For most of my life I was like another person in the crowd of non soup lovers, I too said things like “Soup isn’t a meal.” And “it doesn’t fill me up.” I saw soup as a mundane creation that people liked to make and eat when trying to be healthy, not because they genuinely liked the flavor.
I thought that until I read the book ‘French Women Don’t Get Fat,’ where soup is mentioned as an important part of the classy, beret wearing French women’s diets.
I thought about it and I had already made room in my life for a couple of soups that I genuinely salivated after from time to time. Considering these thin women who eat what they want and walk it off (unlike the rest of us) loved it so much I made a goal to eat more soup on a regular basis.
Thinking about it now, soup is one classy meal, how else can you fit a large variety of healthy fare into your day? You can have black bean tortilla soup or pumpkin soup or avocado soup, anything for any mood.
The beauty I soon discovered with soups is that there is really no limit to what you can make and it’s so easy to freeze and eat later when time is not something you have spare. If more people gave in to the wonder of soup, I’m sure we’d all be happier and healthier for it, but that’s a discussion for another day.
This soup recipe has to be one of the easiest, quickest meals I make.
Truthfully, I never actually liked tomato soup prior to making this recipe, too much acidity and the strength of cooked tomato was a taste I didn’t like. The difference here is the roasted tomatoes with a combination of other softer tasting vegetables and added coconut milk makes this soup not your typical tomato soup, its altogether smoother on the palate.
Note: Images updated in early 2019.
Roasted Tomato Soup with Coconut Sambal
Adapted from Bill Granger’s Bill’s Basic’s Book
500 grams/1 pound canned whole tomatoes
500 grams/1 pound canned whole cherry tomatoes
1 onion, roughly sliced
4 cloves garlic, peeled
1 bell pepper, preferably red, roughly chopped
1 tablespoon olive oil
1 teaspoon of fresh vegetable broth or 1 vegetable broth cube
1/2 cup coconut milk
Cashew and Coconut Sambal
1/3 cup cashew and almond nuts
1/3 cup desiccated coconut
Handful of coriander
Heat the oven to 200°C/390F. Drain the juice from the canned tomatoes and place on a large baking tray.
Add the garlic, onion, bell pepper to the baking tray. Finally add the olive oil and salt, pepper.
Cover with aluminum foil and place carefully into the oven, ensuring not to rip it while sliding into the shelf.
After an hour, take the tray out of the oven and remove the aluminum foil off. Reduce the heat to 180°C/355F. Place the tray back in oven for another half hour, ensuring the entire tray has the juices well spread out so nothing dries out.
After 30 minutes, take the vegetables out of the oven and set aside to cool.
Make the vegetable broth at this time. Once the broth and vegetables are cooled enough to blend, place in a food processor and mix until smooth.
Place the soup into a stovetop pot and heat slowly, once warm, add the coconut milk. Stir to mix.
For the sambal, finely chop the nuts and coriander and place into a saucepan, add the coconut. Place the heat on low and stir often until lightly golden.
Serve the tomato soup with a dash of the toasted Coconut Sambal on top.