Tomato-Peanut Soup (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 |
Directions:
1. 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.
2. 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.
3. Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil.
4. Photograph by Con Poulos
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