Tomato-Peanut Soup

By Dianne Godfrey.
 Date: Feb. 11th, 2019 - 1:00 PM

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

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.