Curried Peanut and Tomato Soup

"This is a simple soup with fabulous flavor from the February 2006 issue of Gourmet magazine. They suggest that you can make this vegetarian by using vegetable broth."
Curried Peanut and Tomato Soup created by Ms B.
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  • Cook onion, salt, and pepper in oil in a 2 to 3 quart heavy sauce pan over moderate hear, stirring occasionally, until softened, 4 to 5 minutes.
  • Add curry powder and cook, stirring frequently, 2 minutes.
  • Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes.
  • Stir hot water into peanut butter until smooth and add to soup.
  • Simmer, uncovered, stirring occasionally, 5 minutes.
  • Stir in cilantro before serving.
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  1. Queen Roachie
    Sorry, but I didn't care for this at all. I wanted something with ingredients I had since it's grocery day, but this seemed to be missing something. I wanted more pb flavor so tried adding that. Then I tried adding other spicy things, sesame oil, ginger, lime juice, until I gave up. My son, 9, tried it with me and we tried a splash of cream. In his words, it made it better but it still wasn't great. Again, sorry, but we'll stick with other recipes. Thanks for sharing anyway. This one was worth a try, but if I have to stray too much from the recipe I just won't be trying it again.
  2. joop9182
    good. Had to up the spices to our taste, also added in soy and lime to Thai it up a bit per the advice in other reviews. Since some of my kids are not tomato fans, I used the immersion blender on it. If you plan on pureeing, you'll want to cook far longer than the recipe calls for for a truly smooth soup.
  3. Heather U.
    Oh wow, this was so delicious! In my variant, I used a 28-oz can of San Marzano tomatoes, ditched the water, increased the curry powder and peanut butter, and added 2 T honey. Pureed it up in my blender and served it up with grilled cheese sandwiches. Yum. Thanks for posting this inspiring recipe!
  4. Snoelle
    A-MAZING! Made this for lunch today. Had no idea what to think of it when I first saw the recipe, but then I went for it and so glad that I did! I added lime juice, soy sauce, a dash of cayenne, and a smaller dash of cinnamon, and an extra cup and a half of vegetable broth. Also I used an all natural almond/cashew/peanut butter mix. Per another reviewer's advice, I let it simmer longer, then I used my immersion blender to blend it all together. At the end, I smashed up some honey roasted peanuts and threw them in for texture...perfect and very filling. (Just a note, I would double the recipe if you are serving more than 2 people and it will be your main course).
  5. HopeJohnJP
    We've made this soup many times -- so simple and so fine! I use only broth or stock, puree, and then let it simmer longer than called for, resulting in a heartier end product. Room temperature natural peanut butter blends very easily, too.

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