Feast your eyes on THIS delicious creation! This is my first attempt at high fat tomato soup and I'm pretty happy with how it turned out! Normally I would load up something like this with heavy cream, but seeing as how the Better Body Challenge doesn't allow for that, I went with coconut milk instead.
120g sliced onion
40g garlic cloves (with skin on)
2.5lbs ripe roma tomatoes sliced in half
2T olive oil, salt & pepper
First you gotta roast these delicious veggies. I recommend popping them in the oven at 400 degrees for about 30-60 minutes. My onions finished first, garlic second, with the tomatoes taking a bronze medal. Onions should be shriveled looking, and their ends starting to blacken - garlic should be fork tender (drizzle it in olive oil and wrap it in foil to roast it) and tomatoes should look, well, roasted.
After roasted, transfer all those delicious goodies to a pot. Now add the following:
1T tomato paste
1 can coconut milk (NOT the light version)
1-1/2c beef broth
1 tsp Garam Masala (or make your own)
Simmer it all together for about 10 minutes. Add salt & pepper to taste. Then carefully transfer it all to your blender, and blend until smooth.
Here's the stats
Whole shebang makes 1160 grams of soup with the following macronutrient ratios: