Recipe: Creamy Roasted Tomato Soup

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The weather has taken a turn for the cold. This roasted tomato soup will satisfy your taste buds and delight your insides. If you think that forgoing animal products means you’ll never get to have a cream-based soup, think again! This soup is rich and creamy thanks to the coconut milk but not weighed-down or heavy. The coconut milk pairs well with the heat from the garam masala and adds a nice contrast to the rustic quality of the roasted vegetables.

Author: Oh She Glows
Recipe type: Lunch, Dinner
Cuisine: Vegetarian, Gluten-Free
Serves: 6 cups

Ingredients

Roasting vegetables

    • 5 pounds of Roma tomatoes, washed & sliced in half
    • 1 large sweet onion, peeled & sliced
    • 2-3 large garlic bulbs, prepared for roasting (see below)
  • extra virgin olive oil, kosher salt, & pepper, for vegetables

Soup

    • 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 (I used low-sodium)
    • 2 tbsp tomato paste
    • 2 tsp garam masala (add slowly, to taste)
    • 1 tsp salt or to taste (you may have to reduce amt. 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.

Instructions

    1. Preheat oven to 400F and line 2 baking sheets with tin foil (note that parchment paper will burn). Grab a small casserole dish to place the garlic in. For how to prepare the garlic, see below. Lightly drizzle on EVOO onto onions and season onions and tomatoes with S & P. 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 45mins), and the tomatoes for about 1 hour and 20 mins. Oven times vary, so keep an eye on them!
    1. 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.
    1. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes
  1. 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.

How to Roast Garlic

  1. Preheat the oven to 400F. Peel off the loose skin.
  2. Cut off the head so the garlic is exposed at the top. If your knife misses a couple of cloves, just use a paring knife to cut the tips off.
  3. Place a piece of tin foil underneath the garlic and drizzle about 1 tsp of olive oil on top, making sure to cover each exposed clove.
  4. Wrap each garlic clove in tin foil and place in a small oven-safe dish or muffin tin.
  5. Roast in the oven for 35-55 minutes at 400F until the cloves are golden in colour.
  6. Allow cooling for 10-15 minutes before gently squeezing the garlic out of each skin. You can also use a paring knife to cut away the skin.

Looking for more cozy recipes? Try out this Healthy Pumpkin Muffin recipe.

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