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