Thai Tomato Coconut Soup

Who doesn't love tomato soup? Tomatoes are a great base for so many kinds of soup, and this Thai Tomato Coconut Soup is exotic and exceptional. As with all of my recipes, the prep for it is fast and easy.

The When I was a kid hot tomato soup was our favorite comfort foods.
We used to add a big pat of butter, mix it into a creamy bowl of tomato soup, and we were in heaven.

This light creamy tomato soup is dairy free and gluten free. It's a recipe that I adapted from a delicious soup that was served in the dining hall of the private boarding school where I taught. I liked it so much, I had to ask for the recipe. Although the original recipe served one hundred, I adapted this recipe to serve about 6..

This soup tastes very rich,  but has no added fats. Honestly, it is one of the best tomato soups that I have ever tasted. I was surprised  how easy it was to make.

Personally, I am a soup lover and enjoy my soup during any season.   You are going to love this one because it is not only delicious , it also provides lots of healthy nutrients and fiber.

Homemade soup is a satisfying way to increase your vegetable intake to help boost your immune system.

Author: Judee Algazi
Prep Time: 10 -15 minutes
Cook Time: 20 minutes

Ingredients

2 large organic carrots, peeled and cut into chunks
2 large single ribs of organic celery, cleaned and cut into chunks
1/2 large onion, peeled and diced
2 cloves garlic, chopped
1 tsp red curry paste
1 large 28 ounce can of diced tomatoes ( I use Glen Muir organic from the health food store or supermarket) or if you prefer to use fresh tomatoes use at least 3 containers of fresh cherry tomatoes sliced in half and roasted first.
6-8 cups of good tasting vegetable broth ( the taste of the broth is important) ( make your own or find a good organic broth)
1/2 cup of coconut milk
Optional: 1 tsp fresh grated ginger ( I use it)

Directions

Wash and prepare the carrots, celery, ginger, and onion. Place the uncooked chunked vegetables in the food processor with the metal blade and process by pulsating on and off until pieces are very small and finely shredded.
In  a large saucepan, combine diced ( or roasted) tomatoes, vegetable broth, and the vegetables from the food processor.  Bring to a boil and then simmer covered for about 15-20 minutes until vegetables are cooked. Stir in the red curry paste to taste.  Remove from heat, and add the coconut milk ( or any milk or cream of your choice). Garnish with fresh parsley and season with salt and freshly cracked pepper to taste. Stir and serve.

Simple, nutritious, delicious, gluten and dairy free!

Step by Step Pictures

Assemble Ingredients

Chop carrots, celery, and onion

Place chopped vegetables in food processor and process on off until chopped very small. Add chopped tomatoes and process again slightly.

Combine vegetables and vegetable broth in a large saucepan. ( I didn't add the broth yet) Bring to a boil, then simmer covered until vegetables are very soft. Remove from heat.

Remove from heat and add coconut milk or cream( or any cream or milk)  I buy it in my supermarket refrigerator case or in health store.