Onion and Garlic Roasted Tomato Soup

A summer soup recipe that couldn’t be easier—simply roast peak summer tomatoes with onion and garlic, then blend with veggie broth. Naturally creamy, dreamy, and dairy-free. (Photo source: Alec Tilly)

| Yield: 4 servings | Time: 50 minutes |

Ingredients

1 medium onion, roughly chopped

2 pounds tomatoes (Early Girl or your favorite variety), halved

4-6 cloves garlic, whole

2 teaspoons salt, divided

1 teaspoon fresh thyme

3 tablespoons extra virgin olive oil

1 cup vegetable broth

Preparation

Preheat the oven to 425 F.

Dress the prepared veggies with the olive oil, thyme, and 1 teaspoon of the salt. (Use more or less garlic depending on your preference).

Roast for about 40 minutes, until the tomatoes and onions are nice and caramelized.

Remove from the oven and transfer to an upright blender. Blend with the remaining 1 teaspoon of salt and the vegetable broth. Use more broth if you like a thinner soup, and adjust seasonings to your liking.

Drizzle the top of each bowl with a bit more olive oil and minced herbs of choice, if desired.

Zero waste tips

Buy vegetables from the farmers market and place straight into your shopping bag to avoid plastic, or reuse plastic you already have at home.
Buy grains, beans, and spices from the bulk section of a grocery store with your own container. You can even do this with olive oils and vinegars at some places. If inaccessible, buy in large bulk containers — this is cheaper in the long run anyway.
Grow your own vegetables and herbs.