Cream of Fire Roasted Tomato Basil Soup

Posted by:

Cream of Fire Roasted Tomato Basil Soup
  • 3 lbs roma tomatoes, cut in half
  • ½ of ⅛ C MCT (For Phase II)
  • 1 T Celtic Sea Salt
  • 1 T Xylitol
  • 1½ tsp freshly ground pepper
  • 2 C chopped onions
  • 6 garlic cloves, minced
  • ¼ tsp crushed red pepper
  • 1 28 oz can of Fire Roasted Tomatoes
  • 4 C fresh basil leaves, packed
  • 1 tsp fresh thyme leaves
  • ¼ C greek yogurt
  • 1 qt organic, pure chicken bone broth
  1. Preheat over to 400 degrees.
  2. Toss the roma's, MCT, salt, pepper.
  3. Spread the tomatoes in 1 layer on a baking sheet with sides.
  4. Roast for 45 min.
  5. In a stock pot, medium heat, 1 tsp MCT, red peppers flakes, onion, garlic, saute for 10 min.
  6. Add remaining ingredients plus roasted tomatoes including liquid from baking sheet.
  7. Bring to a soft boil and simmer, uncovered 40 min.
  8. Add greek yogurt and immersion blend until smooth and creamy.


Comments are closed.

No part of this website or any of its contents may be reproduced, copied, modified or adapted, without the prior written consent of the author, unless otherwise indicated for stand-alone materials. You may share this website by providing a back-link or the URL of the content you wish to disseminate or you may quote extracts from the website with attribution to For any other mode of sharing, please contact the author directly. Commercial use and distribution of the contents of the website is not allowed without express and prior written consent of the author.