Thai Tomato Soup

Some recipes were born for the sake of existing with another. 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. Grilled cheese is sort of like pizza in that even if it's "bad", it's good. I mean, I'm the first one to admit that one of my favorite ways to eat a grilled cheese is with American cheese on wheat bread. Of course, I'll eat a grilled cheese any way it's prepared – simple, boojie, it's almost impossible to make bad and it's always delicious. 

Tomato soup on the other hand, the critical part of this classic combo, is another story all together. Because if you're eating a boojie grilled cheese with canned tomato soup then what is the point?! I take that back. The only acceptable form of canned/boxed tomato soup is the Pacific Roasted Red Pepper and Tomato Soup. It's delightful and perfect for if you're feeling lazy. 

But if you're not feeling lazy and like rising to the occasion to make the perfect companion for grilled cheese, then my Thai Tomato Soup recipe is for you. I will just start by saying that by making this homemade tomato soup you really aren't putting in a whole lot more effort than you would by heating some canned/boxed soup over the stove. So there's no excuse to not make this creamy and flavorful tomato soup that will change your life forever! 

I was inspired to make this Thai Tomato Soup after I bought it from the deli of our local co-op grocery store when I was sick. It was fragrant, creamy, slightly spicy and the perfect cure for my sick day. I was hooked upon first bite and I knew I had to recreate it at home. How hard could it be? Turns out not hard whatsoever, my friends. 

Taking a matter of minutes to throw together with just a handful of ingredients, this tomato soup is an example of what tomato soup should taste like. Creamy, simple and 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


  • 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 – v important) coconut milk
  • 3 teaspoons soy sauce
  • 2 teaspoons dried basil
  • 1 teaspoon red pepper flakes
  • Salt 


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 with a grilled cheese (or else!)

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