I make one or two soups each week. I just love soup. Usually you can make them solely with pantry ingredients or from what you can unearth from your vegetable bin. Even in summer soup satisfies. This is a super quick, full-of-flavor tomato-based soup. I served this alongside baked, lemony tofu, fresh whole wheat pita wedges and a huge mound of guacamole.
Thai Tomato Soup
1-2 tbsp. vegetable broth or Bragg Liquid Aminos
1 large onion, chopped
1 1/2 tbsp. minced fresh ginger (a microplane works wonders)
2 cloves garlic, minced
1 1/2 cups vegetable broth
1 28 oz. can diced tomatoes
1 tsp. agave nectar
1 tsp. chile garlic paste
salt, to taste
1/3 cup light coconut milk, plus more for drizzling
In a medium-sized soup pot, saute the onion in vegetable broth or Bragg Liquid Aminos until tender, about 5 minutes. Stir in the garlic and ginger and cook for 2 minutes. Pour in the broth and tomatoes and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Stir in agave nectar, chile paste and salt. Remove pot from heat and let sit for about 5 minutes.
Using a blender or immersion blender, process the soup until smooth. Return pureed soup to the pot and add the coconut milk, warming soup for a few minutes. Divide soup among four bowls, drizzle with coconut milk, sprinkle with chopped cilantro and pass out the lime wedges.