Thursday, October 27, 2011

Creamy tomato and peanut soup

If you like peanut butter as much as we do, you might enjoy this soup. It comes out pretty runny and is intended to be served with rice. I adapted it from a similar recipe that I had.

Sautee in olive oil:
2 bell peppers, chopped
2 small yellow onions, chopped
3 carrots, peeled and sliced
8 small new potatoes, quartered

Add the following and simmer 20-30 minutes:
2 cans veggie broth
1 can chicken broth
1 can crushed tomatoes (28 oz)
1/4 tsp cayenne pepper
1/4 tsp curry powder
1/4 tsp cumin
salt and pepper

Add and stir:
~1/2 Cup whipping cream (or half and half or evaporated milk)
3/4 Cup crunchy peanut butter

Serve with rice.

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