Peanut Tomato Soup is a favourite here. It is quick, easy and a just a little different.
This is not a typical tomato soup. Peanut butter adds a creamy and smooth. And the flavours here are little on the spicier side, highlighting the its sweetness just perfectly.
I’ve adapted this recipe from the Best Foods Cookbook by Dana Jacobi. The first time I tried this recipe it was the middle of the winter where not a decent fresh tomato could be found. Canned tomatoes work very nicely. Use a good quality, organic if possible, canned tomato. Diced or whole does not matter. They will all get whizzed up in a blender anyway.
Use a blender for this recipe
But the original recipe called for fresh tomatoes. And yes, fresh tomatoes totally work here. You will need about 2, 2-1/2 pounds meaty tomatoes. And right now, if you are like me + got a bit ambitious back in June, you are wondering what to do with all those late summer globes sitting in that bowl on the counter. If you have them, use them. I often use both fresh and canned, depending what I have one hand.
TIP: If using fresh tomatoes, I don’t bother peeling them, I just chopped them up in big chunks and throw them in. Since it all blended anyway, the peels will complete disappear.
The real beauty of this soup comes with how quickly it can be pulled together. Almost as quick as opening a can of soup and heating it up. But so much better.
Throwing the tomatoes and onion into the blender first, saves you chopping and sautéing time. While the blend runs, heat some oil in a large pot. Add the crushed garlic and the ginger. Just grate the fresh ginger right on top of the garlic as it fries in the pot. If you don’t have fresh ginger, dried powder ginger works nicely too. The tomatoes and onion cook quickly and thicken. Giving you just enough time to find some chopped peanuts to sprinkle on top for serving.
How to make Peanut Tomato Soup:
Peanut and Tomato Soup
- 2 28 oz cans of whole or diced tomatoes no-salt added, (or 2.5 lbs fresh tomatoes, skin on, rough chopped)
- 1 medium white onion roughly chopped
- 1 tablespoon peanut or coconut oil
- 2 cloves garlic crushed
- 1 inch piece of ginger grated, about 1 tablespoon (or 1 teaspoon dried ginger)
- 1/2 cup smooth peanut butter
- 1/2 cup coconut milk or half and half for a non-vegan soup
- 1 teaspoon ground coriander
- a hearty pinch of cayanne pepper
- 1/2 - 1 tablespoon honey or agave syrup to taste
- 1/2 teaspoon of salt plus more to taste
- freshy ground black pepper
- chopped salted peanuts to garnish
- Toss onion and canned tomatoes into a blender and blend until smooth and creamy.
- Heat coconut oil in a large dutch oven on medium heat, add garlic and ginger and saute about 1 minute. Pour in tomato and onion mixture and bring to a gentle boil. Simmer for 10-15 minutes, the soup will become a rich deep orangy-red. Add spices, simmer for another minute or so, then remove from heat.
- Stir in peanut butter, coconut milk (or creamer) and 1/2 tablespoon of honey or agave until melted throughout. Season with salt and pepper and adjust sweetness if desired by adding the remaining portion of honey or agave. If you use conventional peanut butter you may not need additional sweetner.
- Re-heat before serving, if needed, garinish with chopped peanuts.
Blending the tomatoes and onions before cooking saves time - less chopping, less cooking. Making this a super quick meal.
You can use any kind of smooth peanut butter in this soup. Natural, unsweetened varieties or conventional. Adjust amount of sweetener you add if needed.
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!