Spicy Tomato Soup

This spicy tomato soup fuses Thai and Indian flavors with a coconut milk base, red curry paste, and pureed tofu for a vegan soup that’s rich, creamy, and full of warmth.

The tofu gets pureed with the coconut milk before anything else. Blended smooth, it adds body and protein to the soup without changing the flavor. You’d never know it was there. The stewed tomatoes get pureed separately, then everything combines in the pot with red curry paste, soy sauce, and lemon juice.

Red curry paste does all the heavy spice work: lemongrass, galangal, chilies, and garlic in one hit. A tablespoon gives noticeable heat. The soy sauce deepens the savory side while lemon juice brightens the rich coconut.

Ten minutes of simmering melts everything together. Garnish with fresh cilantro.

Kitchen Tips

• Puree the tofu and coconut milk until completely smooth so the soup has no lumps
• Start with one tablespoon of curry paste and add more if you want extra heat
• Use full-fat coconut milk for the richest, creamiest result

Variations

• Add cooked rice noodles for a more filling soup
• Stir in fresh spinach or baby bok choy in the last 2 minutes of simmering
• Use lime juice instead of lemon for a more authentically Thai flavor