How to make an unreal roasted tomato soup

Ingredients

• 12 halves Tomatoes (Roma or plum tomatoes, halved)
• 100 g Fresh Ginger (peeled, roughly 2‑inch piece)
• 1 head Garlic (peeled, cloves left whole for roasting)
• 1 large Red Onion (peeled and sliced)
• 2 Red Chili (whole, seeds left for heat)
• 500 ml Vegetable Stock (store‑bought or homemade)
• 200 ml Hot Water (for deglazing)
• 400 ml Coconut Milk (full‑fat, one 14‑oz can)
• 1 tbsp Apple Cider Vinegar (adds a bright twang)
• to taste Salt (sea salt preferred)
• to taste Black Pepper (freshly ground)
• 2 tbsp Butter (softened, for spreading toast)
• 4 Bread Slices (whole‑grain or your favorite bread)
• 2 tbsp Fresh Coriander (chopped, for garnish)
• 1 tbsp Olive Oil (for a finishing swirl)

Instructions

1. Preheat Oven

   Set the oven to 180°C and let it preheat while you prepare the vegetables.

   Time: PT5M

   Temperature: 180°C

2. Prepare Vegetables for Roasting

   Halve the 12 tomatoes, place them cut‑side up on a roasting tray. Add generous pieces of peeled ginger and whole garlic cloves. Lightly season with salt and pepper.

   Time: PT5M

3. First Roast

   Roast the tray in the preheated oven for 20 minutes.

   Time: PT20M

   Temperature: 180°C

4. Add Onion and Chili

   Remove the tray, scatter sliced red onion and whole red chilies over the vegetables, then return to the oven for another 25 minutes until everything is deeply caramelized.

   Time: PT25M

   Temperature: 180°C

5. Transfer Roasted Aromatics to Pan

   While the oven finishes, peel the roasted ginger and squeeze the softened roasted garlic out of their skins into a medium saucepan over medium heat.

   Time: PT5M

6. Deglaze and Add Stock

   Pour the vegetable stock into the pan, stir, then scrape the caramelized bits from the roasting tray into the saucepan. Add hot water to deglaze, stirring to lift all browned bits.

   Time: PT5M

7. Blend the Soup

   Transfer the mixture to a blender (or use an immersion blender) and blend until completely smooth. Return the pureed soup to the saucepan.

   Time: PT5M

8. Finish with Coconut Milk and Reduce

   Stir in the coconut milk and a tablespoon of apple cider vinegar. Season with salt and pepper, then simmer over medium heat, reducing until the soup thickens, about 10 minutes.

   Time: PT10M

9. Prepare Buttered Toast

   While the soup simmers, toast the bread slices and spread each with softened butter.

   Time: PT5M

10. Plate and Garnish

    Ladle the hot soup into bowls, drizzle a little olive oil, sprinkle chopped coriander on top, and serve with the buttered toast on the side.

    Time: PT2M

Nutrition Facts

Calories

410

Protein

5 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Tomatoes: Canned diced tomatoes
• Instead of Fresh Ginger: Ground ginger (use 1 tsp)
• Instead of Garlic: Garlic paste
• Instead of Red Onion: Yellow onion
• Instead of Red Chili: Jalapeño, Chili flakes
• Instead of Vegetable Stock: Chicken stock (non‑veg)
• Instead of Coconut Milk: Coconut cream diluted with water
• Instead of Apple Cider Vinegar: Lime juice
• Instead of Butter: Margarine (veg)
• Instead of Bread Slices: Gluten‑free bread
• Instead of Fresh Coriander: Parsley
• Instead of Olive Oil: Any neutral oil

Equipment Needed

• Roasting Tray
• Oven
• Chef's Knife
• Cutting Board
• Medium Saucepan
• Blender
• Measuring Cup
• Spatula
• Serving Bowls
• Toaster or Pan

Critical Steps — Do Not Skip

• Roasting the tomatoes, ginger, and garlic until deeply caramelized.
• Scraping the sticky, browned bits from the roasting tray into the pan.
• Blending the soup to a completely smooth texture.
• Reducing the coconut‑milk enriched soup to the right thickness without boiling.

Chef Tips from the Video

• For extra depth, add a pinch of smoked paprika with the stock.
• Use a high‑quality full‑fat coconut milk; low‑fat versions can become watery.
• Finish the soup with a squeeze of fresh lime instead of vinegar for a brighter note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portion‑size bags for up to 1 month; thaw before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the tomatoes, ginger, and garlic up to step 4 and store them in the fridge for up to 2 days.
• The soup can be blended and refrigerated; reheat gently and add coconut milk just before serving.

Frequently Asked Questions