This soup is so rich and creamy, it makes me wonder why anyone would choose to cook with cream when they can easily achieve the same results without. It has sweet notes from the coconut milk and has the perfect combination of spices.
4 1/2 pounds Roma tomatoes
1 large yellow onion
3 garlic bulbs
1 can light coconut milk
3 cups vegetable broth
2 tablespoons tomato paste
Baguette (or appropriate GF substitute)
1-2 teaspoons garam masala spice, add gradually, to taste
Preheat the oven 400°F. Grease a baking sheet, set aside.
Wash the tomatoes and slice them lengthwise, sprinkle with salt and pepper and place them on the prepared baking sheet. Roast for about 1 hour and 20 minutes, they should look wrinkled with most of the water cooked out.
Prepare a medium sized baking dish that has an oven safe lid (you can use tinfoil if need be).
Cut the onion into wedges and place in the baking dish. Cut the bottoms off the garlic bulbs to expose the inner cloves, add the bulbs to the baking dish along with the onions, drizzling with a little bit of olive oil. Place a lid (or the tinfoil) over top and bake until the onions and garlic start to caramelize, about 30-40 minutes.
The roasted tomatoes and onions should have shrunk down to total about 3 cups.
In a large stock pot add the roasted tomatoes and onions.
Once the garlic has cooled enough to handle, squeeze the cloves from two of the bulbs into the pot with the tomatoes and onions. Add in the coconut milk, tomato paste and broth. Bring to a boil then lower to a simmer for 8 minutes.
Slice the baguette lengthwise and then into 3-inch pieces, drizzle with some olive oil and salt. Squeeze the cloves of garlic out of the remaining bulb and spread it evenly over the baguette pieces. Bake in oven for five minutes, then broil for 1 minutes.
Carefully transfer the soup to blender and pulse for a few seconds, leaving a few chunks here and there. Stir in the spices and serve with a piece of garlic baguette.
Recipe adapted from Oh She Glows
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