Tomato-Peanut Soup

Total Time:
1 hr
Prep:
25 min
Cook:
35 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
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
Directions

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.

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.

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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    This recipe is featured in:

    Healthy Main Dish Recipes