• 5 large tomatoes, sliced in half and deseeded
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 10 basil leaves
  • 1 cup organic spaghetti sauce
  • 3 cups chicken broth
  • 1 cup heavy cram (grass-fed, raw)


  1. Preheat your oven to 400. Roast the tomatoes for about 12 minutes.
  2. While the tomatoes are roasting, saute the onions in butter until soft.
  3. Add the garlic and give it a stir.
  4. Add the tomato, onion/garlic, 10 basil leaves and a little bit of broth to a blender. Blend until smooth.
  5. Add all ingredients to a pot and let it get a lil’ hot. Serve! In cool soup bowls.

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