Discover the ultimate comfort food with this Cream of Bone Marrow Soup recipe—an ancient superfood that’s nutrient-dense and anti-inflammatory. Packed with collagen, healthy fats, and rich flavors, this traditional soup recipe nourishes your body while delighting your taste buds.
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Table of Contents
- Cream of Bone Marrow Soup Video
- Why You’ll Love This Recipe
- What is Bone Marrow?
- What Are the Health Benefits of Eating Bone Marrow?
- Cream of Bone Marrow Soup Recipe
- Cream of Bone Marrow Soup Ingredients
- Why You Should Simmer Bones in Acidulated Broth
- Tips for Making the Best Cream of Bone Marrow Soup
- How to Make Cream of Bone Marrow Soup
- Frequently Asked Questions
- Variations
- Cook’s Tips
- Storing and Reheating
- Get Marrow Bones and Bone-In Meats from Shirttail Creek Farm
- Looking For More Grass-Fed Meat Resources?
- The Modern Pioneer Cookbook
- Cream of Bone Marrow Soup Recipe
- Shop for items used in this blog post or video
Cream of Bone Marrow Soup Video
Be sure to watch the Cream of Bone Marrow Soup video and find out how to make the best soup you have ever had! This rich and delicious soup is exceptionally nutrient-dense. Plus, scroll down through this blog post to learn about all the beneficial nutrients in bone marrow, get detailed instructions, and access the printable recipe.
In my recipe video, I walk you through how to make this scrumptious bone marrow soup. I’ll show you the easy way to remove marrow from bones with a simple and clever trick to make this recipe effortless. You’ll love my tips for making this soup even more nutrient-rich when it comes time to serve it!
Our family loves simple yet nourishing recipes that are easy to prepare on weeknights during the cooler winter months here in the Texas Hill Country. These recipes include hearty soups, such as French Onion Soup and Old-Fashioned Sauerkraut Soup, made with healthy bone broths. If you want to add wholesome, good-for-you meals to your dinner table this season (or this year!), be sure to make this nutrient-rich Cream of Bone Marrow Soup!
Why You’ll Love This Recipe
- Rich and Creamy Delight: This soup is a comforting blend of silky bone marrow and savory flavors that will warm your soul with every spoonful.
- A Nutrient-Dense Powerhouse: Packed with collagen, healthy fats, and essential minerals, this Cream of Bone Marrow Soup is the perfect way to nourish your body while enjoying a delicious treat.
- Anti-Inflammatory Goodness: With its natural compounds that support joint health and reduce inflammation, this bone marrow soup is as healing as it is tasty.
- Rooted in Tradition: Inspired by ancestral cooking, this bone marrow recipe connects you to time-honored culinary practices that celebrate food as medicine.
What is Bone Marrow?
Bone marrow is a spongy tissue found within bones, and it’s rich in essential nutrients. Throughout history, various cultures have embraced bone marrow in their culinary traditions. From the traditionally prepared French delicacy of ‘pot-au-feu’ to the Vietnamese ‘phở,’ bone marrow has been cherished for its rich flavor and health benefits. This enduring appreciation underscores its importance across different societies and eras.
Historical Evidence Supports Consumption of Bone Marrow
Our ancestors recognized the value of bone marrow as a vital food source. Evidence from the Qesem Cave near Tel Aviv indicates that prehistoric humans wrapped animal bones in animal skins and stored them to consume the marrow later. This practice, dating back approximately 400,000 years, highlights the significance of bone marrow in early human diets.
The Popularity of Eating Bone Marrow Today
Today, bone marrow is experiencing a resurgence in popularity, not only in gourmet cuisine, in the form of roasted bone marrow but also among health enthusiasts. Its dense nutrient profile and potential health benefits make it a valuable addition to modern diets, bridging ancient culinary practices with contemporary nutritional science.
What Are the Health Benefits of Eating Bone Marrow?
Bone Marrow is exceptionally high in healthy fats, including monounsaturated fats, which support heart health. Additionally, it contains vitamins like B12, which are crucial for energy production and nerve function, and minerals such as iron and phosphorus, which contribute to overall well-being.
