katherine's savory tomato peanut butter soup

Name: Katherine's Savory Tomato Peanut Butter Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 28 ounce(s) tomato puree, canned; 1/2 cup(s) peanut butter, creamy; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper, coarsely ground; 1/2 teaspoon(s) paprika; 1 cup(s) vegetable broth; 2 tablespoon(s) butter, room temperature; 1 pinch(es) red pepper flakes

5 Pinches

Cindy McLaughlin

Fernandina Beach, FL

Updated on Mar 28, 2015

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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prep time 15 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

28 ounces tomato puree, canned
1/2 cup peanut butter, creamy
1 teaspoon salt
1/2 teaspoon black pepper, coarsely ground
1/2 teaspoon paprika
1 cup vegetable broth
2 tablespoons butter, room temperature
1 pinch red pepper flakes

How To Make katherine's savory tomato peanut butter soup

Step 1

Combine tomato puree and peanut butter in a large heavy-bottomed pot and blend with a wooden spoon or whisk until smooth.

Step 2

Add salt, pepper, paprika and broth. Stir to blend. Bring to a boil. Reduce heat and simmer 10 minutes.
Step 3

Add butter and red pepper flakes and stir to blend.
Step 4

Remove from heat and allow to sit 5 minutes to marry flavors. Serve hot with croutons.
Step 5

Serve cold with a touch of sour cream and a sprinkling of red pepper flakes.
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