Tomato-Peanut Soup

Name: Tomato-Peanut Soup
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 small onion, finely chopped; 1 green bell pepper, finely chopped; 1 stalk celery, finely chopped, plus leaves for topping; 1 clove garlic, finely chopped; 1/2 teaspoon Madras-style curry powder; 1/2 teaspoon paprika; 1/8 teaspoon cayenne pepper; Kosher salt; 1 15 -ounce can crushed tomatoes; 4 cups low-sodium chicken broth; 1 teaspoon packed light brown sugar; 1/3 cup smooth peanut butter; Freshly ground black pepper; Creme fraiche, fresh cilantro and chopped peanuts, for topping

15 ingredients

9 steps

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1 green bell pepper, finely chopped
1 stalk celery, finely chopped, plus leaves for topping
1 clove garlic, finely chopped
1/2 teaspoon Madras-style curry powder
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
Kosher salt
1 15 -ounce can crushed tomatoes
4 cups low-sodium chicken broth
1 teaspoon packed light brown sugar
1/3 cup smooth peanut butter
Freshly ground black pepper
Creme fraiche, fresh cilantro and chopped peanuts, for topping

Directions

1

Heat the olive oil in a pot over medium-high heat.
2

Add the onion, bell pepper and celery; cook, stirring, about 5 minutes.
3

Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
4

Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated.
5

Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes.
6

Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
7

Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts.
8

Drizzle with olive oil.
9

Photograph by Con Poulos