Now there, it’ll be alright. Halve six medium tomatoes and a red onion. Toss them in plenty of oil, salt, and pepper in a glass tray and put them in the oven at 350°F. Twenty minutes in, place one whole garlic bulb in there too. When the outsides of the tomatoes are crispy (about one hour in), put the garlic aside. Pour the contents of the tray and some water into a blender and blend until smooth. Press the garlic with the side of a knife and find that the contents of the cloves have turned into a paste. Add the vegetable purée, garlic paste, a soup stock of your choice, then more water, salt, and pepper to a pot until the flavour is just the right level of richness for fresh tomato soup. If more richness is desired (unlikely), you can add cow’s or coconut cream. Eat directly from the pot, or from nice bowls with buttered toast and a friend.

(simplified and adapted from this video guide, which shows the steps in more detail. archived from the @_vegan360 account on instagram.)