Thai Tomato Soup
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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Entree, Soup
Cuisine: Gluten-free, Vegan
Servings: 4
Calories: 195kcal
- 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.
Serving: 1/4 recipe | Calories: 195kcal | Carbohydrates: 14g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 195mg | Fiber: 4g | Sugar: 9g