The past few weeks, my garden has been overflowing with tomatoes — every color and shape you can imagine! I grew six different varieties this year and am loving the variety of flavors they bring to the table.

Normally, I can the extra tomatoes to make sauce for pizza or pasta throughout the year. But when the weather turns chilly — especially on a rainy evening — I start craving the cozy comfort of hot tomato soup paired with a grilled cheese sandwich on sourdough.

This isn't your average tomato soup. I like to boost the nutrition and flavor with a few nourishing additions: bone broth, roasted garlic, and full-fat heavy cream.

Why These Ingredients?

Bone Broth

Not to be confused with regular stock or broth, bone broth is made by simmering animal bones and connective tissue, which releases collagen, minerals, and amino acids. It adds a rich depth of flavor and brings serious nutritional benefits—especially for gut, joint, and skin health. It’s a bit pricier, but worth the investment if you’re looking for more than just flavor.

Roasted Garlic

Garlic is a powerhouse ingredient. It supports the immune system and offers anti-inflammatory benefits—perfect for balancing out the acidity of tomatoes. I highly recommend using organic garlic, as conventional garlic is often treated with chemicals. If possible, buy from a local farmers market for the best quality and flavor.

Full-Fat Heavy Cream

Healthy fats are essential! They help with satiety (that satisfying full feeling) and give this soup a silky, luxurious texture. I use raw cream from a local dairy farm, but store-bought works fine too. Just skip the low-fat versions—this soup is all about richness and comfort.

🍅 How to Make It:

Note: as far as veggies, I used what I had available in my pantry and garden: a mix of tomatoes, white and red onions, bell pepper, and one whole bulb of garlic.  Feel free to adjust the veggies based on what you have—just make sure tomatoes remain the star of the dish! You can add or skip ingredients like peppers or onions depending on your taste.

Ingredients (amounts can vary based on your harvest):

• Fresh tomatoes (beefsteak, cherry, or any mix)
• White and red onions
• Bell peppers
• 1 bulb of garlic
• Olive oil
• Italian seasoning
• Salt & pepper
• 2–3 cups bone broth (chicken or beef)
• 1–2 tbsp cornstarch or flour (for thickening)
• Heavy cream (for serving)
• Fresh or dried basil (for serving)
  
  

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Wash and prep your vegetables.

3. Chop your veggies and spread them evenly on a baking tray.

4. Prepare the garlic:
Cut the bulb in half crosswise and place it cut side up on the tray, nestled among the veggies. Drizzle everything with olive oil, sprinkle with Italian seasoning, and season with salt and pepper.

5. Roast for 45 minutes.

6. Transfer to a large pot.
Carefully squeeze the roasted garlic cloves out of their skins into the pot (watch your fingers—it's hot!). Discard the skins.

7. Blend until smooth using an immersion blender.
Tip: If you don’t have one, let the mixture cool slightly and use a blender in batches. Don’t fill the blender too full to avoid spills.

8. Return to stovetop on medium heat.
Stir in 2–3 cups of bone broth, depending on how thick you want your soup.

9. Thicken (optional):
Mix 1–2 tablespoons of cornstarch or flour with a bit of broth to make a slurry. Stir it into the soup and let it come to a gentle boil until it thickens.

10. Serve hot.
 Ladle into bowls and drizzle with heavy cream and some fresh or dried basil. Serve with a grilled cheese sandwich on sourdough (grab my sourdough recipe here!).

Storing Leftovers

If you have leftovers, let the soup cool and transfer to mason jars or airtight containers. Freeze for a quick and nutritious dinner later in the season.

 

Your Turn!

Are you a fan of soup season like I am? If you try this recipe, I’d love to hear how it turned out — or if you added your own twist! Drop a comment below and let’s swap ideas.