Ghee Roasted Tomato Coconut Soup, made with jammy roasted tomatoes, creamy coconut milk and finished with a tempering of ghee and spices.
GHEE ROASTED TOMATO COCONUT SOUP
If you like Maharashtrian Tomato Saar or creamy spicy soups, you’re going to love this recipe! Prepared with just a handful of ingredients, this tomato soup recipe is so flavorful and couldn’t be simpler to make! To make you’ll first roast tomatoes in ghee until bubbly and caramelized. These roasted tomatoes will then be blended with coconut milk and added to a spicy ghee tempering. The result is a silky smooth sweet, savory and spicy soup, perfect for cold winter days.
ROASTING THE TOMATOES
- Roasted tomatoes adds extra favor and eliminates all the fuss of standing above the stove and stirring.
- You may be wondering why to roast the tomatoes when they can easily be boiled or steamed but TRUST ME. Roasting the tomatoes brings out their natural juices and slightly caramelizes them leading to a sweet, rich tomato soup flavor.
- You can use either Campari, Roma, or plum tomatoes. For this recipe I used Campari tomatoes as they have just the right balance of sweetness and acidity.
- The tomatoes are roasted with ghee, salt and pepper. The natural nuttiness of ghee works perfectly as the tomatoes roast and caramelize.
ADDING THE COCONUT
While many traditional Maharashtrian Tomato Saar recipes call for fresh grated coconut, we use coconut milk in this soup for ease and creaminess. I like using coconut milk as I love it’s texture and creaminess. It adds a natural balance to the acidic tomatoes while helping the soup become silky smooth.
SPICE IT UP
- Unlike most soup recipes, this soup gets a tadka, also called a tempering. In this way we briefly roast whole spices in ghee to release their essential oils, thus making their flavor more aromatic. Because this recipe is made with only a handful of ingredients, this step plays a crucial role in developing flavors!
- For the tadka you’ll need hing, also known as Asafoetida which has the flavor profile of garlicky onions, whole jeera, cumin for its smokiness, kadi patta, curry leaves for their aromatics, and green birds eye chilies (or serranos) for the heat.
- While the amount of heat is dependent on you, a nice spice helps out the sweet creaminess of the tomatoes and coconut.
I hope you enjoy this delicious Ghee Roasted Tomato and Coconut Soup! Like soups? Try our Green Goddess Celery and Leek Soup
- 1 pound of tomatoes (about 10 Campari or 8 Roma tomatoes)
- ½ tablespoon ghee
- 1½ cup coconut milk (a full 13 oz can)
- 1 teaspoon salt
- ¼ teaspoon brown sugar
- ½ teaspoon black pepper
- 3 cup water
- 1 tablespoon ghee
- ⅛ teaspoon hing/asafoetida
- ½ teaspoon jeera/cumin seeds
- 6-7 kadi patta/curry leaves
- 2 green chilies finely sliced; birds eye or serrano
- 1 teaspoon salt; adjust to taste
- Pre heat oven to 420F and grease or line a baking tray with parchment paper.
- Cut tomatoes in half and add them to a bowl (or your baking tray) with ½ tablespoon of melted ghee, 1 teaspoon of salt, sugar, and all of the black pepper. Toss and spread out on baking tray.
- Roast the tomatoes for 40 minutes.
- In a blender or food processor, combine roasted tomatoes, coconut milk, and water. Blend until creamy and smooth.
- In a deep sauce pan add 1 tablespoon of ghee and warm on medium heat. Once it melts add in the hing followed by jeera.
- As the jeera started to crackle add the kadi pata and as they sputter, add in the green chilies and mix to ensure the spices don’t burn. Decrease heat to low and allow the chilies to roast for a minute.
- Add in the roasted tomato-coconut mixture along with the remaining salt.
- Increase the heat to medium and allow the soup to bubble for 2-3 minutes before serving hot.
Enjoy,
I am new in your blog, but i was looking for this type of recipe, and found your blog post. Thanks for sharing amazing mixer of tomato and coconut soup, i will surely try tomorrow. Thanks again!