2small yellow or white onions, cut into thick slices
¼cupolive oil
1teaspoonsalt
½teaspoonpepper
Soup:
1 28 oz.can whole peeled tomatoes
1cupvegetable broth or chicken broth or water
½cuploosely packed fresh basil
1teaspoonfresh thyme
½cupalmond milk or other non dairy milk
1 ¼teaspoonsalt + more to taste
¼teaspoonpepper + more to taste
Instructions
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.
Notes
If you don't have a blender, you can always use a food processor or hand immersion blender to process the tomatoes and other roasted veggies.