Name: Thai Tomato Soup with Tofu
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 2 pints grape tomatoes, halved; 1 red bell pepper, rough chop; 1/2 onion, rough chop; 2 Tbsp olive oil; 1 tsp salt, divided; 1/4 tsp black pepper; 3 cloves garlic, minced; 1 Tbsp Thai red curry paste; 4 cups low-sodium vegetable broth; 1 (28 oz) can crushed tomatoes; 1 (13.5 oz) can full-fat coconut milk; 1 Tbsp sugar; 1/4 tsp crushed red pepper flakes; 8 oz super firm tofu, water removed and cut into small cubes

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This Thai-inspired tomato soup is everything you love about tom kha gai and classic tomato soup in one nutritious meal.

WHAT’S NEW?

The weekends always go so darn quickly, don’t they? It’s a shame. I wanted to binge the thriller I’m currently reading, but instead I got busy in the kitchen making for a less chaotic week ahead. We’ve got several options to eat this week for leftovers, including this leftover soup. The best part is that it tastes better on day two and can be served with a sandwich, soup, or whatever else you have on hand. Delicious!

ROLL CALL FOR THIS RECIPE

Thai-Inspired Goodness: Flavors of curry, coconut, and tomato are highlighted in this Thai-inspired tomato soup.
One Pot: Using a single pot or Dutch oven, this recipe is a great way to save on dishes!
Plant-Based Living: This vegan soup is highly adaptable and offers lots of health benefits.

KEY INGREDIENTS AND SUBSTITUTIONS

Tomatoes: I used cherry tomatoes however roughly 3 cups of any fresh tomato will work great. Alternatively, you can also substitute in crushed, diced, or stewed tomatoes, skipping the roasting.
Bell Pepper: Yellow or orange bell peppers would work great in place of red bell pepper, as would roasted red peppers (jarred) or additional fresh tomatoes in place of the bell pepper.
Garlic: Fresh garlic in soups is ideal – use more, less, or none, as you prefer. Feel free to use jarred minced garlic or substitute in 1 teaspoon of garlic powder, if you prefer.
Thai Red Curry Paste: Use more or less to your liking. This vegan paste is a flavor short-cut that includes several spices (including red chili pepper), garlic, lemongrass, salt, shallot, coriander root. and makrut lime peel. It often comes in a green variety, as well.
Broth: To keep this recipe vegan and lower in sodium, a low sodium vegetable broth (or vegetable stock) was used. Feel free to use chicken broth, beef broth, or bone broth.
Crushed Tomatoes: Whole, diced, or stewed canned tomatoes can be substituted in for crushed tomatoes.
Coconut Milk: Full fat coconut milk is recommended, however lite coconut milk can be used.
Sugar: White granulated sugar, brown sugar, or coconut sugar work great.
Crushed Red Pepper Flakes: The amount used yields a medium-low heat, so adjust up or down according to your preferences.
Tofu: A super firm tofu (extra firm tofu) was used to hold structure in the soup. While tofu as incredibly versatile, neutral-flavored vegetarian protein, chicken can easily be subbed in this meal.

VARIATIONS, STORAGE, and TIPS

Store leftovers in an airtight container for up to 5 days.
There is no shortage of ways to add vegetables to this soup. Try adding shiitake mushrooms, sliced bok choy or zucchini, spinach, bean sprouts, or other vegetables you enjoy.
Consider topping this soup with fresh cilantro, thinly sliced Thai chilis or green onions, a squeeze of fresh lime juice, or a drizzle of coconut milk.
To add additional Thai-inspired flavors, consider adding a stalk of fresh lemongrass, a tablespoon of fresh ginger (or lemongrass paste), or kaffir lime leaves (remove before serving) to create a more intense flavor.

FAQ

If I used chicken in place of tofu, how is this best done?

Just over halfway through the vegetable roasting, add about 1 tablespoon of olive oil to the pot over medium heat. Add diced chicken and cook for 7-8 minutes, stirring occasionally. Continue with the recipe as written.

How do you recommend removing water from tofu?

I recommend slicing the tofu into 2-3 thinner “slabs” and then gently pressing between layers of paper towel, removing most of the moisture before cubing. You can also use a tofu press if you have one.

Why is sugar added to this recipe?

A bit of sugar rounds out acidic flavors, such as tomatoes.

I don’t have an immersion blender (stick blender). Do I have to puree the soup, or can I leave it chunky?

You can absolutely use a blender, working in batches and venting the lid to avoid excess build-up of pressure from heat. Or, you can most definitely leave the soup chunky. It’s a delicious soup either way!

NUTRITIONAL MERITS

Naturally gluten-free, dairy-free, and vegan
Lower-Carb: This soup contains less than 15 grams of carbohydrate per serving
Tomatoes are very high in lycopene, an antioxidant that has loads of science to support its fight against prostate cancer, as well as other cancers.

Thai Tomato Soup with Tofu

Yield: 8 servings (1 1/2 cups each(

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This Thai-inspired tomato soup is everything you love about tom kha gai and classic tomato soup in one nutritious meal.

Ingredients

2 pints grape tomatoes, halved
1 red bell pepper, rough chop
1/2 onion, rough chop
2 Tbsp olive oil
1 tsp salt, divided
1/4 tsp black pepper
3 cloves garlic, minced
1 Tbsp Thai red curry paste
4 cups low-sodium vegetable broth
1 (28 oz) can crushed tomatoes
1 (13.5 oz) can full-fat coconut milk
1 Tbsp sugar
1/4 tsp crushed red pepper flakes
8 oz super firm tofu, water removed and cut into small cubes

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Place tomatoes, bell pepper, and onion on the baking sheet and drizzle with the olive oil; toss to coat. Sprinkle with half the salt, pepper, and garlic; toss and bake for 20 minutes.
Transfer the tomatoes and drippings to a large pot over medium-high heat. Add the curry paste and stir, cooking for 1 minute.
To the pot, add the broth, coconut milk, sugar, crushed red pepper flakes, and remaining salt.
Using an immersion blender*, puree the soup to a desired consistency.
Stir and bring to a simmer. Reduce heat to low.
Add the cubed tofu and cook an additional 5-10 minutes. Serve hot.

Nutrition Information:

Yield: 8 Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 203Total Fat: 13.5gCholesterol: 0mgSodium: 580mgCarbohydrates: 14.8gFiber: 2.9gSugar: 5.0gProtein: 6.9g

Tofu lover? We love it!

Be well,