Ingredients:
- 1.5 lbs Roma tomatoes, halved and seeded
- 1 yellow onion, cut into eighths
- 4 cloves garlic, smashed
- 2 Tbsp police oil
- 4-6 sprigs fresh thyme
- 2 bay leaves
- 16 oz Freak Flag Organics, Chicken Tortilla Bone Broth
Directions:
1. Preheat oven to 300 degrees F. Line a sheet pan with parchment paper.
2. Place seeded tomatoes, cut onions, smashed garlic, and thyme sprigs on the parchment lined sheet on. Drizzle with olive oil. Place in oven for 2 hours. Remove from oven.
3. When tomatoes are cool to the touch, removed the skins and place the flesh and sheet pan contents into a stockpot. Add the bone broth and bay leaves.
4. Bring the contents to a boil on the stove. Reduce heat, cover and simmer for 30 minutes. Remove thyme stems and bay leaves.
5. With an immersion blender, purée tomato soup until smooth.
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