This isn’t your average tomato soup. Roasted veggies, fresh basil, and a splash of bone broth create a rich, savory base, finished with cream and Trace Mineral Drops for a nourishing twist. Comforting, healthy, and full of flavor in every spoonful.
Ingredients
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Vegetables: 3 lbs tomatoes, 1 yellow onion, 1 red pepper, 1 head of garlic
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Liquids: 16 oz beef bone broth (for added protein), ½ pint heavy cream, olive oil
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Seasoning: 2 handfuls fresh basil, 3-4 tbsp Italian seasoning, salt to taste
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Finish: 5-10 Trace Mineral Drops
Instructions
1. Roast the Vegetables:
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Preheat oven to 400°F.
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Halve the tomatoes, roughly chop the onion and red pepper, and place on a baking sheet.
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Slice the top off the head of garlic and place it on the sheet.
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Drizzle everything with olive oil and a little salt.
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Sprinkle with 3-4 tbsp Italian seasoning.
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Roast for 50-60 minutes.
2. Blend the Base:
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Scoop the roasted vegetables into a blender.
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Squeeze the soft garlic cloves out of their skin and add them. Discard the skin.
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Add all 16 oz of the bone broth.
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Add both handfuls of fresh basil.
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Blend until smooth. (Use caution when blending hot liquids.)
3. Simmer and Finish:
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Pour the blended base into a large pot.
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Bring to a simmer, then cook for 15-20 minutes.
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Remove the pot from the heat.
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Stir in the heavy cream.
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Add salt to taste.
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Stir in the Trace Mineral Drops just before serving.
