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.
Nutrition Information
(click to expand)
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!
Oh yum! I love tomato soup and the idea of adding coconut is just perfect. Thanks!
Ha ha — for a minute I thought that was your family and thought “wow, they are really hardcore into their snuggies!” Love the soup recipe! SmittenKitchen did a tomato soup recipe this week and topped hers with some toast/shaved onion/cheese which i might have make these two recipes come together. Your spice combo sounds yummy! Happy fall!
LOVE the new header! Have you leaves turned that much already this year?
Greetings from Argentina, Angela!!! I can’t recall how i found your blog, but i’ve been a huge fan ever since I first read it. I’ve been a Vegan for 11 years now, and let me tell you how talented you are to me (I guess you’ve heard this before). Unfortunately, in Patagonia, near the end of the world, many of the ingredients you use in your recipes don’t even exist and my country is basically a meat eater one, so i’m kind of struggling here :-) Anyway, I just wanted to leave a comment telling you I admire your cooking, Hugs again
Laura
Hey Laura! Nice to meet you :) Thanks for your kind words about the blog. Sorry to hear about the ingredients…I can imagine how difficult that could be in some places. All the best, Angela
Hi Angela, just wondering if you think adding some red lentils would be good in the soup? This soup already looks so amazing, but I was thinking that adding lentils might make it more filling? Or would you recommend that? It does already look perfect! Thanks for the terrific recipes. :)
I love the new header. It looks so warm and inviting. I always find the snuggie commercials to be hilarious, esp because they have one for the dog. I do have one though. Leopard print. Unfortunately I don’t get to bust it out yet because here in Texas it is still ridiculously hot.
I just made a batch of the “Roasted Tomato, Garlic, & Onion Coconut Soup”, all I can say is YUMMO!
I did make one change in the recipe b/c the only garam masala I had in my spice drawer was “spicy”.
I liked it so much I made a second batch, sent some home with a friend then e-mailed a link to your recipe.
That poor dog is right! Yikes! Loving the new header! And the soup looks awesome!
This was delicious! I had a question though, roasting the tomatos destroyed my pans. The juices burnt before my tomatos roasted making it difficult to get them off and difficult to clean my pans. Any advice? Oh, and do you think I could remove the seeds?…it was just a little seedy for me
..
Did you use tin foil to line the pan? I find that worked for me with little mess.
As for the seeds, you can use a fine sieve.
I’m making this right now. My house smells wonderful. Can’t wait to eat!!!
I don’t have time to read your new post but I LOVE your new header, super cute!
Oh it ALL looks so good!
Hi Angela, I love your blog and recipes, even though i’m not vegan!
I was just wondering if you have closed your bakery, or is it still running?
Yes, it’s still running!
Perfectly delicious! Made this tonight and it was wonderful!
My husband bought me a snuggie last xmas and I hated the feeling of the material – I just don’t get them! This soup looks ridiculously good, making it this week.
I think this one may be worth risking my life to try! Yes, I am allergic to coconut but i dont care I am trying this!!!!!!! ;)
I just made this – my house smells amazing and it tastes divine! Awesome work, Angela.
Sending love from Waterloo,
Kristina
OMG, I made this tonight and it was SO FREAKING GOOD. My husband and I both agreed that it was one of the best soups we’d ever eaten.
I had one minor problem- I didn’t peel my tomatoes, because it doesn’t appear from the recipe or pictures that you did, but I was not a fan of the tough little skin bits. Perhaps this only became a problem for me because I pureed mine until smooth- maybe since you left yours chunkier, the skin didn’t separate from the tomato chunks? Anyway, next time I will skin the tomatoes first.
Because, oh, yes, there will be a next time. Quite possible tomorrow, because, Holy Cow, amazing. Seriously. Thank you for this recipe.
Glad you enjoyed it!
