New Recipe: Peanuts-Tomato Soup|Print

Servings: 6

Olive oil

1 tbsp

Small onion

1, chopped

Green bell pepper

1, chopped

Celery

1 stalk, chopped

Garlic

1 clove, chopped

Paprika

1/2 tsp

Cayenne pepper

1/8 tsp

Curry powder

1/2 tsp

Salt

to taste

Crushed tomatoes

1 (15-oz) can

Low-sodium chicken broth

4 cups

Light brown sugar

1 tsp

Water

1 cup

Smooth peanut butter

1/3 cup

Ground black pepper

to taste

Creme fraiche

for topping (optional)

Peanuts

chopped, for topping

New Recipe: Peanuts-Tomato Soup

Prep:

25 m

Cook:

35 m

Ready in:

60 m

In a large pot, heat oil over medium-high. Add chopped onion, green bell pepper, and celery. Cook for 5 minutes. Add chopped garlic, paprika, cayenne, curry powder, and salt (1 tsp). Cook for 2 minutes.
Add tomatoes to the pot. Stir. Add chicken broth, brown sugar, and water (1 cup). Whisk in the peanut butter. Bring the soup to a boil. Reduce to medium. Keep cooking for 30 minutes, or until thickens. Use an immersion blender to puree the mixture. Season with salt and ground black pepper to taste.
Before serving, top with peanuts and creme fraiche if desired. Serve and enjoy your Tomato Soup with Peanuts!