When spaghetti and meatballs meet bone broth tomato soup…it’s the best!
5 oz cherry tomatoes, rinsed and cut in halves
1 can diced tomatoes with their sauce
1 cup Bone Brewhouse Traditional broth
1 small onion, finely diced
2 garlic cloves, minced
2 tsp turmeric powder
1 tsp coconut oil
½ tsp sea salt
1 tsp dried basil
1 tbsp apple cider vinegar
Freshly ground black pepper
Heat the coconut oil in a sauce pan and fry the onion and garlic for one minute.
Add turmeric and cherry tomatoes, and cook until the tomatoes softens and leave their juices. Add the tomato can, bone broth, apple cider vinegar and basil, bring to boil, cover with a lid and let simmer for five minutes. Transfer into the blender and pulse to obtain a creamy liquid. Season with salt and pepper and serve with spaghetti and meatballs. Yay!