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 (~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.