Bone Marrow is Rich in Collagen
The collagen present in bone marrow plays a significant role in promoting skin elasticity and joint health. Collagen is the most abundant protein in our bodies and plays an essential role in maintaining the integrity of our skin, cartilage, and bones. Consuming bone marrow can support the body’s natural collagen production, aiding in joint function and skin vitality.
Bone Marrow is Rich in Nutrient-Dense Saturated Fat
Bone Marrow is also rich in saturated fat. This type of fat is often misunderstood, but it’s an essential part of a balanced, nutrient-dense diet. Far from being harmful, saturated fat provides the body with a stable source of energy, supports the health of cell membranes, and plays a vital role in hormone production.
Traditional cultures revered bone marrow for its ability to nourish and sustain them, and modern research is beginning to recognize that naturally occurring saturated fats, like those found in bone marrow, can be part of a wholesome diet.
Bone Marrow Has Anti-Inflammatory Benefits
Incorporating bone marrow into your diet may also have anti-inflammatory benefits. It contains compounds like glycine and conjugated linoleic acid (CLA), which are known for their anti-inflammatory properties. These components can help reduce inflammation in the body, potentially lowering the risk of chronic diseases associated with inflammation.
Cream of Bone Marrow Soup Recipe
This Cream of Bone Marrow Soup is a velvety, nourishing dish that’s rich with flavor. Made with a classic mirepoix sautéed in ghee and slow-simmered beef broth, it incorporates roasted bone marrow for a luxurious touch. Topped with fresh herbs, this soup celebrates traditional cooking and nutrient-dense ingredients.
For centuries, people have cherished bone marrow as an ancient superfood, and this Cream of Bone Marrow Soup brings its timeless benefits to your table in the most delicious way. Slow-roasting marrow bones release their rich flavor and nutrient-dense goodness, while the classic mirepoix of onions, carrots, and celery creates an irresistible savory base. This recipe is part of my collection of traditional dishes that celebrate wholesome ingredients and simple techniques—perfect for cozy meals with loved ones. If you enjoy this soup, you’ll also like my Beef and Barley Soup or Traditional Chicken Bone Broth. Both recipes will warm and nourish your body.
Cream of Bone Marrow Soup is comfort food at its finest. Each spoonful is naturally creamy and packed with flavor, thanks to the puréed bone marrow that enriches the broth. Whether you serve it as a starter or pair it with a crusty loaf of sourdough bread for a light meal, it’s a dish that satisfies the soul. For more cozy inspiration, try my Traditional Beef Stew steeped in flavor and a perfect supper for a chilly night.
This soup is not just about comfort; it’s also about nourishment. As I shared earlier, bone marrow is a powerhouse of healthy fats, collagen, and nutrients that support joint health, skin elasticity, and overall vitality. Pairing it with homemade beef broth takes its nutritional value to the next level, making this recipe a beautiful blend of ancestral wisdom and modern-day wellness. If you’re new to cooking with bone marrow and may have been hesitant in the past to try it, start with this simple and rewarding recipe. I promise you’ll love the results!
Cream of Bone Marrow Soup Ingredients
Here’s a quick explanation of the ingredients for making this cream of bone marrow soup. You’ll find the exact measurements in the printable recipe.
- 2 pounds raw marrow bones: These marrow bones are the heart of our soup, infusing it with a rich flavor and nourishing goodness. (I used 1-inch cut bison marrow bones, but alternatively, you can use canoe-cut marrow bones, medium marrow bones, or long marrow bones.) You can also use beef, bison, lamb, venison, or elk marrow bones.
- 1 medium carrot, diced: A touch of natural sweetness from this carrot beautifully balances our savory broth.
- 1 celery stalk, diced: This celery stick adds a subtle, aromatic depth to our soup’s flavor profile.
- 1 medium yellow onion, diced: The yellow onion brings a gentle sweetness and essential savory notes to the mix.
