Granny Pat's Tomato Soup
Fresh tomato used in this recipe make it a hit in the summer. Whole 30 compliant as well!
Ingredients
- 11 romas cut in half
- 3-6 cloves garlic
- 2 carrots peeled and chopped
- 4 stalks celery chopped
- 1/2 yellow onion chopped
- 3 cups homemade chicken broth or vegetable broth see note
- 1 tbsp italian herbs dried
- salt and pepper to taste
- olive oil
- 1 tbsp ghee
- fresh basil garnish
- 1 tbsp balsamic vinegar
Instructions
- Preheat oven to 400. Lightly oil a Dutch oven or roasting pan.
- Throw all vegetables in your dutch oven - toss them with oil, a couple pinches of sea salt, and Italian seasoning . If using a roasting pan, oil and season your veggies. Then place them on pan with tomato's cut side up.
- Cook 40 minutes after about 20 mins check on them and stir the veggies around a bit. (see note)
- Transfer Dutch oven to stove top deglaze pan with 1/4 cup chicken broth. If using roasting pan transfer veggies to a large pot. Add the rest of your broth.
- Simmer 5 mins.
- Transfer to blender....blend that yummy goodness!
- Once blended to desired consistency stir in ghee and balsamic. Garnish with fresh basil, serve, and enjoy!
Notes
Preferably use Chicken Broth made at home for deeper flavor, if you have to use store bought make sure its no salt or low sodium!
Don't touch the tomatoes (if using roasting pan). Watch your smaller cut veggies - we want some darkening to happen but no burning.