If you want it super smooth you can use a fine sieve to strain it out. Enjoy! :)
I have been looking for a fall nail polish color that I love….that one is definitely it. I’m gonna go searchin for that one. Your soup looks delish too. :)
I love your new Autum header!! Colour combination gives such warm positive feelings. Great! :)
What a delicious and hearty soup!! YUM!
Angela, I’m right there with you on the awesomeness that is fall! This soup looks delicious and I can’t wait to make it. By any chance have you found or do you have your own really good cream of vegetable soup recipe? I’ve looked online and in my cookbooks but haven’t found anything that screamed to me. Thought I’d ask. Thanks!
Not only did I make this delicious soup but I’d like to paint my nails with this color! Do you know the name Angela?
Hey! I think the link that I embedded says the name of the OPI colour (something with William in the name if I remember correctly!)
Delicious soup! Just what I needed to start fall off right!!
I made this soup last night and it was delicious! However, might I add that not every blender can blend the soup. We have a high power blender of really good quality but when I turned it on it basically exploded out the top and I burned my hands! So just a little warning :)
yikes! Sorry that happened to you. I will add into the directions to blend it in batches.
Stupid ass. Common sense should have kicked in right before you pressed that button to blend everything, but it seems you might be lacking it. Then stupidity obviously takes over when the thought of blaming the accident on your blender and not on yourself when you clearly should have placed the appropriate lid on it. Then stating your misfortune to everyone only supports why your new nickname is stupid ass.
I just made this soup and it was awesome! You’re right, the flavors really mix well together. Thanks for another great recipe!
The soup looks delish! I am going to book mark this and make it this weeks!!!
Love the addition of coconut milk. This soup would also make a good cold soup. Perfect for an Oz Spring :)
I just made this tonight! So delicious! I’ve recently gone gluten-free too, so I made some socca (chickpea flour bread) to go with it. I highly recommend socca if you are trying out gluten-free. This is how I made it:
1 cup chickpea flour
1 cup plus 2 tablespoons (280ml) water
3/4 teaspoon sea salt
1/8 teaspoon ground cumin
1 1/2 tablespoons olive oil, divided
Bake at 400 degrees for 40 minutes in an oiled bread pan or a 10 or 12 inch pizza pan. There are tons of sources out there for baking/broiling/pan frying socca, so I suggest you check them out! It can be made savory or sweet.
That sounds really good! I haven’t tried Socca yet.
Question: You say roast 5 lbs of tomatoes and then say use 3 cups of roasted tomatoes – do you have a lot left over or are you using all of the roasted tomatoes?
BTW, I made it today, and I did end up using all the tomatoes…and it was totally delicious!!!
Yes there were leftovers (I put that into the directions and said that I used leftovers for my pesto) =) Glad it worked out for you!!
The soup looks and sounds amazing and I don’t even (usually) like tomato soups! I can’t wait to surprise my husband with this :).
I made the soup and it was super yummy! thanks :)
Ooooo, this looks FABULOUS! Do you think it would work well “pumped up” with a whole grain of some kind?
Do you think rice, orzo, lentils… or what? might be best for a more complete “meal in one”?
I can’t wait to try this! YUM! Thanks as always, Angela!
I made a smaller batch of this Saturday and I’m eating the leftovers for lunch today. Delicous. The fragrance of roasted vegetables filled the whole house. I used the leftover roasted garlic in a lentil burger recipe. So YUM!
This soup was so wonderfully amazing, and exactly what I needed to soothe my soul after a stressful last few days. I am fairly new to OSG, but have been going crazy making so many of you delicious recipes these last few weeks. You are truly a master of your craft. Thank you!
yay, glad you enjoyed it! Hope your week calms down. Thanks for your kind words about the blog!
Just got finished making :) AMAMZING! I cannot decide if the taste or the smell of my house is better?! Btw I roasted extra garlic and made a garlic sauce to top my kelp noodles for dinner tonight= SOO decious, thanks.
Thank God you posted this recipe!! I have an obscene amount of tomatoes to use after growing a whole bunch of them this summer. This is the perfect recipe to use them up, especially since soup is my ultimate comfort food.
