Peanuts and tomatoes don’t seem like food that would joyfully coexist. But they do.
And in this dish, they come together to create a hearty and creamy soup that will satisfy you with minimum fuss.
In fact, one of the joys of this soup is that it can be made in less than a half an hour with ingredients that are probably in your pantry.
There’s no last minute rushing to the store, or worrying about not having dinner on the table in time.
And it’s incredibly delicious. It’s one of those soups that you make once and it jumps to the top of your repertoire.
It’s a little spicy, but it’s not heat for heats sake.
It’s a warm heat, not one that forces you to dive across the table in search of water.
Another bonus, you don’t need fresh tomatoes to make this soup a winner.
So, even if you’re in an area where you only have access to “winter tomatoes,” that have been shipped in a long distance and are pale and flavorless – that’s fine.
You won’t even miss them.
Peanuts and tomatoes come together to create a hearty and creamy soup that will satisfy you with minimum fuss.
- 1 tablespoon olive oil
- 1 large red onion, diced
- 2 large carrots, diced
- 1 celery stalk, diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 can diced tomatoes, 14.4 oz
- 5 cups chicken or vegetable broth
- 2 tablespoons smooth or chunky peanut butter
- 1 1/2 teaspoons hot smoked paprika
- 1 teaspoon cayenne
- Saute onion, carrots and celery together in a medium saucepan over medium low heat.
- Season with salt and pepper. Cook until soft, about 5-8 minutes.
- Add tomatoes (including juice) to pan. Add peanut butter and broth. Stir until smooth.
- Add paprika and cayenne and cook over low heat for 20 minutes.
Amount Per Serving Calories 496Total Fat 30gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 159mgSodium 731mgCarbohydrates 12gFiber 4gSugar 6gProtein 44g