Thai Tomato Soup. Quick, Easy, & Oil-free.

Thai Tomato SoupI make one or two soups each week.  I just love soup.  Delicious soups – like this Thai Tomato Soup –  can be made 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.

Vegan Thai Tomato Soup
Serves 4
An Asian twist on a lunchtime classic.
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Total Time
25 min
Total Time
25 min
92 calories
13 g
0 g
4 g
3 g
4 g
297 g
563 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
297g
Servings
4
Amount Per Serving
Calories 92
Calories from Fat 38
% Daily Value *
Total Fat 4g
7%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 563mg
23%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
11%
Sugars 5g
Protein 3g
Vitamin A
4%
Vitamin C
44%
Calcium
7%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1-2 Tbsp. vegetable broth or Bragg Liquid Aminos
  2. 1 large onion, chopped
  3. 1 1/2 Tbsp. minced fresh ginger (a microplane works wonders)
  4. 2 cloves garlic, minced
  5. 1 1/2 cups vegetable broth
  6. 1 28-ounce can diced tomatoes
  7. 1 tsp. agave nectar
  8. 1 tsp. chile garlic paste
  9. salt, to taste
  10. 1/3 cup light coconut milk, plus more for drizzling
  11. cilantro, chopped
  12. lime wedges
Instructions
  1. 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.
  2. 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.
beta
calories
92
fat
4g
protein
3g
carbs
13g
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an unrefined vegan http://www.anunrefinedvegan.com/
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33 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
  2. Stephanie

    This looks so great! I love any soup with coconut milk in it. I will definitely make this with some garden tomatoes later in the summer.

    Reply
  3. 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
  4. 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
  5. 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
  6. 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
  7. tearoomdelights

    I agree with everyone else, this soup looks wonderful. I am also a big soup fan, I think it’s the secret to a long and happy life. :-)

    Reply
  8. 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
  9. Gabby @ the veggie nook

    Great flavours going on here! I love soups and stir fries for the very reason of cleaning out your fridge and pantry :)

    Reply
  10. Choc Chip Uru

    Simple but warm and cleansing soup my friend – the best no doubt 😀

    Cheers
    Choc Chip Uru

    Reply
  11. Cauldrons and Cupcakes

    This looks delish! It’s freezing down here in Australia, so I’m going to make this for lunch. Thanks for another great recipe, Annie, and YAY for soup 😀

    Reply
  12. 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
  13. 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
  14. Veggie V! @ Veggie V's Vegan Adventure

    I don’t think I’ve been getting notices when your blog posts. Boo! Bright side: I came looking for you :-)

    Reply
  15. * Vegan Sparkles *

    Ooh, it’s winter down here at the moment and this looks like the perfect thing to warm us up! I especially love the guacamole on the side idea, yummo!

    Reply
  16. 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
  17. 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
  18. Pingback: You Put the Lime in the Coconut | my sister's pantry

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