I finally made this last night after burning my first batch of garlic, then shattering my casserole dish by setting it on the pan that had the tomatoes on it. Ever get the feeling that you just weren’t supposed to make a dish somedays? But I kept on, and roasted some more tomatoes & garlic and made the final product last night! Sooo good! We also made your croutons to put on top, my 3 year old helped (in between bites of the chunked bread). This was our first time branching out with spices (garam masala) and I loved it and husband liked it. Will definitely make again!
Oh my gosh I love all these ingredients :) It looks delicious. If it ever cools down in TX (almost October and still getting past 100…) I am definitely making this.
Also, I’m sure you already have a recipe for this somewhere- but I made a vegan spicy queso yesterday and I think you’d like it. It’s posted on my blog if you have any interest, no worries if you don’t!
I made it, and it was delicious!
It’s taken the no. 1 slot in My Favorite Soups (and your Carrot Apple Ginger goes to no. 2 now).
The only bummer for me is that it didn’t make a whole lot; those tomatoes really turn into nuthin once you blend them. Next time I’ll add even more tomatoes, roast them even more, and add even more coconut milk (incidentally, I wasn’t clear, from the recipe, how much to use, where I live there are only bottles of coconut milk, not cans).
I can’t wait to make this again!
I made it a second time, with more tomatoes and more coconut milk, and it was even better. YUMMMMMMM. Best soup evar.
This is the stuff. The. Stuff. I had to put it in the freezer or I would have eaten the whole pot.
I know this post is so old, but I’m wondering if the soup froze well? I’m trying to use all the tomatoes from my garden before they go bad, so I’m stocking my freezer! Thanks!
If I remember correctly, it was as good after thawing it. I’m glad you commented here so that I remembered this recipe!
I feel like the Augustus Gloop of tomato soup. Yummm
I put some swiss chard in a blender with some fresh basil and through it in the soup for an extra nutritional punch. So delicious. I am very impressed with this recipe. Thanks so much for such a great whole foods plant based blog!
Thats a great idea!
Ha. *Threw it into the soup. Sorry for the typo.
My first thought after trying the broth for this soup was Holy Crap! Hands down one of the beat soups I’ve ever made! It has gained a permanent spot in my recipe rotation. Thanks Angela!
We jjust made this soup and are in awe of how fantastic it is! New to your website and you’re batting 1 for 1. This would be a great gift to someone if you fill a mason jar full of prepared soup along with a pkg of homemade tika marsala and a copy of the recipie. LOVE IT!!
Hey Chelsea, That’s great you enjoyed the soup! :) I also laughed reading “1 for 1” ;)
It’s weird – I’m not a tomato person. I don’t like them in my salads or sandwiches; on pasta or pizza. But I do like a good tomato soup. I’ve never made one from scratch, but I love the idea of roasting the tomatoes for the soup – I can only imagine the depth of flavour that would bring. Definitely saving this recipe…too bad tomato season is basically over :(
I just made this amazing soup and it is seriously the most delicious soup I have ever made!! I was going to freeze some but can’t stop eating it! I will be making it again and again!! Thank you for this recipe and I will be making your other creations as well!! :)
I must say when I saw this recipe I was thinking first of all what on earth is Garam Masala and how are tomatoes with coconut milk going taste good together? I’ve made a few other things from your site such as the roasted tomato basil pesto-which i freaking love and overnight oats, so I held you in high regards. Without any disappointment I gobbled this down like I hadn’t eaten anything in days, truly a unique flavor combo and I love it! So thank you for 1. cooking healthy things that actually taste good and 2. for introducing me to new things I’ve never heard of before :)
(nutritional yeast has become my newest staple)
Cheers,
~Melissa
Angela,Angela,Angela!
This soup/bisque is TO DIE FOR! Your recipes are superb,delicious and healthy all in one!
I am having so much fun perusing this blog for interesting things to make without the guilt of eating them! Keep ’em coming! Talent at it’s best!!