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
Yield
6 cups
Prep time
Cook time
Total time
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!
Ingredients
For the Roasted 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
For the 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 amount. if you used full-sodium broth)
- 1/2 tsp freshly ground black pepper
For garnish (optional)
- garlic croutons
- coconut milk
- pesto
- herbs
- garam masala
- pepper
Directions
- Preheat oven to 400°F 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 45mins), 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. 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!
This has my name ALL over it :D
This soup looks EPIC. So perfect for fall!
btw- I kinda want a snuggie. I won’t lie.
This looks so perfect for the Fall, although I’m not entirely sold on the coconut milk. Maybe soy milk?? Do you think that would work instead?
I do think the coconut milk is a main ingredient, but it might be ok with another non-dairy milk too.
In case you are wondering, the coconut flavour is very subtle in this soup.
Soymilk or almond milk would be fine I think, but honestly coconut milk is a natural pairing with tomato. I’m trying the recipe today (adding a wee bit of fresh ginger), can’t wait!
I’ve never been crazy about tomato soup, but the flavors in this look realllly good! I just may try it since I still have an over-abundace of tomatoes :)
And FYI, I’m not sure if you know this, but the link to the pesto takes you to a pdf of the pizza recipe!
opps, fixed it. Thanks :)
This look so yum, can’t wait to try it. Had something similar at a restaurant recently but I’m guessing this will be 10x better!
The coconut is such an interesting addition but it sounds great! Definitely coming up on soup weather here too :)
holy sexy soup and snuggie, batman!!! I want that in meh belleh. Also, have you seen OPI espresso? I pinned it. I love it so much it hurts my heart.
No but I’ll have to check it out!
Angela – why must you continue to taunt me at my desk with these delicious recipes that I can’t enjoy right now? :) I did make that pesto and it was SO good. I mixed it in with some whole wheat pasta for a dinner last weekend and then used it for a sandwich this week. Plus they have a lot of overripe toms at the farmers markets right now, that would otherwise go to waste. This soup looks SO good and it seems like the weather is going to be in favour of soup this weekend, so a batch might be in my future! :)
Glad you enjoyed the pesto :) I’ve made 4 batches so far heh.
UH, I’m about to go scuba diving in that soup.
Seriously, I am.
Those soup pictures look unbelievably deiicious! Wow,,,coconut ANYthing and it’s all good. I’ve got roma tomatoes on sale here and am going to buy a bunch to roast then try freezing for the winter for your AWEsome pesto recipe<3
Anything that includes roasted garlic is a winner in my book! This looks delish – I don’t use coconut milk very often so it will be good to try it out in a soup recipe!
I’ve always wanted a snuggie! :)
That soup looks amazing!
Snuggies (or Slankets as I call them) should be burned! Must be because I’m warm-blooded… ;)
I’m shocked your sweet potato soup didn’t turn out! I need to dig out this recipe I have for a sweet potato rice curry soup and post it on my blog this week…it’s a lovely, gorgeous thing and perfect for this weather. I might make it with quinoa instead of rice this time.
LOL @ Bev scuba diving in the soup! Use a crouton as a flotation device! :)
I need (want?) to make this soup ASAP, but do not have Garam Masala. Do you have any suggestions on what indian spices to use as a replacement? Your roasted red pepper hummus recipe and roasted tomato basil pesto are my utlimate favourites. I have a feeling this one is going to be added to that list..
hey Ashley, you can make your own too http://foodandspice.blogspot.com/2007/03/how-to-make-your-own-garam-masala.html
Sounds lovely Ange!!! I could totally use some soup today with this dreary rain we’ve got. And maybe a snuggie…no wait… not quite. ;) Happy Friday!
Angela,
I am making this soup ASAP this weekend, it looks like exactly what I want to eat right now! Also, I’m wondering where you got your smoothie glass with the built in straw? I’ve seen these on lots of blogs (many times on yours) and I want to get my hands on one. Thanks!
The glass straw is from Glass D’harma :)
This looks amazing!
I’ve been following your blog for a couple of years now and made so many of your delicious dishes (which my husband has LOVED). I’ve noticed you’ve started doing a lot more gluten-free recipes. This is very convenient for me as I’ve recently (2 weeks ago) found out that I have a gluten intolerance. I was just curious as to the reason you were incorporating more gluten-free recipes.
Happy Friday!
Hey Kristin, I will be talking about the reasoning for this in my pizza recipe post.
This soup looks amazing! I can’t wait to make it!
WOW! Roasted tomato and garlic sounds like an amazing combo!! With some crusty bread, I’d be happy all day long. Yum!! :)
Seriously, you always have the perfect recipe at the right time!! I have a TON of beautiful fresh tomatoes to use, and I was planning to make another batch of the pesto (which we adored) but I’m afraid that my neighbor’s gigantic basil plant (which has been keeping me supplied) most likely froze last night. I am going to make this tomorrow!