- 2 tablespoons ghee: With its rich, buttery essence, ghee is the perfect choice for sautéing our veggies to golden perfection. (Alternatively, you can use butter, olive oil, or a butter and olive oil combination. And for an extra nutritional punch, you can use tallow.)
- 1 teaspoon fine ground sea salt: A sprinkle of sea salt enhances all the natural flavors in our delightful soup and adds the minerals our bodies crave.
- 1/2 teaspoon freshly ground black pepper: A dash of black pepper adds just the right amount of warmth and spice.
- 1 tablespoon all-purpose flour: Although optional, a spoonful of flour helps thicken our soup, giving it that lovely, creamy consistency. But the bone marrow will also facilitate this, so you can leave the flour out if you prefer.
- 1/2 cup white (dry) vermouth: A splash of white vermouth introduces a delicate, aromatic note that elevates and acidulates the broth, serving to assist in extracting the nutrients from the bones added to this soup. (Alternatively, you can use other fortified wines, white wine, or a bit of apple juice, apple cider vinegar, or lemon juice.
- 4 cups beef broth (preferably homemade): A simple beef broth works perfectly here. No need to use your homemade bone broth since we will be adding bones to the broth base when making the soup. Homemade beef broth forms the hearty base, rich in nutrients and deep flavor. You can substitute other broths, including chicken broth or a homemade super mineral vegetable broth. In a pinch, you can even use water!
- 1 bay leaf: This bay leaf imparts a subtle, earthy aroma, rounding out our soup’s taste and aiding in digestion because it contains enzymes that help break down the fats contained in this bone marrow soup.
- Fresh herbs for garnish (such as chives, parsley, or thyme): A sprinkle of fresh herbs on top adds a burst of color and a refreshing finish.
Why You Should Simmer Bones in Acidulated Broth
This recipe uses the fortified wine: white (dry) vermouth. Other fortified wines include red (sweet) vermouth, Madeira, Marsala, port, and many others. Fortified wines have been strengthened with additional alcohol, such as brandy or a neutral grain spirit, and sometimes have an added sweetener. Also, certain fortified wines, like vermouth, are aromatized, which means they have been flavored with botanicals like herbs, spices, and fruit.
Adding fortified wines to soups that include bones adds acidity to the liquid broth to help extract the collagen from the bones and transfer it to the soup. Our ancestors used this method when making soups with bones or slow-cooking meat on the bone using the braising method.
If you prefer not to use an alcohol-based option to acidulate your broth, you can also use apple juice, apple cider vinegar, or lemon juice. You can substitute apple juice 1:1, but if you use vinegar or lemon juice, only add 1 tablespoon.
There’s nothing more satisfying than embracing time-honored techniques in our traditional foods kitchens—such as acidulating broth—to increase the nutrition of our soups and slow-braised meats on the bone!
Tips for Making the Best Cream of Bone Marrow Soup
- Sauté the Mirepoix Until Golden: Take your time sautéing the onion, carrot, and celery in ghee until they’re soft and golden. This step builds a flavorful base for the soup and enhances its overall depth of flavor.
- Let It Simmer Slowly: Give your soup plenty of time to simmer gently. This action allows the flavors to meld beautifully and extracts even more goodness from the bones to reward you with a deeply flavorful broth.
- Season Mindfully: Start with a light hand on the salt and pepper and adjust to taste after the soup has simmered. This technique allows the natural flavors of the marrow and broth to shine while ensuring your soup isn’t over-seasoned.
How to Make Cream of Bone Marrow Soup
Here’s an overview of the process for making this bone marrow soup, but you’ll find even more details in the printable recipe.
1. Roast the Marrow Bones: Preheat the oven to 350°F (177°C). Place the marrow bones on a baking sheet (sheet pan) and roast for 20-40 minutes, depending on the size and cut of bones, until the marrow is soft and slightly browned.
2. Prepare the Mirepoix: While the bones are roasting, peel and dice the carrots, dice the celery, and peel and dice the onion. This is your mirepoix. Set aside.
