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!
I made this soup tonight!!! Really really good!!! This soup is a keeper :D Thank you!
This looks amazing!! But before I got out and buy 5pounds of tomatoes, is that right??? It seems like an awful lot? Its 2.2 kg conversion….
Dying to make the soup!
I used a dozen tomatoes, measured them after cooking and it was exactly three cups.
Hello there,
I was thinking of making this soup, however I don’t want to make extra for a pesto. I was wondering how much tomatoes and garlic would be enough to roast just for the soup? I’m sorry if this is a bit of a silly question, but I am a beginner!
Thanks,
Stephanie Gouliaras
I used a dozen tomatoes, measured them after cooking and it was exactly three cups. And four cloves of garlic – tip: place the peeled cloves underneath a tomato half to seal it in and you’ll be able to roast them without burning or having to roast a whole head of garlic.
I made this soup last night. OMG IT WAS SO GOOD. I ate 5 bowls. I couldn’t stop. IT WAS AMAZING!!!!!
Wow is all I really have to say about this recipe!! It’s fantastic!! This morning I had a soup craving and stumbled across your blog while looking for a recipe. I’m newly vegan so it’s very exciting. When I saw this recipe I NEEDED to make it.now as I sit here in the midst of a storm, feeling like a big fat pregnant whale, stressing about my unfinished assignment, this soup has just made my day sooo much better. I’ll definitely be back for more recipes!! What a cool blog.
This looks amazing.Right now I’m on a special short-term detox diet and I can’t have anything with milk. I’m looking for things to make and I’d love to give this a try. Do you think I could blend up some white beans in a blender to make the creamy texture instead of using coconut milk? I know it will loose the coconut flavor but do you think beans are a good substitute? I have used them in other soups to create a thicker, creamier texture. Or could I use almond milk?
I have cooked it and it was very good. Thanks for recipe. I am only sorry, that my husband doesn’t like it…
This may be more of a fall recipe, but I just stumbled across it and want it now! Thanks for sharing!
I’ve enjoyed so many of your recipes but this is my first time commenting. This soup is AMAZING! I had a pile of gorgeous heirloom tomatoes on my counter. I roasted them, along with the onions and garlic, and I can’t stop eating this soup. Have you tried freezing it? I’d love to tuck some away for fall.
Hi! How fluid many ounces/milliliters is a can of coconut milk? Thanks!
Typically 400mL in Canada.
Can this be frozen ok?
I made this yesterday and it’s almost gone. This was a really flavorful, comforting soup on a cold evening. Came together quickly. The only thing that I didn’t like was the skin from the tomatoes in the soup. Anyone else have that problem? I could peel them next time, but I’d prefer to leave them on for nutritional reasons. I blended the soup more to try to get rid of it and it helped somewhat. Other than that, this was a great soup!
I tried to make this tonight but I had to change up the recipe because I didn’t have the right tomatoes or garam masala. I used regular tomatoes that turned out so juicy I actually just left out one cup of vegetable stock and I threw in a bunch of different spices in place of the garam masala. I think next time if I use regular tomatoes again I’ll increase the onions and use more coconut milk in place of vegetable broth (because mmm the coconut milk really made it for me). This is probably even more amazing if you have all the right ingredients! Thank you soooo much for this recipe!
Just made this soup for my husband for dinner – HOME RUN! What an amazing recipe. I’ll be using this in the future fo sho.
This soup is INCREDIBLE, it embodies everything I love about your recipes and vegan cooking in general. A few simple ingredients, prepared with care and combined in the right way = VEGAN BLISS
Just wanted to let you know that this soup is epic! Easily my favorite soup of all time! I am making it right now. Happy New Year!
The roasted tomato soup is absolutely delicious and so simple to make! Thank you Angela for your inspired recipes that are so jam packed with flavour and nutrition!
Christine from Calgary
Hi Angela! I’ve made about 3 of your soups in 1 week after I purchased your book! I’d love to make this — but I would like to add some proteins. Would you recommend adding some type of a bean (lentil? chickpeas?) I’m slightly obsessed with extra chunky soups. Thanks!
I’d recommend chickpeas as they tend to go nicely with tomato soups.
This was the best tomato soup I have ever tasted. Made a lot of soup and freezes very well.
It was so good I had it over pasta on night, added orzo to the soup another night. Thank you for such excellent recipes. All I can say is YUM!
Can you freeze this soup? Looks incredible!