It’s soup weather here on the Plains, and this recipe is one of my favorites. It is so easy that you will have a tasty soup in less than 30 minutes. It also freezes well.
Moroccan Peanut Butter & Tomato Soup
- 1 – 28 ounce can finely diced tomatoes with onion & garlic
- 1/4 cup to 1 cup creamy peanut butter (depending on the number of calories and the intensity of peanut butter flavor you want. I use 1/4 to 1/3 cup, but the original recipe called for 1 cup.)
- 1/4 cup ketchup
- 2 Tablespoons vinegar
- 2 Tablespoons chili powder (or less if you like less heat. I use 1 Tablespoon.)
- 2 teaspoon cumin (or less if you like less heat. I use 1 teaspoon.)
- 1 teaspoon black pepper
- 2 cups water
In a heavy saucepan, combine all ingredients except water. Bring to a boil, stirring constantly. Then, stir in the water and simmer for 10 minutes, stirring occasionally.
Note: For a smooth soup, use a food mill or “stick” blender to pulverize the tomatoes before mixing them with the other ingredients.