Tomato-Peanut Soup

2013-08-12
  • Yield : 6 servings
  • Prep Time : 25m
  • Cook Time : 35m
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Nutritional Info

This information is per serving.

  • Calories

    160 calorie
  • Fat

    10 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    0 milligrams
  • Sodium

    305 milligrams
  • Carbohydrate

    14 grams
  • Fiber

    3 grams
  • Protein

    8 grams
  • Sugar

    3 grams

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 small onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 stalk celery, finely chopped, plus leaves for topping
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon Madras-style curry powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • Kosher salt
  • 1 15-ounce can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 teaspoon packed light brown sugar
  • 1/3 cup smooth peanut butter
  • Freshly ground black pepper
  • Creme fraiche, fresh cilantro and chopped peanuts, for topping

Method

Step 1

Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes. 

Step 2

Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.  

Step 3

Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil. Photograph by Con Poulos

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