Tomato and Coconut Soup with Wholewheat Garlic, Oregano and Chili Bread

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I know it’s almost June and to many (most) of you in the world it will seem crazy to be posting a recipe for a cozy, comforting soup with warm spiced bread. However, here in the South of England, we have gone backwards and it is cold. I am snuggled in a jumper as I write this, contemplating putting the heating on in my chilly house. Warm soup is what I need right now and after I share this recipe with you that I made just as Winter ‘came to an end’, I am going to make round 2 and I cannot wait.

This is a unique tomato soup, creamy and silky from coconut milk with it’s sweet aroma and fragrant with garlic, onions and oregano. It is not a homemade Heinz nor a homemade tomato and basil, it is like no other tomato soup I have ever had.

The spiced bread is such a perfect match. Chill, garlic and oregano = tomato’s best pals. The bread is also amazing toasted with vegan feta and chutney. The bread only has one rise in the tin so is much quicker than most yeast breads.

Ingredients: Serves 6

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For the soup: Adapted from Oh She Glows

  • 2 1/4 kg (5 lbs) of tomatoes, sliced in half
  • 1 large onion, peeled & cut into wedges
  • 3 large whole garlic bulbs
  • handful of fresh oregano (you could use 1 tsp dried)
  • 1 tbsp olive oil
  • 1 400ml can light coconut milk (reserve 2-3 tbsp for garnish)
  • 3 cups vegetable stock
  • 2 tbsp tomato puree
  • 2 tsp garam masala
  • salt and pepper
  • coconut milk and fresh oregano to serve

For the Bread:

  • 500g wholewheat flour of your choice (wholemeal, spelt, granary, seeded, malted etc)
  • 7g sachet fast-action dried yeast
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp unrefined brown sugar or agave syrup
  • 1 red chilli, finely chopped or 1.5 tsp chilli flakes (more or less according to your taste)
  • 2 cloves of garlic, crushed
  • 2 tbsp fresh oregano, finely chopped
  • Seeds to top (optional)

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Method:

  1. Prepare the vegetables. Prepare the garlic by removing the loose papery bits of skin and slicing off the head of the garlic just enough so that the garlic is exposed. Place each bulb on a suare of foil large enough to fully encase the garlic. Drizzle each bulb with 1/2 tsp of the oil and wrap fully.
  2. Make the bread. Tip the flour, yeast and salt into the bowl of your stand mixer or a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil, sugar or syrup, chili  oregano and garlic, then stir into the dry ingredients to make a soft dough.
  3. Knead in the mixer with the dough hook or turn the dough out onto a lightly floured surface and knead by hand for 5 mins, until the dough no longer feels sticky.
  4. Grease a 2lb loaf tin and press the dough evenly into the tin. Cover with loose clinfilm or a clean tea towel and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.
  5. While the dough is rising, roast the vegetables. 
  6. Preheat oven to 200’C/400’F and line 2 baking sheets with tin foil.
  7. Tuck the tomatoes cut side up, foil wrapped garlic and the onions onto the trays and season with salt and pepper. Lay a leaf of oregano onto each tomato and drizzle with the remaining 1.5 tsp of oil.
  8. Roast for 30 minutes and then remove the onions when they are golden and lightly blackened on the edge.
  9. Continue roasting the garlic and tomatoes for a further 30 minutes or so until the garlic smells sweet, is soft and golden and the tomatoes softened and coloured.
  10. Bake the Bread. Make slashes across the top of the loaf with a sharp knife, sprinkle with the seeds (if using) then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked, if so it will sound hollow. Leave to cool slightly.
  11. Meanwhile, make the soup. Add the roasted tomatoes, squeezed out roasted garlic flesh, and the roasted onion into a large pot. Stir in the coconut milk, tomato paste, garam masala and stock. Bring to a boil and then simmer for about 5-10 minutes. Adjust seasonings to taste.
  12. Transfer the soup into a blender or processor and blitz (holding the lid) until as smooth as you like or use an immersion blender. Serve garnished with coconut milk and oregano and slices of the bread.

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Nutritional Analysis
No cholesterol
High in dietary fiber
High in iron
Very high in manganese
High in selenium
Very high in vitamin B6
Very high in vitamin C
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This entry was posted in Bread, Egg-free, Mains, soup, vegan, Vegetarian and tagged , , , , , , , , , , , , . Bookmark the permalink.

31 Responses to Tomato and Coconut Soup with Wholewheat Garlic, Oregano and Chili Bread

  1. May says:

    I wish I’d seen this recipe before making my tomato soup! I was rather proud of it but this looks even better. I shall make an adaptation of it (using what I have in the cupboard) once I’ve used up the current batch. Thank you! Making the bread will have to wait until I’m in my lovely new kitchen with my stand mixer but I’ll come back to that too 🙂

  2. Wow this looks amazing! I am super hungry now!

  3. lucylox says:

    Sounds divine… And we really do need soup today in southern England – it’s freezing!

  4. Just the soup I would serve in this awful cold and rainy weather, I’ve never combined tomato and coconut but it looks delicious so I’m definitely going to try this 🙂

    • Poppy says:

      Isn’t it miserable?!
      Thank you Marie – I had never tried it before (outside of Indian curry) but it is a delicious combination, the coconut flavour isn’t strong but if you want it stronger you could add in some coconut butter or flakes. Poppy 🙂

  5. This looks fab, I’m definitely going to give this a go soon as it is starting to get quite chilly here in Aus. Love a good soup, almost as much as I love homemade bread 😉

    • Poppy says:

      Thank you Bella! It works wonders at warming you up on a chilly day! Homemade bread and homemade soup is always a winner! I hope you enjoy it 🙂

  6. This looks delicious. Yum, is all I have to say 🙂

  7. I don’t even need it cold to love a soup like this! This is fabulous Poppy! A perfect post! Thank you…

  8. Sophie33 says:

    A tasty soup with home-made bread, just the way, I like it! 🙂 Your bread also rocks! xxxxx

  9. Sophie33 says:

    By the ay: tasty appetizing pics too!

  10. Ally says:

    Yum! Perfect recipe for me! We are just heading into Winter.
    I hope the weather warms up for you soon.
    🙂

    • Poppy says:

      Thanks Ally, I hope it warms up too, we had a week of sun but it seems to have gone on strike now!
      Hope this recipe warms you up in the winter!

  11. drbeales says:

    Reblogged this on Zumble and commented:
    Found this recipe Blog and really wanted to share, I’ve often made a Tomato Soup myself but as a bread fan it was the Garlic, Oregano and Chilli Bread that really jumped out at me!

  12. I cannot wait to try this…. I am not particularly fond of tomato soup but the coconut milk in this and the garam masala should be good. Will keep you posted.

  13. Pingback: Meal Plan Monday with Poppy’s Patisserie | Bunny Kitchen | My Plant-Based Family

  14. Pingback: Creamy tomato soup | sensitive flour

  15. glyn50 says:

    Love the soup recipe, and just in time for the tomato harvest in this part of the world. thanks,

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