Recipe: Creamy Coconut and Roasted Tomato Soup


Soup warms my soul but tends to get a bad rap in the summer because it’s too hot when it’s hot outside. Well, I’m here to let you know it is a perfectly good accompaniment to hot weather because you can still eat it inside in the air conditioning! This recipe is surprisingly flavorful and creamy without feeling heavy. Great for a starter or a full meal for you and the family.


  • Roasting Vegetables
  • 4 ½ pounds roma tomatoes
  • 1 Large yellow onion
  • 2-3 garlic bulbs
  • Olive Oil
  • Salt
  • Pepper
  • Soup
  • 1 can light coconut milk
  • 3 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1-2 teaspoons garam masala spice (add gradually to taste)
  • Baguette


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Slice the tomatoes lengthwise, place on a large greased baking sheet and sprinkle with salt and pepper.
  3. Cook the tomatoes in the oven for 40-60 minutes until wrinkled with most water evaporated.
  4. Using a casserole dish with a lid, spray with a nonstick coat.
  5. Cut the onion into wedges and add to the casserole dish.
  6. Cut the bottom off the bulbs of garlic to expose the inner garlic cloves, add the bulbs to the same casserole dish as the onions.
  7. Drizzle with a little olive oil, pop the lid on the casserole dish, and bake until the onions start to turn golden and the garlic is caramelized, roughly 40 minutes.
  8. Once the vegetables are roasted, in a large pot add the roasted tomatoes and the roasted onions.
  9. When the garlic has cooled, squeeze the cloves out of two of the bulbs and into the pot. Add in the coconut milk, tomato paste, broth, and spices.
  10. Bring to a boil, then simmer for about 5-10 minutes.
  11. While the soup is simmering, slice the baguette lengthwise and then into 3-inch pieces, drizzle with some olive oil and salt.
  12. Squeeze the cloves of garlic out of the remaining bulb and spread it evenly over the baguette pieces.
  13. Bake in oven for 5 minutes, and then broil for another 2.
  14. Transfer soup to blender and pulse for a few seconds leaving a few chunks.
  15. Serve with baguette pieces.