Featured Recipe
Roasted Tomato Garlic Soup
By Kate
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Roasted garlic and tomatoes combined with caramelized shallots, roasted red peppers added for sweetness. Olive oil and harissa paste bring depth. Slow roasting softens all. Pureed to creamy texture, tempered with vegetable broth and coconut cream for richness. Fresh thyme replaces basil as garnish. Soup reheats well, flavors meld overnight. Serve with toasted baguette or spiced cheese sandwich.
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Prep:
30 min
Cook:
50 min
Total:
Serves:
4 servings
soup
vegan
comfort food
French-inspired
Introduction
Garlic and tomatoes, slow roasted. Deep scents fill the kitchen. Shallots take caramelized turns, roasted red peppers slip in for sweetness. Harissa adds smoky heat not overpowering but clear. Puree thick but not heavy. Coconut cream cools and rounds, no dairy needed. A few thyme leaves freshen at the end. No basil here. Warm, rustic, easy to make. Great as light meal or first course. Piping hot from stove or the next day, flavors have settled. A simple toast on the side or cheese sandwich, ideal partners. Rushed days or slow evenings.
Ingredients
About the ingredients
Garlic head sliced but left whole for roasting, softens to buttery texture. Roma tomatoes preferred for their fleshiness and fewer seeds. Shallots swap for red onions to add milder sweetness after roasting. Harissa paste replaces tomato paste bringing smoky depth with gentle heat. Olive oil crucial both for roasting and finishing drizzle. Coconut cream used instead of dairy cream, subtle flavor difference, great for lactose intolerance. Vegetable broth makes this vegan-friendly. Thyme leaves used for herbal lift instead of basil traditionally paired.
Method
Technique Tips
Oven preheated to slightly higher 200° C to speed roasting, time shortened to 50 minutes. Roast tomatoes and garlic in covered Dutch oven to intensify flavors and keep moisture but uncovered for light caramelization on top. Rest garlic briefly to cool and make pressing easier. Immersion blender yields finest texture but regular blender okay in batches. Adjust seasoning after blending, salt helps bring out sweetness. Passing through sieve optional but recommended for ultra smooth finish. Warm slowly to avoid separating coconut cream. Serve drizzled with olive oil for extra silkiness and fresh thyme for aroma.
Chef's Notes
- 💡 Choose Roma tomatoes for best results. Fleshy texture helps create body in soup. Fresh garlic is key for deep flavor. Roasting garlic softens it. Wait for those cloves to cool a bit before squeezing out.
- 💡 Immersion blender makes for silky smooth soup. But if regular blender used, blend in batches. Watch for splattering. Adjust salt after blending. It brings out natural sweetness of tomatoes.
- 💡 Option to strain the soup for smoothness. Sieve catches any bits. Extra step adds a little more time. Wind up with velvety texture. Taste testers will appreciate.
- 💡 Coconut cream gives richness. Non-dairy yet creamy. Stir slowly when adding to avoid separation. Warm slowly on stove. No direct heat. Maintain creaminess.
- 💡 Garnish with fresh thyme for aroma. Adds a nice herbal note. Drizzle of olive oil on top enhances flavor. Toasted baguette pairs well. Spicy cheese sandwich makes a perfect side.
Kitchen Wisdom
How to reheat soup?
Gently warm on stovetop, avoid boiling. Stir regularly. Keeps coconut cream in check. Great flavors meld overnight too.
Can I use different veggies?
Sure, red peppers add sweetness. Zucchini could work too. Just keep roasting time in mind. Texture matters.
What's the best way to store leftovers?
Cool down first. Airtight container, fridge is ideal. Should last three days. Can freeze too, but watch flavor.
What to do if soup is too thick?
Gradually add more broth. Stir as you go. Fix texture easily. Balancing is crucial.
