Katherines Savory Tomato Peanut Butter Soup Recipes

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TOMATO-PEANUT SOUP



Tomato-Peanut Soup image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 15

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

Steps:

  • 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, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 305 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 3 grams

PEANUT BUTTER SOUP



Peanut Butter Soup image

A very creamy and delicious soup, wholesome too. Great to have on a cold day. I am told this recepie comes from Africa. Sandra Phinney made this amazing soup for a winter lunch and got it off the internet and modified it out of her own imagination. You can use smooth or crunchy peanut butter.

Provided by reya doucette

Categories     Low Cholesterol

Time 1h

Yield 14 serving(s)

Number Of Ingredients 11

1 medium onion, diced
3 garlic cloves, chopped
4 cups chicken stock or 4 cups stock, made with cubes
1 jalapeno pepper, chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 cup peanut butter
1 cup milk
1 1/2 tablespoons flour
2 tablespoons butter
4 cups water

Steps:

  • Boil onion, garlic, jalapeno, cayenne and paprika in one cup water for 20 minutes till onions are well soft.
  • Blend the above till smooth. Place back in pan with stock. Add 1 cup of peanut butter and stir till dissolved.
  • Make a rue with the butter and flour, add the cold milk and stir to smooth liquid.
  • Add rue and milk mix to stock mix and stir constantly over medium high heat or it will stick and burn at the bottom of the pan. Bring to a boil and cook for 5 minutes.
  • Add salt if necessary.
  • Serve hot with a green salad.

Nutrition Facts : Calories 166.6, Fat 12.4, SaturatedFat 3.6, Cholesterol 8.9, Sodium 204.6, Carbohydrate 8.6, Fiber 1.3, Sugar 3.2, Protein 7.2

AFRICAN PEANUT SOUP



African Peanut Soup image

This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!

Provided by PIETOGO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
¼ teaspoon pepper
¼ teaspoon chili powder
⅔ cup extra crunchy peanut butter
½ cup uncooked brown rice

Steps:

  • Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
  • Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Nutrition Facts : Calories 222 calories, Carbohydrate 23.5 g, Fat 12.2 g, Fiber 5.2 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 558.5 mg, Sugar 6.1 g

CURRIED PEANUT AND TOMATO SOUP



Curried Peanut and Tomato Soup image

Categories     Soup/Stew     Tomato     Appetizer     Quick & Easy     Peanut     Curry     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 10

1 medium onion, chopped (1 cup)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
2 teaspoons curry powder (preferably Madras)
1 (14-oz) can diced tomatoes in juice, chopped if large, reserving juice
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup hot water
1/4 cup smooth peanut butter
2 tablespoons chopped fresh cilantro

Steps:

  • Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add curry powder and cook, stirring frequently, 2 minutes. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. Stir hot water into peanut butter until smooth and add to soup. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving.

PEANUT BUTTER SOUP



Peanut Butter Soup image

Make and share this Peanut Butter Soup recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb ground beef
1 tablespoon vegetable oil
1 small onion, chopped fine
1 stalk celery, chopped fine
2 carrots, diced 1/4 inch
2 medium potatoes, cubed
1 cup smooth peanut butter
2 boneless beef cubes
1 (1 lb) can tomato paste
1/2 cup peanuts
4 cups water
salt and pepper

Steps:

  • Brown the beef in vegetable oil. Add the next 4 ingredients and brown. Add remaining ingredients and bring to a boil.
  • Reduce heat to medium low and simmer for 1/2 hour or until the potatoes are fork tender.

Nutrition Facts : Calories 554, Fat 36.1, SaturatedFat 7.9, Cholesterol 25.7, Sodium 849.4, Carbohydrate 40.4, Fiber 9.4, Sugar 15.8, Protein 26

TOMATO SOUP WITH A TWIST



Tomato Soup with a Twist image

In 1932, our junior high school cooking class teacher taught us a simple recipe starting with a can of tomato soup. As I was preparing tomato soup for lunch recently, I remembered those two additional ingredients. I had forgotten what a tasty difference the peanut butter and cheese make. -Eleanor Stamen, Whitehall, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 tablespoon creamy peanut butter
1-1/3 cups whole milk
2 tablespoons shredded cheddar cheese
Additional cheddar cheese

Steps:

  • In a large saucepan, combine soup and peanut butter. Gradually stir in milk. Add cheese; cook and stir until peanut butter and cheese are melted and soup is heated through. Garnish with additional cheese.

Nutrition Facts : Calories 271 calories, Fat 12g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 1057mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 3g fiber), Protein 11g protein.

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