| Level: | Easy |
| Total: | 1 hr |
| Prep: | 25 min |
| Cook: | 35 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 25 min |
| Cook: | 35 min |
| Yield: | 6 servings |
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
Instructions
- Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
- Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
- Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil. Photograph by Con Poulos
Nutrition Facts
| Calories | 160 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 305 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 3 grams |
| Protein | 8 grams |
| Sugar | 3 grams |
| Calories | 160 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 305 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 3 grams |
| Protein | 8 grams |
| Sugar | 3 grams |
Reviews
This is definitely a Keeper! The flavor is outstanding — just the right level of spice. Didn’t change a thing. The consistency was perfect. Don’t skip topping the soup with creme fraiche, cilantro and celery leaves –nicely adds to the overall flavor. I did omit the chopped peanuts — didn’t miss them. Disagree with previous reviewer — this tastes nothing like a peanut curry.
I’m not usually a fan of tomato soup because it’s generally too sweet and kind of tastes like ketchup, but this has an entirely different flavor. It tastes more like a peanut curry than tomato soup, which is fine by me.
This is a regular in our house. It is delicious. I use only 3 cups of stock as I have found that using 4 makes the soup too thin.
Loved this recipe! Easy to make even for a novice. I doubled the peanut butter as I wanted more of that flavor to come through. Great to serve right away and a couple days later. Will definitely make this again.
Delicious soup! Full of flavor, easy to make and perfect for a healthy dinner or lunch!! definitely would recommend.
Delicious! I thought it might be too spicy for me, but not at all, it was perfect. I omitted the water, as I like a thicker soup. It was great.
Amazing! I wouldn’t change a thing. Fixed this for my son who complains when I add any amount of pepper to anything. He didn’t notice it. Yummy!
A nice twist on tomato soup. The cayenne gives it just a touch of heat.
Very good recipe! I thought it got better with age in the fridge. I served it with shredded cheese. Very easy to make for sure, especially if you have an immersion blender. 5 stars for being easy to make with incredible flavor.
Such an amazing soup. Smells terrific and is easy to make with most ingredients on hand. I did omit the celery as I did not have any, but it was delicious. Quite possibly my new favorite.