This thai tomato soup is the perfect way to use up the last of the market tomatoes in a simple soup that is full of summer flavor.
This Thai tomato soup is the perfect dish for these late summer days when tomatoes are still abundant at the farmers market, but the weather is just starting to dip into the 60s. I was feeling inspired after seeing this recipe from Bon Appetit for bruised tomato and bread soup.
I have the tendency to buy a few too many tomatoes at the market, so I had a couple extra around to use in this soup. It’s perfect for those “seconds” tomatoes that you can grab at the market for a discount since they aren’t as pretty and my have a few bruises.
Rather than a traditional tomato soup, I wanted to give it a flair of my own, so I decided to go with a Thai inspired tomato soup and I loved how it turned out! We had actually picked up some Thai basil at the market which also contributed to my inspiration for this recipe.
Thai basil is similar to regular Italian basil, but it has a more black licorice-like flavor that is fantastic. Of course, you can sub traditional basil here too.
This recipe is also vegan and can be whipped up in just one pot! We recently picked up an immersion blender and I feel like it is already transforming my creamy soup recipes! Now I can make everything in one pot rather than having to transfer my soup ingredients from the pot to the blender and back which creates more dishes. Of course, you can use this method if you haven’t made the leap for an immersion blender. 🙂
More Soup Recipes You’ll Love
- Butternut Squash and Red Pepper Soup
- One Pot Red Lentil Pumpkin Soup
- Vegan Tortilla Soup
- Italian Farro Soup
- Vegan Black Bean Soup
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Thai Tomato Soup
- 3 lbs heirloom tomatoes ~5-6 large tomatoes, chopped
- 1/4 cup olive oil
- 2 tablespoons Thai red curry paste Make sure it is vegan as some include fish sauce
- 1 13.5 oz can full fat coconut milk (lite works too)
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon soy sauce
- 1 large handful Thai basil leaves torn in pieces (regular basil is fine too)
- In a large enamel stockpot, add the chopped tomatoes and olive oil. Bring to a simmer and cook for 12-15 minutes or until tomatoes have softened and released some of their liquid.
- Stir in the curry paste, coconut milk, slat, pepper, sugar, and soy sauce. Bring back to a simmer for another 5-7 minutes.
- Stir in the basil leaves. Remove from the heat and use an immersion blender to puree until smooth. (You can also transfer to a blender to puree and then transfer back to your pot.)
- Taste and add more salt or black pepper as needed.
- Serve with desired toppings! I added toasted bread, pumpkin seeds, and hemp hearts.