Roasted Tomato, Garlic, & Onion Coconut Soup
This tomato soup is anything but traditional, boring, or bland and it is 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!
This tomato soup is anything but traditional, boring, or bland and it is 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!
- 2 tablespoons tomato paste
- 1/2 teaspoon freshly ground black pepper
- soup:
- extra virgin olive oil
- roasting vegetables:
- 5 pounds roma tomatoes washed & sliced in half
- 1 large sweet onion peeled & sliced
- 3 large garlic bulbs prepared for roasting
- 3 cups roasted tomatoes
- 2 tablespoons roasted garlic flesh
- roasted sweet onion
- 1 can (12 oz) light coconut milk (reserve 2-3 tbsp for garnish)
- 3 cups vegetable broth (i used low-sodium)
- 2 teaspoons garam masala
- 1 teaspoon salt or to taste (you may have to reduce amt. if you used full-sodium broth)
- garlic croutons for garnish
- garam masala for garnish
- Carbohydrate 39.547338445641 g
- Cholesterol 0 mg
- Fat 3.13407016794872 g
- Fiber 5.76555846673459 g
- Protein 4.51218859794872 g
- Saturated Fat 0.434608219666667 g
- Serving Size 1 1 cup (1897g)
- Sodium 41605.7024171305 mg
- Sugar 33.7817799789064 g
- Trans Fat 0.349406696782052 g
- Calories 187 calories
Step-by-step
- 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!
- 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.
What happens to roasted alliums and nightshades when they sit overnight? Historically, cooks understood that soups containing high-acid tomatoes and pungent garlic improve significantly after twenty-four hours in storage. Sugars caramelize further, and the aromatic compounds in the garam masala meld completely with the fats in the light coconut milk. Roasting vegetables at 400 degrees Fahrenheit concentrates natural moisture, transforming watery raw produce into a dense paste rich in glutamates. Evaluating vegetable doneness without a thermometer requires careful visual tracking: onions signal readiness when their edges turn golden-brown and translucent, whereas whole garlic bulbs require a full sixty minutes until the cloves yield entirely to gentle pressure and slide out of their papery skins like soft butter.
- Line baking sheets with heavy-duty aluminum foil rather than parchment paper, because parchment paper will burn and char during the extended roasting times required for dense roma tomatoes.
- Watch the onion slices closely during the initial thirty minutes of heat exposure, removing them early if the thinner edges darken before the centers soften.
- Pulse the cooked mixture in batches using an immersion blender for only a few seconds if a rustic, chunky texture is desired over a completely uniform puree.
Store leftovers safely in an airtight container in the refrigerator for up to four days, gently reheating individual portions on the stovetop without bringing the dairy-free liquid to a hard boil. Reheated portions often taste more balanced than fresh batches because the spice oils have fully penetrated the tomato solids.
