Thai Tomato Soup

This is another adaptation to the Spicy Squash Soup I fell in love with last summer. And of all the adaptations I’ve made to that soup, this one is by far my favorite and doesn’t contain any squash.

I created it for the Daily Candy segment I taped last month, Five Tomato Soup Recipes to Warm You Up. I thought it would be a good recipe to share this week…since those of us in the Northeast have had to put our winter coats back on…because it’s snowing…and yesterday it was 60 degrees. Ugh.

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, diced (about 1 c.)
  • 1 garlic clove, minced
  • 1-2 carrots, thinly sliced (about ½ c.)
  • 1-2 celery stalks, thinly sliced (about ½ c.)
  • 28 ounce. can fire-roasted tomatoes
  • 1 tablespoon Thai red curry paste
  • ½ teaspoon ground cumin
  • 2 cups chicken stock
  • 14 ounce can light coconut milk

Directions

  • Heat oil over medium heat in a medium-size stockpot. Add onion and a pinch of kosher salt. Stir until onions are translucent (about 5 minutes).
  • Add the garlic, carrots, and celery, and cook an additional 3-5 minutes.
  • Add the tomatoes and bring to a boil.
  • Add curry paste, cumin, and chicken stock. Cover partially and reduce heat to medium-low.
  • Simmer, stirring occasionally, for about 20 minutes.
  • Add coconut milk and use an immersion blender to puree until smooth.
  • Salt and pepper to taste.

Notes: This soup freezes really well. It’s also great with leftover roasted or blackened chicken.

What you’ll need: A medium stock pot and an immersion blender. You can also use a regular blender or a food processor, just make sure you work in batches if using the food processor and let the soup cool a bit more if you’re using either.

What you want to know: One cup is approximately 105 calories, 5.5 grams of fat, 1.6 grams of protein, 10.5 grams of carbs, 2.2 grams of fiber, and 3 Weight Watchers points.

Table for one: I like to pour a few servings into half pint containers and pop them into the freezer after the soup cools so I have a quick, light meal on the nights I only have enough time and energy to make a grilled cheese for supper.

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2 Comments

Filed under Soup, Table for One, Weight Watchers Friendly

2 responses to “Thai Tomato Soup

  1. Christa

    What kind of blender, food processor, and immersion blender do you use?

    • I have the Breville immersion blender and I don’t 100% love it. My friends loaned me their Vitamix blender until I can afford to buy one for myself and I have to tell you that I LOVE it. It purees everything. I’ve had a KitchenAid Food processor for 5 years and can’t believe it stills runs considering how much I use it. It’s super heavy but really well made!

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