It started getting colder a few weeks ago. Turning into fall. The season where I start looking to hearty or creamy delicious soups to warm me up from the inside out. This Creamy Roasted Tomato, Garlic, Onion and Coconut Soup from Oh She Glows did not disappoint.
This soup is delicious. It’s creamy (without using any animal products), it’s flavourful, and its warm. When making the soup, I roasted 5 lbs of tomatoes and planned on using the excess for her Roasted Tomato Basil Pesto… I’m sure that would have been delicious, but in an inattentive couple of moments I used a bunch of spinach instead of a bunch of basil for the Roasted Tomato Basil Pesto. Flavour fail :( But all those roasting tomatoes made for a pretty picture!
But, back to the soup. It served us well on as a warm dinner on a cold fall day, and then kept well in the freezer in mason jars for a couple of weeks and we recently had it for lunch. Delicious.
Roasted Tomato, Onion, Garlic and Coconut Soup
From: Oh She Glows
Yield: 2 dinners and 2 lunches
- 3 cups roasted tomatoes [Note: Roast more if you want to make the pesto … with basil … at the same time!]
- 2 tbsp roasted garlic flesh [Note: I roasted a whole head of garlic and used the excess as a spread on toast for “carb group”]
- 1 roasted sweet onion
- 1 can light coconut milk (reserve 2-3 tbsp for garnish)
- 3 cups low-sodium vegetable broth [Note: If you aren’t a vegan, go ahead and use chicken broth. I did. It was delicious.]
- 2 tbsp tomato paste
- 2 tsp garam masala or make your own [Note: I didn’t have garam masala so I used a sprinkle of cumin and red pepper flakes. Yum!]
- 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, toast, coconut milk, pesto, herbs, garam masala, pepper, etc.
- Preheat oven to 400F and line 2 baking sheets with tin foil (note that parchment paper will burn). Wrap up a head of garlic in tin foil. Lightly drizzle oil onto onions and season onions and tomatoes with salt & pepper.
- 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 mins), and the tomatoes for about 1 hour and 20 mins. Your oven times will vary though, so keep an eye on them!
- 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.
- Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.
- Carefully transfer into a blender, processor, or use an immersion blender. Pulse for just a few seconds until chunky (or smooth, your choice). Serve immediately and garnish with reserved coconut milk, a sprinkle of garam masala, croutons/bread, and fresh black pepper. Or serve with roasted garlic on toast, like I did!