Ingredients

The following ingredients have 4 Servings
  • 2 pounds tomatoes, halved or sliced
  • 5 garlic cloves, peeled
  • 2 small yellow or white onions, cut into thick slices
  • ¼ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 28 oz. can whole peeled tomatoes
  • 1 cup vegetable broth or chicken broth or water
  • ½ cup loosely packed fresh basil
  • 1 teaspoon fresh thyme
  • ½ cup almond milk or other non dairy milk
  • 1 ¼ teaspoon salt + more to taste
  • ¼ teaspoon pepper + more to taste

Instruction

  • Preheat oven to 400 degrees F. Place tomatoes on a large parchment-paper-lined or foil-covered baking pan in a single layer.
  • Place onions and garlic on the same baking pan. Depending on the size of your baking pan, this may need to be done in two batches.
  • Drizzle with olive oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Bake for about 40 minutes.
  • While vegetables are cooking, combine canned tomatoes, broth, basil, thyme, and milk in a blender and blend until mixture is completely smooth. Add this blended mixture to a medium-large soup pot.
  • Once vegetables are done roasting, add them to the blender and blend until smooth.
  • Add blended roasted vegetables to the pot and bring the soup to a simmer. Simmer for 10-15 minutes. Add remaining salt and pepper to taste. Serve with any favorite crackers or grilled cheese sandwiches and enjoy.