Thai Tomato Soup

Some foods were born to coexist. Like food soulmates, if you will. Cookies and milk, peanut butter and jelly and chips and salsa come to mind.

But of course this list would not be complete without grilled cheese and tomato soup. And because every good grilled cheese deserves a good tomato soup (don’t even think about reaching for the can!), I’ve developed my warming and oh-so-comforting Thai Tomato Soup recipe.

Inspired from the Thai Tomato Soup at Seattle’s PCC Market, this is not your average tomato soup. Fragrant, creamy and perfectly spiced, it takes no time at all to throw together and is the perfect vehicle for grilled cheese dipping action.

This soup is also a perfect option for all of my vegan/dairy-free friends out there!

Thai Tomato Soup

Inspired from PCC's Thai Tomato Soup

Ingredients

• 1 tablespoon coconut oil

• 2 tablespoons (about 2-3 cloves) minced garlic

• 2 teaspoons minced ginger or ginger paste

• 3 14-oz cans crushed tomatoes

• 1 can full-fat coconut milk

• 3 teaspoons soy sauce

• 2 teaspoons dried basil

• 1 teaspoon red pepper flakes

• Salt

Directions

Heat coconut oil over medium high heat in a dutch oven or large pot. Add garlic and ginger/ginger paste and cook for about 1 minute, until garlic and ginger are just fragrant. Be careful not to burn! Gently add crushed tomatoes to pot and stir in dried basil, soy sauce and red pepper flakes. Bring to a gentle simmer. Add coconut milk and salt to taste. 

Either serve as is if you prefer it on the chunky side, or blend with an immersion blender right in the pot or ladle into the blender to reach desired consistency. Enjoy as is or with your favorite grilled cheese!