Monica Fink | Roasted Tomato Soup

Roasted Tomato Soup

roasted tomato soup

I can’t even begin to describe how amazing your kitchen will smell as you prepare this gorgeous soup!  And then, of course, there’s the taste…totally worth the cooking time.  Have a special someone you’d like to impress?  THIS is your recipe. 🙂



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

coconut oil (or other high heat oil)

kosher salt & pepper



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

2 tbsp tomato paste

2 tsp garam masala (add slowly, to taste)

1 tsp salt or to taste

1/2 tsp freshly ground black pepper

for garnish: garlic croutons, coconut milk, pesto, herbs, garam masala, pepper, etc.


Preheat oven to 400F and line 2 baking sheets with tin foil (note that parchment paper will burn).

Grab a small casserole dish to place the garlic in. If you’ve never roasted garlic, check out this tutorial.

Lightly drizzle oil onto onions and season onions and tomatoes with S & P. 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 or so (check it after 45 mins), and the tomatoes for about 1 hour and 20 mins. Your oven times will vary though, so keep an eye on them!

Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.

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

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 I liked the texture. Serve immediately and garnish with reserved coconut milk, a sprinkle of garam masala, croutons/bread, and fresh black pepper.

Serves 4

Courtesy:  “Oh She Glows”

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