3. Prepare the Marrow: Remove the marrow bones from the oven and place the baking sheet on a heatproof surface. Allow the bones to cool slightly. Once you can handle the bones comfortably, do the following for each bone: scoop out the bone marrow, place it into a bowl, and set aside. Place the cleaned-out bones in a second bowl and set aside.
4. Sauté the Mirepoix: Place a medium saucepan or soup pot on the stovetop and add the ghee. Melt the ghee over medium heat, then add the onion, carrot, and celery. Sprinkle with sea salt and black pepper. Sauté the mirepoix for 5-7 minutes until soft and fragrant.
5. Build the Base: Sprinkle the flour over the mirepoix and cook for an additional 1-2 minutes. Stir continuously to remove the raw flour taste.
6. Deglaze: Pour the white vermouth into the soup pot and stir well. Scrap up any brown bits that have formed on the bottom of the pan.
7. Add the Bones: Add the roasted bones to the soup pot and stir.
8. Simmer the Broth: Pour the beef broth into the soup pot and add the bay leaf. Bring the mixture to a boil, then immediately reduce to a low simmer. Cover the soup pot and let the mixture simmer gently for 1 hour to extract the nutrients from the bones. After 1 hour, remove the bones from the broth.
9. Incorporate the Bone Marrow: Add the bone marrow to the soup pot and use a stick blender to purée the soup and incorporate the bone marrow. Blend until smooth. (Alternatively, you can purée the soup with the bone marrow in a blender. Blend until smooth.)
10. Final Simmer: Allow the soup to simmer uncovered for an additional 2 minutes to meld the flavors.
11. Serve: Remove the bay leaf, then ladle the soup into bowls and garnish it with freshly chopped herbs, such as parsley, chives, or thyme, for a pop of color and added flavor. Enjoy this luxurious and deeply satisfying soup!
Frequently Asked Questions
Absolutely! Frozen marrow bones work beautifully in this recipe. Just make sure to thaw them in the refrigerator overnight before roasting to ensure even cooking and to bring out their full flavor.
You’ll know the marrow is ready when it turns soft, and you can easily scoop it out of the bone with a spoon. A little browning on top adds an incredible depth of flavor!
No. Roasting the bones cooks and caramelizes the marrow, enhancing the soup’s flavor and giving it a rich, savory taste.
The easiest way is to use a stick blender, but you can also use a standard blender. Either way, you will create a creamy texture and an even flavor distribution.
Yes, you can use store-bought broth if you’re short on time, but homemade beef broth adds more depth and nutrition to the soup. If you use store-bought broth, look for one preferably made with bones from grass-fed cattle and low in sodium to control the seasoning.
Variations
- Flavor Boost: Add a clove of garlic to the broth while simmering for additional depth.
- Optional Add-ins: Stir in a splash of cream or a dollop of crème fraîche into each soup bowl when serving for extra richness.
Cook’s Tips
- Scrap Bag: Remember to add all the carrot shavings and onion peels to a scrap bag that you keep in the freezer to use when making bone broth.
- Save the Bones: Wrapped well, you can store the leftover bones in the refrigerator for up to 2 days or the freezer for up to 2 months. When you’re ready, you can use them to make bone broth.
Storing and Reheating
This Cream of Bone Marrow Soup is best enjoyed the day you make it, but you can store and reheat leftovers.
- Storing: You can store your leftover soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months.
- Reheating: You can rewarm your soup on low on the stovetop until heated through.
Get Marrow Bones and Bone-In Meats from Shirttail Creek Farm
I’d like to introduce you to Shirttail Creek Farm that’s located in Brenham, Texas. They offer a wide range of grass-fed and finished beef, pastured pork, chicken, and eggs, and lots more through their online store.
I love Shirttail Creek Farm because they offer easy to use canoe-cut beef marrow bones and hard-to-find bone-in chuck roasts (that are perfect for making a traditional pot roast). And all their offerings are from grass-fed animals. If you can’t find marrow bones or meat on the bone at your local grocery store, I encourage you to get your meats from Shirttail Creek Farm.
