Monday Meals: Thai Spiced Tomato Soup

Looking for a new take on a classic tomato soup recipe? We've got an especially tasty one for you. The Wisconsin Test Kitchen loves bold, spicy Thai flavors, and we were curious to see how coconut milk and curry paste would meld with tomato soup. The verdict? Delicious! This might be slightly spicy for little palates, but adults will find this extremely satisfying. Bonus points for this being an easy recipe to make on a weeknight.

Thai Spiced Tomato Soup
Recipe courtesy of: http://www.recipe.com/thai-spiced-tomato-soup-3/

1 medium Vidalia onion, chopped
3 tablespoons vegetable oil
2 tablespoons red curry paste
1 garlic clove minced
1/2 teaspoon cumin seeds
2 14 ounce cans vegetable stock
1 14 ounce can coconut milk
1 28 ounce can diced tomatoes (we used fresh)
1 tablespoon packed brown sugar
Juice of two limes
1/2 cup fresh cilantro, chopped

In a heavy saucepan over medium heat, add oil, onion, red curry paste, garlic, and cumin seeds. Cook until onions have softened. 

Add vegetable stock, tomatoes, coconut milk, and brown sugar and simmer for 10 minutes. 

Salt and pepper to taste. Remove from heat and allow to cool slightly.
Puree soup in batches in a blender. Return soup to pot and reheat. Before serving, squeeze in lime juice and stir in cilantro.

This is exactly the soup you want to make on a cold, fall night- it's guaranteed to warm you up!

Stay Cool,

The Cool Dads Crew