Roasted Tomato & Garlic Soup
Arpita Darooka
Comfort meal/drink for rainy or winter evenings. Delicious, creamy and vegan.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Roasting Time 35 minutes mins
Course Drinks, Meals
Cuisine Global, Indian
- 3 Pcs Tomatoes - large
- 1/4 Cup Cherry tomatoes or substitute this with 1 additional large tomato.
- 5-6 Cloves Garlic
- 2 Tsp Garlic - minced
- 1 Pc Onion - large Sliced
- 3+1 Tbsp Olive oil
- Salt to taste
- Black pepper to taste
- 1/4 Cup Coconut milk Or use 1/8 cup fresh cream
- 1/2 Tsp Sugar optional
- 1/2 Cup Water
- Garlic granules to garnish.
In a baking pan, place the tomatoes, garlic, 3 tbsp olive oil, salt and black pepper and roast them in a pre heated oven at 170 C (fan assisted) for 35 mins.
While the tomatoes roast, heat a tsp olive oil in a pan and sauté sliced onions until it caramelises (turns golden brown).
Remove the tomatoes from the baking pan, and deglaze the pan. Collect all the juices and scrap the bits in there. In a blending jar, add the roasted tomatoes, collected juices and bits, caramelised onions and blend until smooth.
Now if you like smooth soup, seive it through a fine mesh strainer. I like to keep the fibre so I use wide gap strainer and just discard the larger un-blended bits.
In a pan, again heat 1 tsp olive oil, add minced garlic, sauté until it changes colour. Add the soup mix and water and let it come to a boil. Add salt and ground black pepper. Lower the flame and add coconut milk. Let it cook covered on sim for 15 mins. Taste and adjust seasonings.
Garnish and enjoy!!!
Substitute coconut milk with fresh cream. Reduce the quantity of fresh cream to half.
If the coconut milk looks curdled while cooking, just give it a good stir and it will be fine. It’s normal and doesn’t change the texture, taste or property of coconut milk. Keyword roasted tomato and garlic soup recipe, soup recipes, Tomato and garlic soup