Tomato-Peanut Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 160 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 305 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 3 grams
- Protein
- 8 grams
- Sugar
- 3 grams
- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
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.