I made a very ambitious recipe this week. I found this recipe for creamy roasted tomato, garlic, and onion coconut soup months ago on Oh She Glows. I pinned it on my soups/stews pinterest wall, and have occasionally gone back to look at it since then, always thinking, “eh, that looks too difficult.” Not today though! I felt inspired to exert the time and energy needed, so I went to the store to pick up 5 pounds of tomatoes, 3 garlic bulbs, and the other necessary ingredients. I followed Angela’s recipe pretty much exactly so I won’t rewrite it, but here are my steps. I’ll put my notes at the bottom.
Part of why this recipe took so long was the time required to roast the tomatoes, onion, and garlic before even starting on the real soup. The recipe called for 5 lbs of roma tomatoes. 5 lbs turns out to be a lot:
As I prepared everything for roasting, I set the oven to heat to 400°. I cut the tomatoes in half, arranged on a baking tray, and sprinkled with salt.
Like I said, 5 lbs is a lot! I also sliced the onion, arranged on a tray, and then drizzled with olive oil:
Roasting the garlic was definitely the most educational part of this experience. I’ve never roasted garlic before, but it was pretty easy to follow Angela’s garlic-roasting tutorial. First, you peel off the loose layers of the garlic:
This step was actually probably the most difficult for me since I wasn’t quite sure what qualified as a loose layer and what didn’t. Aren’t all the layers kind of loose?! Then, you cut off the tip so the cloves are exposed:
Place on a sheet of tin foil and drizzle 1 teaspoon of olive oil on each bulb:
Then, wrap up the bulbs and place in a small baking dish:
Once everything was prepped for roasting, I stuck it all in the oven. The onions cook the fasted, and I took them out after 30 minutes:
I cooked the garlic for about 15 minutes more (so a total of 45 minutes) and then removed them:
You can know the garlic is done if the tips are golden. I probably could have cooked it a few minutes longer, but they looked pretty good to me. The tomatoes took another 30-35 minutes still, so they were in the oven for about a total of 75 minutes.
I probably could have cooked them even longer, but I was getting a little antsy since already things were taking a long time.
My primary comment on the original recipe was that the quantities listed for the roasting stage were way too big. The recipe said to roast 5 lbs of tomatoes and three bulbs of garlic, yet the actual soup recipe only called for 3 cups of roasted tomatoes and 2 tablespoons of roasted garlic. There was A LOT leftover. Oh well, I guess I’ll have to eat it some other time. 🙂
To extract the roasted garlic, you basically just squeeze the bulb and and the roasted gloves will ooze out:
Make sure to let the garlic cool before you do this step! I let the garlic cool for about 20 minutes, and squeezing it was still so hot I burned my fingertips a little bit.
After taking out the necessary 2 tablespoons garlic and 3 cups tomatoes, this is all of the leftover:
I combined the garlic, tomatoes, and full roasted onion in a large pot on the stove:
Added one can low fat coconut milk and 3 cups of chicken broth (this is an edit to the original recipe which uses vegetable broth):
Add two tablespoons of tomato paste and two teaspoons of garam masala:
Mix it all together, bring to a boil, and cook for about 10 minutes:
Use an immersion blender to puree:
I served the soup with a side of black beans, cheese, and avocado. The soup was very good and definitely had a bit of spice due to the garam masala. There are six servings, which might start to feel like a lot for one person, but this could be a great dish to bring to a potluck!