Remove from the heat and transfer to a blender.
Add chicken bone broth and coconut crème and blend on high until everything is creamy and well-combined.
Serve with pine nuts, dried red pepper flakes, additional black pepper and fresh basil leaves, storing any leftovers in a glass container in the fridge for 3-5 days.
Net Carbs: 10