Indian-Spiced Roasted Tomato Soup with Paneer Croutons

For soup: 

4 pounds fresh tomatoes

1 medium yellow onion

6 cloves garlic

3 Tbsp. coconut oil, melted

1 Tbsp. garam masala

2 tsp. ground cumin

2 tsp. kosher salt

1 tsp. ground turmeric

1/2 tsp. ground black pepper

1/4 tsp. baking soda

1 14-oz. can full-fat coconut milk

For Paneer Croutons:

12 oz. paneer

2 Tbsp. coconut oil, melted

1 tsp. ground turmeric

1 tsp. kosher salt

1. Preheat oven to 425 degrees F. Brush a 9x13-inch baking dish with some of the melted coconut oil, and set aside. 
2. Prepare tomatoes by removing the stem, and roughly chopping into large pieces. Remove skin from onion, and chop into large chunks. Peel garlic cloves. Place prepared tomatoes, onion, and garlic cloves into the baking dish. 
3. Toss tomatoes, onion, and garlic with remaining melted coconut oil to coat. Toss the oil-coated vegetables with the spices: garam masala, cumin, salt, turmeric, and pepper. 
4. Roast the tomato mixture at 425 degrees F for 45-50 minutes, until tomatoes are soft and just beginning to develop roasted color. 
5. While the tomatoes roast, make the paneer croutons. Cut the paneer into 1-inch cubes. Toss the paneer cubes with melted coconut oil, then the turmeric and salt to coat. 
6. In a large skillet over medium heat, fry half the paneer cubes. Fry until they are golden brown on each side, about 4-5 minutes per side. Transfer fried paneer to a dish to hold while you repeat with the remaining paneer cubes. Set fried paneer aside. 
7. Once tomatoes are roasted, remove the baking dish from the oven. Carefully transfer the roasted tomato mixture to a large pot. Use am immersion blender to puree the tomato mixture until very smooth. (Or, blend the tomato mixture in batches in a blender, and transfer pureed mixture to a pot to finish.)
8. Once the tomato mixture is pureed in the pot, place it on the stove on low heat to keep warm. Add the baking soda, and stir until the foaming subsides. 
9. Add the can of coconut milk to the tomato puree, and stir to combine. Let the soup heat through for about 5 minutes. Taste for seasoning, adding a pinch more salt if needed. 
10. Serve soup hot, ladled into bowls, and topped with fried paneer cubes.