Peanut butter in my soup

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

INSTRUCTIONS

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.

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