Sunday, 25 September 2011

Roasted Tomato Soup (w/ roasted garlic & onion + coconut)

Hey there!  Hope your weekend has been wonderful.  We've had the most gorgeous weather here in Toronto this weekend!  Yesterday I went to the gym (I recently joined CrossFit, and I'll tell you about when I've been going for a while), and then biked up to Fiesta Farms to buy our produce for the week.  We then spent the evening having dinner and drinks with some close friends.  Today I've spent a lot of time in the kitchen, and now our lunch for the week is in the fridge!  Best feeling ever!

I found this recipe on a fabulous blog site I visit, called Oh She Glows.  This blog is full of some pretty amazing and creative recipes, among other things, and I finally tried one today.  When I saw the post for this soup the other day, I knew immediately that I would be making it this weekend.  And I have.  And it's so fantastic!  The main ingredients are right up my alley: roasted tomatoes, garlic, onions, coconut milk, garam masala.  The roasted veggies are so savoury, the coconut milk adds a  wonderful slight sweetness and mild coconut flavour, and the garam masala gives it some heat.  So perfect for this time of year.  And my house smells heavenly.

Please check out the original recipe here.  I have tweaked the amounts slightly, as Angela's recipe calls for some of the tomatoes to be used in another recipe.

Roasted Tomato Soup (w/ roasted garlic & onion)

Roasting vegetables:
  • 5 pounds of roma tomatoes, washed & sliced in half
  • 1 large sweet onion, peeled & sliced
  • 3 large garlic bulbs, prepared for roasting (see below)
  • extra virgin olive oil, sea salt, & pepper, for vegetables
  • 5 cups roasted tomatoes
  • 3-4 tbsp roasted garlic flesh (3 whole roasted bulbs)
  • all of the roasted sweet onion
  • 2 cans light coconut milk (remember, Native Forest is the only coconut milk in BPA free cans)
  • 6 cups vegetable broth
  • 4 tbsp tomato paste
  • 5 tsp garam masala
  • dash sea salt or to taste (you may have to reduce amount 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.

1.     Preheat oven to 400F and line 2 or 3 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 below.  Lightly drizzle extra virgin olive oil onto onions, and season onions and tomatoes with salt and pepper.  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 in total (check it after 45 minutes), and the tomatoes for about 1 hour and 20 mins. Your oven times may vary though, just keep an eye on them.

2.     Add 5 cups roasted tomatoes, 3-4 tbsp roasted garlic flesh (3 whole roasted garlic bulbs), and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.

3.     Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.

4.     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 the chunky texture is just amazing.  Serve immediately and garnish with reserved coconut milk, a sprinkle of garam masala, croutons/bread, and fresh black pepper.

How to Roast Garlic:

Take a whole bulb of garlic, remove the lose skins, and simply slice off the top so you expose the tops of all the cloves.  If your knife missed any, just take your paring knife and individually slice off the tops.  Place the bulb on a piece of tin foil, and drizzle it with extra virgin olive oil, so that each exposed clove is covered.  Wrap the tin foil all around the bulb, place in a small casserole dish, and place in a preheated oven - 400 degrees.  Roast for 45 minutes to an hour, until the garlic is browned and golden.  Take a peek after half an hour to see how it's going.  Once the garlic is roasted, wait a couple minutes for it to cool down, and simply squeeze out the roasted garlic flesh.

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