Tomato soup is what we crave to warm up in the depths of winter. And just when we thought tomato soup couldn’t get any better, we found a recipe that adds in the unexpected ingredients of curry and peanut butter. Whether you make this soup with Eliot’s Classic Salted, Honey Chipotle or Spicy Thai PB we promise it will not disappoint.
1 Tbsp olive oil, plus more for drizzling
1 onion, finely chopped
1 green bell pepper, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
1/2 tsp Madras-style curry powder
1/2 tsp paprika
1/8 tsp cayenne pepper
1 15-ounce can crushed tomatoes
4 cups low-sodium chicken broth
1 tsp packed light brown sugar
Freshly ground black pepper
Sour cream, fresh cilantro and chopped peanuts, for topping
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 sour cream, cilantro and peanuts. Drizzle with olive oil.
Inspired by this Food Network Recipe