With so little rain this summer, it’s been hard to feel the inspiration necessary for the making of a good cozy soup. Because, as we all know, rain=cozy and cozy=soup. Last weekend, my day arrived. Finally. It was a chilly Sunday with a steady rain. Perfect. I spent my morning planning for the school year and sipping espresso at Alterra… and dreaming of cozying up with a warming soup.
This tomato soup goes a step or two past your ordinary tomato soup. First, the tomatoes are roasted. Roasted tomatoes=cozy. And THEN, I added garam masala. In case you aren’t familiar, garam masala is the coziest of the cozy spice blends. It’s an Indian spice blend that generally includes lots of peppercorns, cloves, cinnamon, cumin seeds, and cardamom. All things cozy. Think chai and you are on the right track. So picture roasted tomatos with chai-like spices… oh and I also added coconut milk which brings it to an absolute state of cozihood. Perfect.
So we’ve got that magical little number… and then I decided that while my oven was already roasting the tomatoes and onions, I might as well roast some other veggies! Eggplant was the winner. I chose to pair the roasted tomato soup with an eggplant, mozzarella and basil grilled cheese. Throw in some good red wine and a blanket and you’ve got a winner of a rainy evening.
Cozy Garam Masala Roasted Tomato Soup with Eggplant, Basil, Mozzarella Grilled Cheese
This soup was adapted from ohsheglows.com. The grilled cheese came from my brain and a craving.
2-3 large garlic bulbs, prepared for roasting
extra virgin olive oil, kosher salt, & pepper, for vegetables
2 tbsp roasted garlic flesh
all of the roasted sweet onion
1 can coconut milk
3 cups vegetable broth
2 tbsp tomato paste
2 1/2 tsp garam masala
1 tsp salt or to taste
1/2 tsp freshly ground black pepper
1. Preheat oven to 400 and line 2 baking sheets with aluminum foil.
6. Soup: 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. Stir well.
7. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.
8. Carefully pour the soup into the blender in batches. Pulse for a few seconds until smooth. (Your life will be easier if you have an immersion blender, but I don’t. So I have to do it the hard way.)