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- 2 pounds of tomatoes, halved (I used a mix of Romas, Beefsteak, & Yellow Pear varieties from my garden)
- 4 carrots, peeled and quartered
- 1/2 head of cauliflower, broken into florets
- 1 large Vidalia onion (or preferred onion)
- 4-5 cloves of garlic
- avocado oil (or preferred oil), for drizzling
- sea salt and ground pepper, to taste
- 2 tablespoons ghee or organic butter
- 2 stalk of celery, chopped
- 4 cups chicken or veggie broth
- 8-10 basil leaves
- 1 teaspoon salt (or more if desired)
- 1/4 teaspoon ground celery seed
- 1 tablespoon cooking Sherry
- Optional garnishes: crumbled bacon and additional basil
View Full Recipe at Cavegirl Cuisine
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