It’s the first day of Fall and I know exactly what you need.

A Snuggie, so you and your family can snug on the couch watching all your new favourite Fall shows.

That poor dog.

Why do I get the feeling that you are all sitting at your computer right now with one on?

Don’t worry, it’s our little secret.

Just please don’t tell me you’re naked under that thing.

You might also need a new O.P.I. nail polish.

Perhaps, a Pumpkin Pie Smoothie.

and Soup.

Definitely soup.

Before this roasted tomato soup happened, soup and I were not on speaking terms.

A couple week’s ago, I made a coconut milk, sweet potato, and cinnamon soup and I just couldn’t get the flavour exactly how I wanted it. It was yuk. And I made myself finish it. Now I don’t want to look at another sweet potato again.

As I thought about what went wrong with the sweet potato soup, I realized it needed a kick of heat. The ingredients were all sweet (cinnamon, nutmeg, sweet potato, coconut milk, etc) and the flavour lacked depth and contrast. I think the soup would have been wonderful with a kick of Indian spices so I will have to try that next time.

Instead of making another sweet potato soup, I decided to take this lesson and apply it to a roasted tomato and garlic soup. It’s really, really hard to go wrong with roasted tomatoes, as I discovered with the Roasted Tomato Basil Pesto, so I was pretty confident it would be successful.

I grabbed 5 pounds of beautiful roma tomatoes.

I made extra so I could make another batch of pesto with the leftovers! I encourage you to do the same because I have a delicious pizza recipe coming up using the pesto.

I prepped the tomatoes, sweet onion, and garlic for roasting.

  

And everything got roasted at once!

The oven was on for about 1 hour and 25 minutes total at 375-400F, with the tomatoes taking the longest and the onions taking the least amount of time.

 

I added some of the roasted vegetables (along with 2 tbsp of roasted garlic), vegetable broth, a can of light coconut milk, S & P, and garam masala (<—the heat!)

 

I knew that this soup was going to be a game changer because the broth was mind blowing.

I blended it (only 3 seconds!) to leave it chunky. You can also use an immersion blender if you have one.

There is so much depth of flavour in this soup it made my head spin! It didn’t need any second trials, no second guessing…it just worked.

 

Roasted Tomato, Garlic, & Onion Coconut Soup

Print this recipe!

This tomato soup is anything but traditional, boring, or bland and it’s definitely one of the best homemade soups I have made to date. The light coconut milk is a great way to add a luxurious creaminess, pairing well with the heat from the garam masala and adding a nice contrast to the rustic quality of the roasted vegetables. I will make this again and again!

Yield: 6 cups

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
• 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 or make your own
• 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.

 

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 this tutorial. 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 4 5mins), and the tomatoes for about 1 hour and 20 mins. Your oven times will vary though, 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.

 

If you think that forgoing animal products means that you will never get to have a cream-based soup…think again! This soup was rich & creamy thanks to the coconut milk, but not weighed-down or heavy in any way.

It is super filling, but light at the same time.

How is that even possible?

I told you, your head will spin.

You can use the leftover roasted tomato and garlic to make the Roasted Tomato Basil Pesto for a pizza recipe I have coming up…it’s made with a crispy buckwheat and almond meal flatbread crust. Coming up!

Oh and my new Fall-themed header is coming at ya, today or tomorrow.

Have a great start to your weekend!