Tomato and nut soup

soups 668 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0

Tomato and nut soup

1 tbsp. l. olive oil 1 small onion, finely chop 1 green bell pepper, finely chop 1 stalk of celery, finely chop 1 clove of garlic, finely chop 1/2 tsp. 1/2 tsp curry powder paprika 1/8 tsp cayenne pepper Coarse salt 425 gr. canned mashed tomatoes 4 tbsp. slightly salted chicken broth 1 tsp. light brown sugar 1/3 tbsp. peanut butter Freshly ground black pepper Sour cream, fresh cilantro, celery leaves and chopped peanuts, for sprinkling

Heat olive oil in a saucepan. Add onions, bell peppers and celery; fry, stirring occasionally, for about 5 minutes. Add garlic, curry powder, paprika, cayenne pepper and 1 tsp. salt; continue cooking, stirring occasionally, for another 2 minutes.
Add mashed tomatoes, chicken broth, brown sugar and 1 tbsp. water. Then add the peanut butter and stir. Bring to a boil, then reduce the temperature and simmer on a low boil, stirring occasionally, until the soup thickens, about 30 minutes. After the time has elapsed, immerse the immersion blender in the soup and puree. Season the soup with salt and pepper.
Pour the soup into bowls; add sour cream, sprinkle with celery leaves, cilantro and peanuts. Drizzle with olive oil.

Tomato and nut soup

1 tbsp. l. olive oil 1 small onion, finely chop 1 green bell pepper, finely chop 1 stalk of celery, finely chop 1 clove of garlic, finely chop 1/2 tsp. 1/2 tsp curry powder paprika 1/8 tsp cayenne pepper Coarse salt 425 gr. canned mashed tomatoes 4 tbsp. slightly salted chicken broth 1 tsp. light brown sugar 1/3 tbsp. peanut butter Freshly ground black pepper Sour cream, fresh cilantro, celery leaves and chopped peanuts, for sprinkling

Heat olive oil in a saucepan. Add onions, bell peppers and celery; fry, stirring occasionally, for about 5 minutes. Add garlic, curry powder, paprika, cayenne pepper and 1 tsp. salt; continue cooking, stirring occasionally, for another 2 minutes.
Add mashed tomatoes, chicken broth, brown sugar and 1 tbsp. water. Then add the peanut butter and stir. Bring to a boil, then reduce the temperature and simmer on a low boil, stirring occasionally, until the soup thickens, about 30 minutes. After the time has elapsed, immerse the immersion blender in the soup and puree. Season the soup with salt and pepper.
Pour the soup into bowls; add sour cream, sprinkle with celery leaves, cilantro and peanuts. Drizzle with olive oil.