Creamy Coconut and Roasted Tomato Soup

Roasting Vegetables:
4 1/2 pounds roma tomatoes
1 large yellow onion
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 (or appropriate GF substitute)
 
Preheat the oven 400°F on a convection setting.

Wash the tomatoes and slice them lengthwise, place them on a large baking sheet that has been greased with nonstick cooking spray. Sprinkle with salt and pepper and place in oven for about 40-60 minutes. You want them to look wrinkly with most of the water evaporated out.

Find a medium sized casserole dish that has a lid and spray with non stick cooking spray. Cut the onion into wedges and add to the casserole dish. Cut the bottom off the bulbs of garlic to expose the inner garlic cloves, add the bulbs to the same dish as the onions. 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.

Now that the vegetables have finished roasting the tomatoes should have shrunk down to about 3 cups. In a large stock pot add the roasted tomatoes and the roasted onions. Once the garlic has cooled enough to handle, squeeze the cloves out of two of the bulbs and into the stock pot. Add in the coconut milk, tomato paste, broth, and spices- bring to a boil and then turn it down to a simmer for about 5-10 minutes.

While the soup is simmering, slice the baguette lengthwise and then into 3-inch pieces, drizzle with some olive oil and salt. Squeeze the cloves of garlic out of the remaining bulb and spread it evenly over the baguette pieces. Bake in oven for five minutes, and then broil for another 2.

Carefully transfer soup to blender and pulse for a few seconds, leaving a few chunks here and there.  Serve with a piece of garlic baguette.

Recipe adapted from Oh She Glows