Servings: 6 cups
Ingredients
- 2 cups bone broth
- 1 24 oz can of organic diced tomatoes
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp avocado or coconut oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp rosemary cashew cheese sub vegan mayo
- 2 tsp honey
- Pink rock or grey sea salt to taste
Optional:
- 1 tbsp ghee
Instructions
- Set medium sized soup pot to medium heat, add avocado oil and sautee onions/garlic for about 3-4 minutes or until translucent.
- Add the diced tomatoes, tomato paste, and herbs to the pot.
- Bring to a boil and then reduce heat to low. Simmer for 30 minutes.
- Add soup mixture to the blender with cashew cheese, honey, salt, and ghee (if using). Blend on high until well combined.
- Pour into bowls and serve immediately.