1/4 cup vegan butter (or olive oil with 1 tablespoon vegan butter)
2-3 large onions, sliced in thin half circles
1-2 heads of garlic
olive oil, to drizzle
4-6 tomatoes, diced
1 can (28 ounces) crushed tomatos
1 can (6 ounces) herbed tomato paste
2-4 cups veggie broth
lemon juice, to taste
1. Preheat oven 350 degrees F. Heat butter in a large pot, medium high heat. Add onions, make sure to seperate the pieces. Cook until carmalized - not burned - but cook them to death, cook them until they are black and chewy. Don't worry if there are burnted bits on the bottom of the pan - this adds to the flavor.
2. While the onions are caramelizing, roast your heads of garlic. Cut of the top of the heads first and drizzle with a bit of oil. You know that they are done roasting when the cloves are mush and start to "pop" out of the head. Once the onions are well cooked, it is time to add the diced tomatoes. Stir this around.
3. Bring to a simmer. While you are waiting on this to simmer, add the roasted garlic cloves. You should be able to just squish them out of the head. It doesnt really matter if you mash them before you put them in the pot - you blend the soup later. Once the diced tomato/onion/garlic mix is simmering along nicely its time to add the crushed tomatoes and the tomato paste.
4. Mix this all in well. Now add the veggie broth. Add 2 cups to start with and then taste the soup. Add lemon juice. If its too thick, or too bland, then add more broth - if it gets too salty then add some plain water. Let everything simmer for a bit and then blend - either in the blender or with a hand blender.
I served this with a beautiful side salad! Yummy soup!
Source of recipe: I was sick this weekend and wanted tomato soup, but I didnt want a can of condensed tomato soup... So this is what I made!