This is about as nostalgic as it gets for us Midwesterners. Unlike the canned stuff that was popular when we were kids, this soup has a gut-healthy base to support your immune system and is made with clean ingredients.


  • 1 yellow onion sliced into wedges

  • 6 whole cloves garlic, skin on

  • 3 tbs olive oil, divided

  • 2 lbs tomatoes (about 6 medium) sliced into wedges

  • 2 bell peppers cored & sliced into 4-6 segments

  • pink salt & black pepper

  • 1 can diced tomatoes (I prefer no salt added)

  • 1 tbs dried basil

  • 4 cups unsalted bone broth

  • 1 can full fat unsweetened coconut milk

  • 1 tbs coconut sugar


PREHEAT oven to 400

TOSS onion, garlic, tomatoes & peppers in 2 tbs olive oil

SPRINKLE with salt/pepper

SPREAD evenly on a baking sheet

ROAST for 40 min

HEAT 1 tbs olive oil in a large pot or dutch oven over a medium flame

POUR canned tomatoes into pot, heating for a few minutes to cook off canned flavor

REMOVE garlic skins & add cloves to tomatoes along with roasted veggies

STIR in bone broth + coconut milk

ADD basil, coconut sugar & blend with an immersion blender or allow to cool slightly & ladle soup into blender in batches

SIMMER for 15 min, allowing all flavors to come together

SEASON with salt + pepper to taste

SERVE with Simple Mills Almond Flour Cheddar Crackers, sourdough croutons or alongside grilled cheese made on gf bread made with raw grassfed cheddar

Xo, Kristen