Katherines Savory Tomato Peanut Butter Soup Recipes

Steps:

• 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

Steps:

• 1. Combine tomatoes, peanut butter, paprika, salt, and pepper in a saucepan. Bring almost to a boil. Reduce heat and simmer for 10-15 minutes. Add butter and pepper flakes if used. Allow to sit for about 10 minutes to blend flavors. Serve with a spoon of sour cream, if desired.
• 2. If you prefer a creamier tomato soup you may add 1-2 cups milk to extend soup and make it creamier.

Steps:

• Combine tomato puree and peanut butter in a large heavy-bottomed pot and blend with a wooden spoon or whisk until smooth.
• Add salt, pepper, paprika and broth. Stir to blend. Bring to a boil. Reduce heat and simmer 10 minutes.
• Add butter and red pepper flakes and stir to blend.
• Remove from heat and allow to sit 5 minutes to marry flavors. Serve hot with croutons.
• Serve cold with a touch of sour cream and a sprinkling of red pepper flakes.

Steps:

• In a soup pot, saute diced onion in butter until translucent.
• Decide how chunky you like your tomato soup. I like to process one of the cans of tomatoes briefly in the food processor to chop up the tomatoes more finely. You can process one or both or neither.
• To the pot, add canned tomatoes, tomato juice, sugar, chicken base or bouillon, and pepper and stir.
• Bring to a near boil, then turn off heat.
• Add sherry and half-n-half or cream and stir.
• Add parsley and basil. (or, you can save the basil to sprinkle on top of each bowl of soup). Add salt & pepper if needed to your taste.
• Top with croutons if desired.

Steps:

• In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.

Steps:

• Mix tomato puree and peanut butter in large pot and blend with a wooden spoon or whisk til smooth. Add salt, black pepper and paprika. Add stock and bring to boil. Reduce heat and simmer 10 minutes. Add butter. add red pepper flakes and stir to blend. Allow to sit 5 minutes to marry flavors. Serve hot or cold. Store leftover soup in covered container in refrigerator. Serves 4