Ingredients:

  • 2 lbs Roma tomatoes, halved
  • 3 large carrots, cut into 1-inch chunks
  • 2 medium parsnips, peeled and sliced
  • 1 large yellow onion, quartered
  • 1 head garlic, top sliced off
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 6 cups low-sodium vegetable broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Toss the tomatoes, carrots, parsnips, and onion in the Dutch oven with olive oil, salt, and pepper. Nestle the head of garlic in the center.
  2. Roast uncovered at 400°F (200°C) for 30–40 minutes until the vegetable edges are mahogany-colored and the tomatoes have collapsed.
  3. Squeeze the roasted garlic cloves out of their skin and into the pot.
  4. Pour in the vegetable broth, scraping up the caramelized bits (fond) from the bottom. Add thyme and the bay leaf.
  5. Bring to a gentle bubble, then reduce heat to low and simmer for 20 minutes.
  6. Remove the bay leaf and thyme sprigs. Use an immersion blender to blend the soup directly in the pot until smooth.
  7. Stir in the lemon juice and fresh parsley just before serving.