Katherine's Savory Tomato Peanut Butter Soup Recipe

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Katherine's Savory Tomato Peanut Butter Soup

Cindy McLaughlin

By
@GrammiMac

Recipe by Lois Laing. Lois substituted the vegetable broth for the the beef stock called for in the original recipe.

Giving credit where credit is due: "From Grandma's Kitchen by Marilyn Brass & Sheila Brass.

This soup is good served hot or cold. The peanut butter adds richness to the soup, yet it is not readily identifiable upon tasting. This soup takes on a whole new personality when served cold.


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Rating:

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Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

28 oz
tomato puree, canned
1/2 c
peanut butter, creamy
1 tsp
salt
1/2 tsp
black pepper, coarsely ground
1/2 tsp
paprika
1 c
vegetable broth
2 Tbsp
butter, room temperature
1 pinch
red pepper flakes

Directions Step-By-Step

1
Combine tomato puree and peanut butter in a large heavy-bottomed pot and blend with a wooden spoon or whisk until smooth.
2
Add salt, pepper, paprika and broth. Stir to blend. Bring to a boil. Reduce heat and simmer 10 minutes.
3
Add butter and red pepper flakes and stir to blend.
4
Remove from heat and allow to sit 5 minutes to marry flavors. Serve hot with croutons.
5
Serve cold with a touch of sour cream and a sprinkling of red pepper flakes.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy, Heirloom