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You are here: Home » Recipes

Published: Sep 10, 2017 · Modified: Jan 18, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

Favorite Peanut Tomato Soup

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Peanut tomato soup on a colourful napkin
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An unusual tomato soup that just may become your new favorite. Spices and peanut butter add flavor and body to this quick and easy soup. This is ready in about 25 minutes.
Prep Time25 minutes mins
Total Time25 minutes mins
Servings: 4 servings
Calories: 362kcal
Vegan, Vegetarian
Soup

Peanut Tomato Soup is a favorite here. It is quick, easy and just a little different. Homemade tomato soup in about 25 minutes.

a bowl of peanut tomato soup with peanuts and chopped green onions on a red and orange napkin

This is not typical tomato soup. Peanut butter adds a creamy and smoothness. It's also a little on the spicier side, highlighting 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

The original recipe called for fresh tomatoes. And yes, fresh tomatoes totally work here. You will need about 2, 2-½ pounds meaty tomatoes. And right now, if you are like me and 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 on 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 is all blended anyway, the peels will completely disappear.

a bowl of peanut tomato soup with peanuts and chopped green onions on a red and orange napkin

This is a quick tomato soup

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 blender 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 ground 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.

📖 Recipe

Peanut tomato soup on a colourful napkin
4.75 from 8 votes

Peanut and Tomato Soup

An unusual tomato soup that just may become your new favorite. Spices and peanut butter add flavor and body to this quick and easy soup. This is ready in about 25 minutes.
Prep Time25 minutes mins
Total Time25 minutes mins
Servings: 4 servings
Calories: 362kcal

Ingredients

  • 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)
  • ½ cup smooth peanut butter
  • ½ cup coconut milk or half and half for a non-vegan soup
  • 1 teaspoon ground coriander
  • a hearty pinch of cayanne pepper
  • ½ - 1 tablespoon honey or agave syrup to taste
  • ½ teaspoon of salt plus more to taste
  • freshy ground black pepper
  • chopped salted peanuts to garnish
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Instructions

  • 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 ½ 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 sweetener.
  • Re-heat before serving, if needed, garnish with chopped peanuts.

Notes

Keep this soup vegan by using agave for sweetness and coconut milk to add some creaminess.
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.
Calories: 362kcal (18%) Carbohydrates: 38g (13%) Protein: 13g (26%) Fat: 21g (32%) Saturated Fat: 8g (50%) Sodium: 1038mg (45%) Potassium: 1064mg (30%) Fiber: 6g (25%) Sugar: 19g (21%) Vitamin A: 464IU (9%) Vitamin C: 40mg (48%) Calcium: 152mg (15%) Iron: 6mg (33%)
Trish | The infinebalance Food Blog
Tried this recipe?Mention @infinebalance or tag #infinebalance!

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Comments

    4.75 from 8 votes (8 ratings without comment)

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  1. thedrivencook says

    January 18, 2012 at 9:30 pm

    Yum! Looks delicious and flavorful!

    Reply
    • infinebalance says

      January 20, 2012 at 7:04 am

      Thanks!

  2. Nicole @ Bake Me Blush says

    January 21, 2012 at 4:29 pm

    I'd love to try this. I always go crazy for peanut butter, but I've never imagined it paired with tomato… intriguing!

    Reply
  3. Clair says

    January 26, 2012 at 7:31 pm

    Yumyumyum! I love peanuts in just about everything! Thanks for stopping by my blog...I'm so glad you did...now I get to browse all your amazing recipes. =)

    Reply

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Trish Cowper

Hi. I'm Trish.

I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

more about me →

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