Tomato Peanut Soup

This was the delicious homemade tomato soup that I had posted on yesterdays What I Ate Wednesday post. While I used home canned diced tomatoes you can easily replace it with your favorite store bought brand.

Tomato Peanut Soup

2 quart sized jars of home canned diced tomatoes or 2 – 28 ounce cans of store bought diced tomatoes

1 tablespoon olive oil

1 small onion, finely diced

1 bell pepper, finely chopped (I used a yellow sweet pepper)

1 stalk celery, finely chopped

1 clove of garlic, chopped

1 teaspoon curry powder

1 teaspoon paprika

1/2 teaspoon crushed red pepper

1 to 2 cups chicken broth

2 teaspoons light brown sugar

1/2 cup smooth peanut butter

salt and pepper to taste

In a large stockpot heat the olive oil over medium heat. Add the onion, bell pepper and celery. Cook, stirring for 5 minutes. Add garlic and cook 2 more minutes.

Add tomatoes, curry powder, paprika, crushed red pepper and brown sugar to the pot. Bring to a boil and reduce the heat until the soup is simmering. Add the peanut butter and stir in well. Simmer for 30 minutes. Use an immersion blender to puree the soup. You can also use a regular blender and puree the soup in batches. Add 1 to 2 cups of chicken broth to thin the soup down to the consistency that you prefer. Add salt and pepper to taste.

This post shared at: Real Food Wednesdays

 

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