Tomato-Peanut Soup

Name: Tomato-Peanut Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 425 grams crushed tomatoes; 0 teaspoons cayenne pepper; 1 stalk celery, finely chopped, plus leaves for topping; 6 servings Creme fraiche, fresh cilantro and chopped peanuts, for topping; 1 teaspoons Madras-style curry powder; 1 clove garlic, finely chopped; 1 green bell pepper, finely chopped; 6 servings Kosher salt; 1 teaspoon packed light brown sugar; 946 milliliters low-sodium chicken broth; 1 Tbsp extra-virgin olive oil, plus more for drizzling; 1 small onion, finely chopped; 1 teaspoons paprika; 79 milliliters smooth peanut butter

You can never have too many soup recipes, so give Tomato-Peanut Soup a try. One serving contains 183 calories, 9g of protein, and 11g of fat. This gluten free and vegetarian recipe serves 6. From preparation to the plate, this recipe takes approximately 1 hour. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up onion, curry powder, cayenne pepper, and a few other things to make it today.

Instructions

Heat the olive oil in a pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onion, bell pepper and celery; cook, stirring, about 5 minutes.

Ingredients you will need

Bell Pepper

Celery

Onion

Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.

Ingredients you will need

Curry Powder

Ground Cayenne Pepper

Paprika

Garlic

Salt

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.

Ingredients you will need

Salt And Pepper