Katherines Savory Tomato Peanut Butter Soup Recipes

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TOMATO-PEANUT SOUP



Tomato-Peanut Soup image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 15

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
Kosher 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

Steps:

  • 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.
  • 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.
  • Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil. Photograph by Con Poulos

Nutrition Facts : Calories 160 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 305 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 3 grams

PEANUT AND VEGETABLE SOUP



Peanut and Vegetable Soup image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 18

2 cups white onions, diced small
1/4 cup fresh garlic, peeled and chopped
1/4 cup fresh ginger, peeled and chopped
2 tablespoons peanut or vegetable oil
3 teaspoons cumin seeds
2 teaspoons coriander seeds
3 small red hot chiles (bird), chopped
2 cups peeled, seeded and chopped plum tomatoes
1 teaspoon whole white peppercorns
1 teaspoon ground turmeric
1 1/2 cups dry sherry
2 quarts vegetable broth
1 1/2 cups coconut milk (about 1 (12-ounce) can)
1 cup smooth natural peanut butter
2 cups peeled and medium diced turnips
2 cups peeled and medium diced carrots
2 cups peeled and medium diced sweet potatoes (yellow if possible)
Salt

Steps:

  • In large pot, over low to medium heat, cook onions, garlic and ginger in 2 tablespoons of oil for about 10 minutes until onions are translucent.
  • Meanwhile toast cumin and coriander seeds in saute pan over medium heat for about 3 minutes. Let cool. Add chiles and tomatoes to pot. In spice grinder, grind cumin and coriander seeds with white peppercorns. Add to pot along with turmeric. Stir for about 2 minutes then add sherry and cook until most of the wine has evaporated. Add vegetable broth and coconut milk. If possible, blend with stick immersion blender or allow to cool slightly and blend in standard blender in small batches. Strain through sieve with medium holes, not mesh. Return to pot and whisk in peanut butter. Add vegetables and cook until vegetables are soft to bite, but not mushy. Taste, and salt, as necessary.

CURRIED PEANUT AND TOMATO SOUP



Curried Peanut and Tomato Soup image

Categories     Soup/Stew     Tomato     Appetizer     Quick & Easy     Peanut     Curry     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 10

1 medium onion, chopped (1 cup)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
2 teaspoons curry powder (preferably Madras)
1 (14-oz) can diced tomatoes in juice, chopped if large, reserving juice
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup hot water
1/4 cup smooth peanut butter
2 tablespoons chopped fresh cilantro

Steps:

  • Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, 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.

SAVORY PEANUT BUTTER DIP



Savory Peanut Butter Dip image

Make and share this Savory Peanut Butter Dip recipe from Food.com.

Provided by dicentra

Categories     Kid Friendly

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup creamy peanut butter
3 ounces fat free cream cheese
1 -2 tablespoon lemon juice or 1 -2 tablespoon apple juice
1/2 teaspoon cinnamon
1/8-1/4 cup natural applesauce
2 apples, sliced
1 small banana, sliced
celery rib, sliced into 4-inch pieces
2 cups broccoli florets

Steps:

  • Combine the peanut butter, cream cheese, juice and cinnamon in food processor.
  • Blend until smooth.
  • Add applesauce, little by little, to bring to the desired consistency for the dip.
  • Chill before serving with fresh fruits and vegetables.
  • Also try over baked sweet potatoes!

Nutrition Facts : Calories 92.6, Fat 4.4, SaturatedFat 1, Cholesterol 0.8, Sodium 100.3, Carbohydrate 11.1, Fiber 1.7, Sugar 6, Protein 4.3

RICH 'N' SAVORY TOMATO SOUP



Rich 'n' Savory Tomato Soup image

"This has to be the best tomato soup recipe ever," writes Cindy Reynolds of Decatur, Illinois. "I serve it, or variations of it, at least once a week due to popular demand. It's often the 'first course' for company."

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 12

1 large onion, chopped
8 fresh baby carrots, sliced
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (28 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
1/8 teaspoon pepper
Dash salt
1/2 cup refrigerated nondairy creamer
1/4 teaspoon vanilla extract
2 tablespoons minced fresh basil

Steps:

  • In a large saucepan, saute onion and carrots in oil until tender. , Stir in flour until blended; gradually add broth. Stir in the tomatoes, sugar, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly., Transfer to a blender. Cover and process until smooth. Return to the pan; stir in creamer and vanilla. Heat through (do not boil). Garnish with basil.

Nutrition Facts : Calories 151 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 615mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SAVORY TOMATO SOUP



Savory Tomato Soup image

This soup paired with a grilled cheese sandwich is the best. My family used to always eat the tomato soup in a can, but DH didn't like it, so I was on a mission for a homemade tomato soup and my neighbor gave me his recipe. DH loved it and the whole family was happy. I hope you enjoy too.

Provided by mommyoffour

Categories     Low Protein

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 cup chopped celery
2 tablespoons chopped green onions
1 tablespoon butter
2 teaspoons flour
8 ounces stewed tomatoes
1 cup water
1/4 cup dry white wine
1 chicken bouillon cube
2 slices bacon, cooked crisp and crumbled

Steps:

  • Cook celery and onion in butter till tender but not brown.
  • Blend in flour.
  • Add remaining ingredients, except bacon; cook and stir until slightly thick.
  • Reduce heat; cook slowly 15 minutes, stirring occasionally.
  • Garnish with bacon.

SIMPLE PEANUT BUTTER AND TOMATO SANDWICH



Simple Peanut Butter and Tomato Sandwich image

I have been making these for years! It's a recipe my grandma used to make us when we were kids. This seems like it wouldn't taste any good, but it is AMAZING!

Provided by beckyers

Categories     Main Dish Recipes     Sandwich Recipes

Time 5m

Yield 1

Number Of Ingredients 6

peanut butter
2 slices whole wheat bread
¼ teaspoon white sugar, or to taste
1 tablespoon low-fat creamy salad dressing (such as Miracle Whip Light®)
1 tomato, thickly sliced
salt and ground black pepper to taste

Steps:

  • Spread peanut butter on one slice of bread; sprinkle with white sugar. Spread creamy salad dressing on the other slice of bread; top with tomato slices. Sprinkle tomatoes with salt and pepper. Place the 2 sides together and enjoy!

Nutrition Facts : Calories 399.2 calories, Carbohydrate 39 g, Cholesterol 4.2 mg, Fat 21.6 g, