Thai Tomato Basil Soup | Vegan

Thai Tomato Soup

  • Author: Deborah Davis
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Soup, Entree
  • Method: Stove-Top, microwave
  • Cuisine: Vegan, Gluten Free


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.


  • 3 lbs heirloom tomatoes (~56 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)


  1. 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.
  2. Stir in the curry paste, coconut milk, slat, pepper, sugar, and soy sauce. Bring back to a simmer for another 5-7 minutes.
  3. 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.)
  4. Taste and add more salt or black pepper as needed.
  5. Serve with desired toppings! I added toasted bread, pumpkin seeds, and hemp hearts.