This is a good one – smoky, satisfying, and just the thing when you’re craving some veggie goodness – or when you’ve found a cache of almost-bagels and need something to dunk them in.
gluten-free, vegetarian, vegan, paleo
Smoky Roasted Tomato Soup
28 ounce can whole tomatoes
1 yellow onion
4 cloves garlic
1 Tablespoon olive oil
3 Tablespoons tomato paste
1 can coconut milk
1/2 cup vegetable broth
Salt & pepper
1 teaspoon caraway seed (optional)
1 Tablespoon smoked paprika
2 teaspoons curry powder
Preheat oven to 400F/220C. Pull the tomatoes out of the sauce and place on a prepared baking sheet with the garlic cloves and the onions (chopped roughly). Bake 30 – 45 minutes or until the tomatoes are a bit blackened on the top. My onions were a bit burnt on the outside layer, but I think that added to the flavor. I chucked about half the burnt outer layer parts.
Cool and add to a blender with the rest of the ingredients. Whiz until smooth.
Add to a saucepan and simmer 20 minutes or so, stirring semi-frequently, and tasting to add salt & pepper.