Name: Tomato-Peanut Soup
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
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

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.

Courtesy of Food Network Magazine

Tomato-Peanut Soup

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