- 2 cans of Fire Roasted Tomatoes
- 2 tbsp roasted garlic flesh
- 1 large sweet onion, peeled & sliced
- 1 can coconut milk
- 3 cups vegetable broth
- 2 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp salt or to taste
- 1/2 tsp freshly ground black pepper
- Preheat oven to 400F. Roast onion and garlic until soft and brown.
- Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.
- Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.
- Use an immersion blender. Pulse for just a few seconds until chunky.
Adjusted from: http://ohsheglows.com/2011/09/23/creamy-roasted-tomato-garlic-onion-coconut-soup/