You can find lots of other nutritious meats and products to help you make the most healthy and gelatinous beef bone broth:
- Grassfed Marrow Bones Canoe Cut
- Grassfed Beef Broth Bones (Knuckles)
- Grassfed Beef Shanks (Osso Bucco)
This is not a sponsored post. I recently learned about this wonderful Texas farm, and I’m so glad that they offer bone-in meats and other nutrient-dense foods for your and my traditional foods kitchen!
Looking For More Grass-Fed Meat Resources?
US Wellness Meats is another outstanding resource for beef bones and grass-fed meats.
- Use discount code MARYNEST and my link for a one-time 15% savings off regular-priced items on your US Wellness Meats order. You can shop for a variety of products, including:
This post is not sponsored. I’ve been a long-time customer of US Wellness Meats because I have always been impressed by the quality of their products. Check out my US Wellness Meats unboxing video to see the types of products you can get, including bones for beef bone broth!
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Cream of Bone Marrow Soup
Equipment
- 1 Baking sheet (sheet pan)
- 1 medium saucepan or soup pot
- 1 stick blender or standard blender
Ingredients
- 2 pounds marrow bones See Recipe Notes
- 1 medium carrot
- 1 celery stalk
- 1 medium yellow onion
- 2 tablespoons ghee
- 1 teaspoon fine ground sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour, optional This will help to add additional thickening to the soup, but the bone marrow will also do this naturally.
- 1/2 cup white vermouth
- 4 cups beef broth preferably homemade
- 1 bay leaf
- Fresh herbs for garnish such as chives, parsley, or thyme
Instructions
- Preheat the oven to 350°F (177°C). Place the marrow bones on a baking sheet (sheet pan) and roast for 20-40 minutes, depending on the size and cut of bones, until the marrow is soft and slightly browned.
- While the bones are roasting, peel and dice the carrots, dice the celery, and peel and dice the onion. This is your mirepoix. Set aside.
- Remove the marrow bones from the oven and place the baking sheet on a heatproof surface. Allow the bones to cool slightly. Once you can handle the bones comfortably, do the following for each bone: scoop out the bone marrow, place it into a bowl, and set aside. Place the cleaned-out bones in a second bowl and set aside.
- Place a medium saucepan or soup pot on the stovetop and add the ghee. Melt the ghee over medium heat, then add the onion, carrot, and celery. Sprinkle with sea salt and black pepper. Sauté the mirepoix for 5-7 minutes until soft and fragrant.
- Sprinkle the flour over the mirepoix and cook for an additional 1-2 minutes to build the base. Stir continuously to remove the raw flour taste.
- Pour the white vermouth into the soup pot and stir well to deglaze the soup pot. Scrap up any brown bits that have formed on the bottom of the pan.
- Add the roasted bones to the soup pot and stir.
- Pour the beef broth into the soup pot and add the bay leaf. Bring the mixture to a boil, then immediately reduce to a low simmer. Cover the soup pot and let the mixture simmer gently for 1 hour to extract the nutrients from the bones. After 1 hour, remove the bones from the broth.
- Add the bone marrow to the soup pot and use a stick blender to purée the soup and incorporate the bone marrow. Blend until smooth. (Alternatively, you can purée the soup with the bone marrow in a blender. Blend until smooth.)
- Allow the soup to simmer uncovered for an additional 2 minutes to meld the flavors.
- Remove the bay leaf, then ladle the soup into bowls and garnish it with freshly chopped herbs, such as parsley, chives, or thyme, for a pop of color and added flavor. Serve and enjoy this luxurious and deeply satisfying soup!
Video
Notes
- I used 1-inch cut bison marrow bones, but alternatively, you can use canoe-cut marrow bones, medium marrow bones, or long marrow bones.
- You can use beef, bison, lamb, venison, or elk marrow bones.
- Marrow bones will take anywhere from 20-40 minutes to roast, depending on their size and cut. 1-inch marrow bones and canoe-cut marrow bones will take approximately 20 minutes to roast, medium marrow bones will take approximately 30 minutes to roast, and long marrow bones will take approximately 40 minutes to roast.
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