For man, autumn is a time of harvest, of gathering together.
For nature, it is a time of sowing, of scattering abroad.
~ Edwin Way Teale
As fall begins its transition into a cold, wet, West Coast winter, I find myself longing for warmth anywhere I can find it. I love nothing more than a hot bowl of soup with beautiful fresh baguette or slice of sourdough bread.
As much as I enjoy heating up the occasional can of Campbell’s Tomato Soup with crumbled saltines, as I enjoyed so often as a child, I much prefer to make my own soup. This week in honor of the arrival of November, colder temps and the transition from fall into winter, I have four delicious soup recipes to share.
The first soup, I found on Angela’s amazing blog. I have been following her blog for quite some time now, and thoroughly enjoy the recipes that come out of her kitchen. She is continually coming up with delicious, healthy, vegan recipes, including the one I am about to share.
Angela describes this soup:
…anything but traditional, boring, or bland and it’s definitely one of the best homemade soups I have made to date. The light coconut milk is a great way to add a luxurious creaminess, pairing well with the heat from the garam masala and adding a nice contrast to the rustic quality of the roasted vegetables.
This soup was so delicious — spicy, rich and warming — perfect for a chilly fall day, it warmed me from the inside out. I hope you enjoy it as much as I did!
adapted from Oh, She Glows
Roasting vegetables
5 pounds of roma tomatoes, washed & sliced in half
2-3 large garlic bulbs
extra virgin olive oil
sea salt and pepper, for vegetables
Preheat oven to 400F.
Line two baking sheets with tin foil . Place tomatoes, cut side up on foil. Drizzle with oil and season with salt and pepper. Prepare garlic for roasting, For how to prepare the garlic, see this tutorial. Place pan in the oven. Depending on your oven temperatures, your garlic should take approximately 30 to 45 minutes, while the tomatoes may take closer to 60 to 70 minutes. You will need to keep an eye on your tomatoes to keep them from burning.
Roast tomatoes and garlic can be made a day or two ahead and stored in an airtight container in the fridge.
Soup
1 large onion, diced
3 cups roasted tomatoes
1 head roasted garlic, 2 large cloves reserved
all of the roasted sweet onion
1 can light coconut milk, 3 tbsp. reserved for garnish
3 cups vegetable broth
1 tbsp. olive oil
2 tbsp. tomato paste
1 – 1 1/2 tsp. garam masala
sea salt and pepper, to taste
Garnish
roasted garlic crostini
coconut milk
Preheat broiler to 500F, place rack in middle of oven.
In a large pot, heat olive oil over medium-high heat. Add onion, and sauté until translucent and beginning to caramelize [ cooks note: you can also roast the onion as in the original recipe ]. Add roasted tomatoes and garlic flesh, and stir until heated through. Once heated, add coconut milk, tomato paste and broth, stirring to remove any lumps from the tomato paste.
Add seasonings and spices, and adjust to taste. [ cooks note: I found 2 tsp. garam masala to be a little strong for my taste. You may want to consider adding 1/2 teaspoon at a time until seasonings 'taste right' ].
While soup is heating through, slice a baguette in thin slices. Lightly butter and spread roast garlic over surface. Place baguette on a foil lined cookie sheet, and broil for two to three minutes, until lightly browned. Remove from heat and set aside.
Bring soup to a boil and simmer for five to ten minutes.
Carefully transfer soup to a blender, processor, or use an immersion blender. Pulse for just a few seconds until desired texture is reached. [ cooks note: I prefer a heartier chunky soup, so I just scooped out the chunks and pulsed quickly in my blender. An immersion blender would be a much quicker, and less-messy alternative! ]
Serve immediately and garnish with reserved coconut milk and crostini.
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