Tomato soup made with bone broth instead of water or vegetable stock is a different dish entirely. The gelatin in the broth gives the soup a body and richness that water-based versions cannot achieve, and the collagen compounds from slow-cooked bones contribute a depth of flavour that amplifies rather than masks the tomatoes. Finish with butter rather than cream and you have a soup that is more nutritious, more flavourful, and completely seed oil free.
Bone Broth vs Stock vs Water
The difference between bone broth and stock is time and collagen content. Stock is made from bones simmered for 3-6 hours, producing a lightly flavoured liquid that gels weakly when chilled. Bone broth simmers for 12-24 hours, extracting significantly more gelatin from the cartilage and connective tissue, and producing a liquid that sets firmly to a gel when cold. In this tomato soup, that gelatin gives each spoonful a silkiness that stock and water cannot provide.
Choosing Tomatoes
Fresh tomatoes roasted before blending produce the deepest flavour — the roasting concentrates the sugars and adds smokiness. Canned San Marzano tomatoes are the reliable alternative — consistent, sweet, and low in water content. Avoid generic canned tomatoes in brine, which tend to be watery and acidic. The quality of the tomato is the foundation of the dish; everything else supports it.
Serves 4 · Prep 10 min · Cook 40 min
Ingredients
- 1kg fresh tomatoes halved, or 2x400g canned San Marzano tomatoes
- 2 tbsp butter
- 1 onion, roughly chopped
- 4 garlic cloves, crushed
- 600ml beef or chicken bone broth
- 1 tsp sugar (to balance acidity)
- Fresh basil
- Salt and black pepper
- 2 tbsp cold butter to finish
Method
- If using fresh tomatoes: roast at 200°C with a drizzle of olive oil for 25 minutes until caramelised and slightly collapsed.
- Melt butter in a heavy pot over medium heat. Cook onion slowly for 10 minutes until soft and translucent. Add garlic and cook 2 more minutes.
- Add tomatoes (fresh roasted or canned), bone broth, and sugar. Bring to a simmer and cook 20 minutes.
- Blend until very smooth using a stick blender or high-speed blender. Pass through a fine sieve for a restaurant-smooth texture if desired.
- Return to the pot, taste for seasoning. Add salt, pepper, and more sugar if needed.
- Finish by whisking in cold butter pieces off the heat. This adds gloss and richness without cream.
- Serve with a drizzle of olive oil and fresh basil.
The Butter Finish
The French technique of mounting butter — whisking cold butter cubes into a hot sauce off the heat — transforms a tomato soup from good to exceptional. The cold butter emulsifies into the hot soup, creating a glossy, silky texture and a richness that cream approaches but does not match. Use this technique on any tomato-based sauce or soup. The butter must go in off the heat or it will split rather than emulsify.
Making Your Own Bone Broth
Beef bone broth: roast 1.5kg of beef bones at 220°C for 30 minutes until browned. Transfer to a large pot with 2 onions, 3 carrots, celery, bay leaves, peppercorns, and cold water to cover. Simmer on the lowest heat for 18-24 hours. Strain, cool, skim the fat. Store in the fridge for up to a week or freeze in portions.
Can I use chicken bone broth?
Yes — chicken bone broth produces a lighter, slightly sweeter soup than beef. Both work well. Chicken is the more traditional pairing with tomato; beef adds more depth.
How do I store and reheat?
Tomato soup keeps refrigerated for 4 days. It freezes well for 3 months. Reheat gently — high heat can cause the butter emulsion to split. Bring to a simmer and whisk if it separates.
Why add sugar?
Tomatoes vary significantly in acidity depending on variety and season. A small amount of sugar balances the acid without making the soup taste sweet. Taste before adding and use only as much as needed.
Related guides: Vegetable Oil Substitute Guide · Butter Braised Short Ribs
Follow Savannah: @theefoodiekitchen · Facebook · All Links
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
View All 23 Books on Amazon →