How to make an unreal roasted tomato soup
17,023,242
Published 2023-06-26
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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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All Comments (21)
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Man, I just made this now. What an incredibly rich, and intense soup. A wonderful, complex depth of flavour. I highly recommend trying this!
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Made this a few days ago in a big batch. My roommate made some bread and we've been in heaven all week. Just roasting everything made the apartment smell so nice 😊 didn't have an immersion blender, but was able to put everything into a stand up blender once roasted then transferred to a pot to finish it off. Highly reccomend
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“knob of ginger and a bob of garlic” 😂😂😂
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I made this last night and added a Carrot and about 6 mini bell peppers with a small can of diced .... omg! Can't wait till tonight for leftovers! Delish!
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bro is the most english Englishman ive ever heard
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In Sri Lanka, if you added a few more spices like turmeric, fenugreek seeds, curry leaves, rumpe and chili powder with maybe 1 other vegetable with a splash of lime it would resemble a curry. We cook most food in coconut milk. All our vegetarian dishes are also vegan friendly.
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Deglazing your roasting tray with stock and then adding it back into the soup is genius, definitely trying that!
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As a Nigerian, this is me thinking of using that for Jollof rice 😂😂😂😂 It would be epic!!! The coconut milk would take that rice a notch higher. Ahhhhhhhh, I love good food😊❤
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This is got to definitely be the best tomato soup recipe I’ve ever seen!! The only thing I like to add is some roasted red pepper. Not too much that it takes away the tomato taste. But roasted red pepper in the background seems to lift the taste of the chilli pepper. Almost bringing out its floral notes. ❤
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Tomato soup and a grilled cheese are the bee's knees I swear
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Before adding the coconut milk pour it through a mesh strainer to remove the skins and seeds for a smooth silky soup, it would make this amazing soup even better.
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A tomato soup with ginger and coconut milk? That’s insane! I love Thai, Japanese and Indian curry but there’s too much spice that I don’t have, but this looks amazing. I bet it will be even more amazing if basil was added into the mix. Tomato and Basil are a perfect a pair, Basil and Coconut mil is another perfect pair, so I would bet Tomato, Basil and Coconut Milk will be a heavenly pair.
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People have always looked at me weird for loving tomato soup and you just elevated the game thank you
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You just KNOW this thing tastes insanely good
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As someone who's been cooking since childhood, and has had all those ingredients in different dishes, I've never thought of combining then like that. I've got to get more adventurous!
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I made this soup today. I used red bell pepper instead of chilli pepper. I baked in glass jar so mine werent as charred as his but it was decent. Taste was so good we licked everything off. I also added some basil leaves instead of cilantro and some green onions. Thank you for this recipe.
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Sounds so good. I make a smoked tomato soup, but never thought of using coconut milk. Going to have to try this.
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Oh yum, I never thought of ginger in tomato soup. Autumn is the right time of year for that 😋
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Roasting is key here. The richness it adds is unreal. Same goes for a lot of soups, especially the likes of parsnip soup
