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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.
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1st Keep
 johnnygrizz
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