Thai Tomato & Squash Soup

 

I don’t know about you guys, but I’ve never really been a tomato soup fan.

My memories of tomato soup always included that thin, bland, generic liquid that came directly from a can— or from the lunch lady at school, which was certainly not any better. There was no flavor, no texture, no substance, so I was having none of it. So from then on, I kinda wrote off tomato soup altogether. That was, until this Christmas break happened…

 

Thai Tomato & Squash Soup // pumpkin & peanut butter

 

If you’ve been following this blog (or my Instagram) for the past few weeks, you know that Nate and I went on this incredible road trip over our Christmas Break, stopping in Charleston and Savannah (coming soon) on our way to and from Orlando. While in Charleston, Nate and I had Christmas Eve dinner at this amazing restaurant that only offered a chef’s tasting menu— which also happened to change daily. On the menu that day, we were served this flavor-packed, rich and creamy Roasted Tomato Soup, and it changed my life! Well, my feelings on tomato soup at least 😉

Later on in our trip, we spent a day in Savannah, Georgia (coming soon) and I had ANOTHER amazing tomato soup experience! We stopped at a restaurant called Starland Cafe for lunch and I couldn’t keep my eyes off their signature Thai Tomato Soup. Well, you know whats coming… it was spectacular! Thick and creamy, with pops of curry and cumin and heat— ohhh you know I had to recreate that gem as soon as I got home.

And so I did!

 

Thai Tomato & Squash Soup // pumpkin & peanut butter

 

With my newfound love of tomato soup on the mind, I got straight to work, roasting six large tomatoes until they were bubbly and juicy and starting to char. In the meantime, I filled a big pot with golden yellow onions, butternut squash, red curry paste, cumin, and coconut milk and cooked it until it was fragrant and creamy. All I needed to do now was puree that beautiful soup with the tender roasted tomatoes, add some fresh lime juice and cilantro, and dig in!

I’m not exaggerating when I say this soup packs ALL THE FLAVOR. The heat from those Thai spices, the warmth of the squash and tomatoes, the creaminess from the coconut milk, the acid from the lime, the sweetness from that touch of maple syrup— they all melded together into this big pot of pure comfort! Nate plowed through two bowls, saying only “wowww” and “mmmmmm” every few minutes. I knew I had a winner then.

So if you were a tomato soup skeptic like me, I promise you— give it another chance! This warm, comforting, flavorful pot of tomatoey goodness is bound to capture your tastebuds, just like it did mine 🙂

 

Thai Tomato & Squash Soup // pumpkin & peanut butter

Thai Tomato Soup

Serves 4-6
Cook time 1 hour, 30 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Soup

Ingredients

  • 6 large tomatoes
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 2 cups butternut squash, cut into 1/2'' cubes
  • 2 tablespoons red curry paste
  • 1 teaspoon cumin
  • 1 14 oz can light coconut milk
  • 4 cups low sodium vegetable broth
  • 1-2 teaspoon maple syrup (optional)
  • salt and pepper to taste
  • fresh cilantro leaves and lime juice to garnish

Directions

Step 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cut tomatoes in half and place them cut side up on parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 1 hour.
Step 2
In a large pot or dutch oven, heat coconut oil over medium high heat. Add in diced yellow onion and cook until translucent. Add in cubed butternut squash and continue cooking for 1 minute. Stir in 2 tbsp red curry paste, 1 teaspoon cumin, and a sprinkle of salt and pepper and cook for 2 more minutes.
Step 3
Pour in 1 can of light coconut milk, 4 cups of vegetable stock, maple syrup (optional) and stir. Once the liquid is boiling, turn the heat down and simmer for 10-15 minutes, or until squash is fork tender.
Step 4
Once the squash is tender, ladle the soup into a high speed blender or food processor in batches to puree with roasted tomatoes. Repeat this process until the soup is completely pureed. Garnish with a generous squeeze of fresh lime juice and cilantro leaves.

Thai Tomato & Squash Soup // pumpkin & peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

10 Comments

  1. I love that you put a thai twist on classic tomato soup, it sounds totally amazing! QUESTION: where do you get your red curry paste?? I’ve been looking everywhere for it here and I can’t find it!

  2. Yum! I love Thai food and I love soup! So this is perfect for me! Thanks for sharing! Sounds live you’ve been having a blast! 🙂

    • Thanks Cailee!! It was an incredible Christmas break! I was so lucky to have 2 weeks off to travel and spend time with family 🙂

  3. I love that you added curry to tomato soup! This looks delightful! And yay for being from North Carolina!! I live in Philadelphia now, but I love visiting Durham every time I travel home to North Carolina!

    • No way! Small world 🙂 And I’m originally from up north— I went to school in Pittsburgh. So glad you like it!

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