Friday, 28 December 2012

Bone Broth Tomato Soup

Sometimes I just want simple and filling--and in the wintertime, warm comfort food.

Sometimes that comfort comes in the form of a hot bowl of soup.  As much as I love a warm mug of homemade bone broth, sometimes a bit of flavour variety is needed.  Sure, sometimes boiling broth with a scrambed egg dropped in with chopped green onions (egg drop soup) is divine, but is that all there is to life? I say no.  Eating should be an adventure.

This idea came from 2 places--first, a simple tomato soup from Canadian Living Magazine here, which I paleo-ified up and served to my family to great reviews, and this recipe by my low-carb-loving friend Danny at Primal North.  This soup is waaay better tasting than that canned stuff so many of us grew up on.  And it uses bone broth, so it's good for the guts, too.  Win, win.  And it's super-fast and easy.  What more can I say?!  So here goes.

Serves 1 very hearty bowlful.


  • 1 c homemade bone broth, preferably poultry
  • 1/2 c tomato sauce (look for no-sugar-added brands)
  • 2 Tbs finely chopped leeks (or onion, or shallots)
  • butter, for frying leeks
  • 1 clove garlic
  • 1/2 tsp italian seasoning
  • 1/4 c full-fat whipping cream (or coconut milk if you don't mind a bit of coconut flavour)
  • sour cream/yogurt/bacon for garnish, optional

Saute leeks in butter until softened.  Add garlic and saute 1 minute more.  Add italian seasoning, bone broth and tomato sauce, simmer for 5 minutes.  Remove from heat, add whipping cream, stir.

Add garnishes, if using.  

*I tend to freeze my bone broth in ice cube trays, and in 1-cup servings (that I freeze, remove from their containers, then stack them in a freezer bag to store).  This made preparing this recipe especially fast and easy.  How do you store your bone broths?

See the white chunks?  My yogurt garnish sank to the bottom of the bowl ;( 

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