Local, Organic, Delicious, etc. (Recipe Included)

Roasted Garlic Tomato Soup

Roasted Garlic Tomato Soup: Roasted Garlic Tomato Soup

One of the most significant things we can do to reduce our carbon footprint is to alter our diet.

It takes a lot of diesel fuel to get the cheap fruits and vegetables produced by industrialized farming from the fields of California and Mexico to our dinner tables. This is especially true in a relatively remote city like Edmonton.

To me, the ideal meal is nutritious, delicious, organic, vegetarian, and locally sourced. That's a tall order, but when it all comes together it feels great.

September is the ideal month for eating local food in Edmonton, and recently I cooked up some Roasted Garlic Tomato Soup (adapted from Moosewood Restaurant Low-Fat Favorites' Spanish Potato Garlic Soup, p.97) that pretty much hit all the right buttons:


  • 1 large onion, sliced or diced
  • 2 large potatoes, thinly sliced
  • 1 teaspoon paprika
  • olive oil
  • 1 cup chopped tomatoes
  • 1 teaspoon thyme
  • 1 head of garlic
  • 1/4 cup of miso
  • 6 cups of water

Note: all of the ingredients except for paprika and miso can be grown in regular backyard gardens right here in Edmonton.

Garlic, Potatoes and Tomatoes From My Garden


Peel the garlic cloves, place them on a pie plate or cookie sheet, and bake them in your toaster oven (preferably - it's more energy efficient) or oven at 400 degrees for 15 - 20 minutes. The key here is not to let them get dark brown. Golden is about right.

Heat up the water to boiling. Put 1/2 cup of water, the miso (see picture) and the roasted garlic cloves into a deep bowl. Pull out your Braun hand mixer, and puree it together.

Miso (a salty fermented bean paste). You can buy it at Planet Organic.

Saute the onions, potatoes and paprika in the oil like this (I used green onions instead of white):

 Saute the onions, potatoes and paprika in the oil:  Saute the onions, potatoes and paprika in the oil

Stir occasionally for about 5 minutes, until the onions have softened.

Add the tomatoes and thyme and simmer for about 4 minutes.

Add the fried vegetables and garlic puree to the hot water, and simmer gently for about 10 minutes until the potatoes are tender.



Served with a salad from the garden and bread from our local organic bakery, this soup made a delicious meal that was 95% local organic. Awesome.

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.

I really wish I enjoyed this as much as you did... it *is* easy, and easy to source locally. Maybe I got my garlic too dark?

It could be. That's the most challenging part of this dish - the roasted garlic needs to just turn golden.

Post new comment

The content of this field is kept private and will not be shown publicly.