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.
Cuisine: Vegan, Vegetarian
Keyword: ginger, peanut butter, peanuts, tomatoes
Author: Trish | The infinebalance Food Blog
228 ozcans of whole or diced tomatoesno-salt added, (or 2.5 lbs fresh tomatoes, skin on, rough chopped)
1medium white onionroughly chopped
1tablespoonpeanut or coconut oil
1inchpiece of gingergrated, about 1 tablespoon (or 1 teaspoon dried ginger)
1/2cupsmooth peanut butter
1/2cupcoconut milkor half and half for a non-vegan soup
a hearty pinch of cayanne pepper
1/2 - 1tablespoonhoney or agave syrupto taste
1/2teaspoonof saltplus 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 sweetener.
Re-heat before serving, if needed, garnish with chopped peanuts.
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.