Thai Tomato Soup

This soup is rich and yet delicate in flavor and comes together a snap for an easy yet sophisticated lunch. Serve it with slices of toasted bread or as i do with crackers or oven toasted roti.  Topped with oven roasted cherry tomatoes it looks as bright as it tastes. This recipe can be easily doubled.

Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3


  • 1 tbsp olive oil
  • 1 pint cherry tomatoes halved
  • 1 whole onion diced
  • 3 cloves garlic minced
  • 1 28 oz can ground tomatoes
  • 1 1/2 cups veggie broth
  • 3 leaves Kaffir lime, (optional) finely shredded
  • 1 inch lemongrass stalk finely sliced
  • 1 cup fresh basil leaves torn into small pieces
  • 1/4 cup non-dairy milk
  • pinch salt and pepper to taste


  1. Heat the oven to 400 degrees Fahrenheit. Place the cherry tomatoes cut side down on a lightly oiled cookie sheet. Sprinkle with salt and pepper and pop in the heated oven for 20-25 minutes.

  2. Sauté the diced onion in olive oil over low heat until soft and transparent. Add the garlic to the pan and stir a few times.

  3. Pour the ground tinned tomatoes into the pan with the onions and garlic. Add veggie broth, Kaffir lime leaf and lemongrass and simmer over low heat 20 minutes.

  4. Simmer over medium for 20 minutes. Stir in 3/4 of the basil and bring back to a simmer for 10 minutes. Stir in warmed non-dairy milk. Remove from heat.

  5. Fill each warmed bowl with soup and grind some fresh black pepper over the top. Garnish with roasted cherry tomatoes and reserved basil.