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At a glance: Bone Broth Tomato Soup — Slow Rendered, Butter Finished: serves 4, cooked in butter, with no seed oils.
New to making broth? Read our complete bone broth guide: bones, simmer times, troubleshooting and storage.
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 richer, more flavourful, and completely seed oil free.
Bone Broth vs Stock vs Water
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Check price on AmazonThe 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
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