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roasted tomato, chili and coconut soup

17 October 2011 by Dominic Franks

the humble tomato can be both dreadfully dull and fabulously fruity… get it wrong, from a huge box in a supermarket, you know what I mean… those pale orange, rock hard balls… and it tastes of very little more than water.  Get it right and with one bite your senses erupt with the essence of summer… fruity and tart with that heady scent of vine that should be distilled, bottled and sold as Eau de Maison-Vert!

… and its application is endless, from it’s natural state as a gem in a salad to the very depth of a classic Italian Pasata…

The tomato is the vegetable of the month over at lovethegarden.com where, each month, they encourage us bloggers to make a vegetable a hero, to be in the chance of winning fabulous prizes… the deadline for entries for the tomato is tomorrow but details for next time can be found here.

… i’m hoping this very tasty soup will see me take the prize, it’s such a fabulous combination of sweet and chili but also has a hidden depth from the pre-roasting of the tomatoes… eat your heart out Mr. Heinz!

Roasted Tomato, Chili and Coconut Soup
there’s also some sunshine squash in here too, which adds a further creamy thickness to the soup.

6 medium vine tomatoes – quartered
1 sunshine squash (you could use any squash or even pumpkin) – skinned and chopped into large chunks
1 medium onion – finely chopped
1 medium red chili – finely chopped (hotness level of your choice)
half a regular can of coconut milk
1 pint of good vegetable stock
olive oil
rosemary

– place the tomatoes and squash into a roasting dish, drizzle liberally with olive oil, sprinkle with rosemary and a pinch of salt and bung it in the oven to roast for 1 hour on a low 150 until gently roasted

– saute the onions in some olive oil and a little butter over a gentle heat until tender (5-8 minutes), add the chili and saute for a further 3 minutes

– add the roasted tomatoes and squash and let them all sweat together for a moment or two before adding the veg stock and the coconut milk.

– season to your taste and let it simmer gently for roughly 20 minutes and then whizz into a frenzy with a hand-held blender

eat and of course, enjoy!

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Filed Under: Everything else Tagged With: lovethegarden.com, oven roasted tomatoes, soup

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Comments

  1. Karen S Booth says

    17 October 2011 at 6:45 pm

    What a fabulous challenge and also what a GREAT soup Dom ~ it has my name all over it, the flavours must have been amazing and the colour is glorious. I am a BIG soup lover and I have bookmarked this recipe for future delectation!
    Karen

  2. A Trifle Rushed says

    17 October 2011 at 8:21 pm

    What a fab soup, just what we need as autumn has suddenly arrived. It's rather chilly!

  3. Janice says

    17 October 2011 at 8:24 pm

    How gorgeous, the rich red tomatoes and chilli of summer meet the sweet orange squash of the autumn – Equinox soup! Not sure where the coconut comes in maybe it can play the part of the moon.

  4. Gary says

    17 October 2011 at 8:32 pm

    That sounds divine, I love tomatoes

  5. manu says

    17 October 2011 at 8:44 pm

    This soup is so yummy and confortable!!
    Have a great evening

  6. Phil in the Kitchen says

    17 October 2011 at 10:02 pm

    Lovely sounding soup. I like the idea of the coconut alongside those intense, roasted flavours.

  7. Michael Toa says

    17 October 2011 at 10:53 pm

    Ah, what a beautiful looking and sounding soup. Love the addition of coconut milk. Must try it next time I make tomato soup.

  8. From Beyond My Kitchen Window says

    17 October 2011 at 11:36 pm

    Mmmm….so delicious with the coconut milk. Everything tastes so much better roasted in the oven. The color is really appealing too….

  9. Baking Addict says

    17 October 2011 at 11:40 pm

    I love tomato soup and this is such an interesting combination of flavours. Perfect for autumn.

  10. Victoria says

    18 October 2011 at 8:47 am

    what a great combo…and perfect the miserable day we are having up here! 🙂

  11. Lynds says

    18 October 2011 at 12:17 pm

    Yum!! This sounds and looks amazing! That would have made the perfect lunch today 🙂

  12. Jenn says

    18 October 2011 at 12:52 pm

    I think you definitely made tomatoes into a hero here! The soup looks and sounds amazingly good!

  13. StephenC says

    18 October 2011 at 1:01 pm

    I have to ask. What is sunshine squash.
    scrout1944@msn.com
    By the way, the soup sounds most savory and delicious.

  14. MissCakeBaker says

    18 October 2011 at 1:03 pm

    Looks good. Soup weather has definitely arrived. BTW Sisley's Eau de Campagne fragrance is that scent bottled.

  15. bellini says

    18 October 2011 at 1:52 pm

    The cococut milk allows this tomato soup to rise above the rest Dom.

  16. Nicola @41feasts says

    18 October 2011 at 2:32 pm

    Thanks Dom – was wondering what to do with the half a tin of coconut milk still in the fridge – you have provided a gorgeous answer!

  17. Marcellina says

    19 October 2011 at 2:41 am

    Yum, this soup sound fantastic! I will go out to the garden and rescue the last of the tomatoes for this soup. My daughter wanted me to try a tomato soup but just tomato soup sounds boring this instead – devine!Thanks for sharing!

  18. Working london mummy says

    19 October 2011 at 7:50 am

    what a great idea for a challenge and this soup looks perfect for the current chilly weather.

  19. Chele says

    20 October 2011 at 4:35 pm

    Now this is my idea of soup! Proper rich flavours and a nice chilly day outside makes me a happy girl ;0)

  20. Brownieville Girl says

    20 October 2011 at 6:35 pm

    Oh man Dom – this is my sort of food – can't tell you how much I'd love a bowl right now!

  21. Fuss Free Helen says

    22 October 2011 at 11:13 am

    You have been busy in your new kitchen Dom! you have 5 new posts since I last worked through my feed reader!

    Lovely soup – will you send some my way please? Anything work well with chilli and coconut I find!

  22. Michael Toa says

    26 October 2011 at 3:39 pm

    Well done Dom on the competition! 🙂

  23. Jack Knight says

    22 July 2012 at 10:03 am

    Bloody hell Dom, you've surpassed yourself again. *clicks print*

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My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

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🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
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🍳 salt and pepper
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🍳 2 tablespoons of olive oil

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🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

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