Supper Club: Curried Peanut and Tomato Soup
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We wanted to make a spin on a traditional tomato soup, and when I found this recipe, I thought it looked perfect. It was really good! The only change I made was to put the soup in the blender at the end, to make it smooth. I didn’t think it looked overly appetizing with the chunks in it. It should also be noted that this doesn’t list a serving size, and it really doesn’t make a lot of soup, so if you have more than 4 people, or you want enough for big bowls of soup, double it. It was a big hit with our Supper Club! I’ll definitely be making this one again.
Curried Peanut and Tomato Soup
Gourmet February 2006
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
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.
Big Flavors Rating: 5 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
