Tomato-Peanut Soup

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  • Level: Easy
  • Total: 1 hr
  • Prep: 25 min
  • Cook: 35 min
  • Yield: 6 servings
  • Nutrition Info
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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


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

Cook’s Note

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.