Thai Tomato Soup. Quick, Easy, & Oil-free.
June 18, 2012
in Main Dishes · Quick & Easy · Soups and Stews
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Oil-free Thai Tomato Soup by An Unrefined Vegan

Oil-free Thai Tomato Soup by An Unrefined Vegan

I love soup. I make several kinds each week and I never get tired of them. Even in summer soup satisfies both the stomach and soul.

Many soups – like this Thai Tomato Soup –  can be made solely with pantry ingredients or from what you can unearth from your vegetable bin. This is a super quick, full-of-flavor tomato-based soup perfect for lunch. I like to serve this alongside baked lemony tofu, fresh whole wheat pita wedges and slices of avocado. A big salad would be a nice complement, too.

*Instead of coconut milk to finish the soup, I use almond milk + coconut extract. This is because Kel no longer eats coconut anything due to the fat content. But, feel free to use coconut milk instead.

Oil-free Thai Tomato Soup by An Unrefined Vegan

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Oil-free Thai Tomato Soup by Unrefined Vegan

Oil-free, Dairy-free Thai Tomato Soup

  • Author: Annie
  • Total Time: 25
Print Recipe

Description

An Asian twist on a lunchtime classic. Quick and easy to make using pantry staples.

Ingredients

Scale
  • 1–2 Tbsp. low-sodium vegetable broth or liquid aminos
  • 1 large onion, chopped
  • 1 1/2 Tbsp. minced fresh ginger (a microplane works wonders)
  • 2 cloves garlic, minced
  • 1 tsp. garlic powder
  • 1/2 tsp. ground ginger
  • 1 cup low-sodium vegetable broth
  • 1 28-ounce can diced tomatoes
  • 1 14.5-ounce can fire-roasted tomatoes (unseasoned variety)
  • 3–4 tsp. pure maple syrup
  • 1 tsp. chile garlic paste
  • salt, to taste
  • 2/3 cup non-dairy milk (or 2/3 cup light coconut milk, plus more for drizzling)
  • 1 Tbsp. mellow white miso paste
  • 1 tsp. coconut extract (omit if using coconut milk)
  • fresh cilantro, chopped, for garnish
  • lime wedges, for spritzing

Instructions

  1. In a medium-sized pot, saute the onion in vegetable broth or liquid aminos until tender, about 5 minutes. Stir in the garlic, ginger, garlic powder and ground ginger and cook for another minute. Pour in the broth and canned tomatoes and bring to a boil. Reduce heat to a simmer, cover and cook for about 20 minutes. Stir in the maple syrup, chile paste and salt. Remove pot from heat and let sit for about 5-10 minutes.
  2. To a blender, add the non-dairy milk, miso and coconut extract (or coconut milk) and about 1/3 of the soup. Process until very smooth and pour the puree into a big bowl or another pot. Process the next 1/3 of the soup, pour into the bowl; process the final third. Now return all to the original cooking pot and reheat the soup. Taste and adjust for heat and sweetness.
  3. Divide soup among four bowls (if using coconut milk, drizzle some on top), sprinkle with chopped cilantro and pass the lime wedges. An icy cold beer tastes mighty fine alongside this meal.

Nutrition

  • Serving Size: 4
  • Calories: 117
  • Sugar: 10
  • Sodium: 738
  • Fat: 2
  • Saturated Fat: 1
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 23
  • Protein: 4
  • Cholesterol: 0

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Oil-free Thai Tomato Soup by An Unrefined Vegan

Oil-free Thai Tomato Soup by An Unrefined Vegan

34 thoughts on “Thai Tomato Soup. Quick, Easy, & Oil-free.”

  1. Shira

    Very inventive Ann and so true about soup – it is such a good fridge/pantry cleaner! I love tomato soup, this twist looks great!

    Reply ↓
  4. Cathy

    I LOVE soup too!
    Excited to try this one 🙂
    When are you going to make a cookbook. That would make it so much easier for me, heck, easier for all of us!!!

    Reply ↓
  5. Kristy

    Aren’t soups the best? I love your addition of ginger and chile garlic paste- they really take the classic tomato soup to the next level! Yum!

    Reply ↓
  6. Cadry

    This soup looks so beautiful! I love the presentation with the coconut milk swirled on top. With the tofu and guacamole on the side, it looks like such a healthy and filling meal!

    Reply ↓
  10. Little Sis

    Wow. That looks perfect for today. We’ve got cold rain today, so I’ve been sitting here thinking about what kind of soup might win universal approval with my clan.

    Reply ↓
  13. Eileen

    We definitely do soups in summer too! It’s one of the best solutions to the daily dinner conundrum. 🙂 Love the tomato & coconut milk combination!

    Reply ↓
  19. Márcia Gonçalves

    I love soup 🙂 Here in Portugal people usually eat vegetable soup everyday for dinner or lunch (before the main dish)…
    And your soup looks really good, maybe I’m going to try this recipe

    Reply ↓
  21. Barb

    I love soup too, especially chilled ones in the summer. And I love, love, LOVE the idea of serving the tofu, guac and pita along side! You’re brilliant! 🙂

    Reply ↓
  26. Sophie33

    I can eat soup anytime but my husband doesn’t love to eat in in Summertime! Maybe I can convince him with this tasty Thai soup! Looks scrumptious!

    Reply ↓
  29. hannah

    This is now officially my go-to summer soup. When you posted it and I saw all my favorite flavors in one beautiful bowl, I literally went to the kitchen and pulled out a pot. Excellent recipe – thank you!

    Reply ↓

  31. Pingback: You Put the Lime in the Coconut | my sister's pantry

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