Creamy Roasted Tomato, Garlic, Onion and Coconut Soup

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Ingredients for Roasted vegetables:

  • 5 pounds of roma tomatoes, washed & sliced in half
  • 1 large or 2 small fresh onion, peeled & sliced
  • 2-3 large garlic bulbs, cloves separated and peeled
  • olive oil, kosher salt, & pepper, for vegetables

Soup Ingredients:

  • 3 cups roasted tomatoes
  • 2 tbsp roasted garlic flesh
  • all of the roasted sweet onion
  • 1 can light coconut milk (reserve 2-3 tbsp for garnish)
  • 3 cups vegetable broth or chicken broth
  • 2 tbsp tomato paste
  • 2 tsp garam masala (add slowly, to taste)
  • 1 tsp salt or to taste (you may have to reduce the amount if you used full-sodium broth)
  • 1/2 tsp freshly ground black pepper
  • for garnish: garlic croutons, coconut milk, pesto, herbs, garam masala, pepper, etc.

1. Preheat oven to 400F and line 2 baking sheets and a small casserole dish with tin foil. Add the onions to one tray and drizzle with olive oil. Add the tomatoes to another try and drizzle with oil, salt and pepper. To the casserole tray, add the garlic cloves. Roast for about 30 minutes and then check on the vegetables. You might have to remove the onions early as they cook the quickest. When the onions are golden and lightly blackened on the edge, you can remove them. Continue roasting the garlic for about 60 minutes or so (check it after 45 minutes or so), and the tomatoes for about 1 hour and 20 mins. Your oven times may vary, so keep an eye on them!

2. Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.

3. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.

4. Carefully transfer into a blender, processor, or use an immersion blender. Pulse for just a few seconds until chunky. You can also make it smooth, but I liked the texture. Serve immediately and garnish with reserved coconut milk, a sprinkle of garam masala, croutons/bread, and fresh black pepper.