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katherine's savory tomato peanut butter soup

GrammiMac avatar
Recipe by
Cindy McLaughlin
@GrammiMac
Fernandina Beach, FL

Recipe by Lois Laing. Lois substituted the vegetable broth for the the beef stock called for in the original recipe. Giving credit where credit is due: "From Grandma's Kitchen by Marilyn Brass & Sheila Brass. This soup is good served hot or cold. The peanut butter adds richness to the soup, yet it is not readily identifiable upon tasting. This soup takes on a whole new personality when served cold.

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For katherine's savory tomato peanut butter soup

  • 28 oz
    tomato puree, canned
  • 1/2 c
    peanut butter, creamy
  • 1 tsp
    salt
  • 1/2 tsp
    black pepper, coarsely ground
  • 1/2 tsp
    paprika
  • 1 c
    vegetable broth
  • 2 Tbsp
    butter, room temperature
  • 1 pinch
    red pepper flakes

How To Make katherine's savory tomato peanut butter soup

  • 1
    Combine tomato puree and peanut butter in a large heavy-bottomed pot and blend with a wooden spoon or whisk until smooth.
  • 2
    Add salt, pepper, paprika and broth. Stir to blend. Bring to a boil. Reduce heat and simmer 10 minutes.
  • 3
    Add butter and red pepper flakes and stir to blend.
  • 4
    Remove from heat and allow to sit 5 minutes to marry flavors. Serve hot with croutons.
  • 5
    Serve cold with a touch of sour cream and a sprinkling of red pepper flakes.
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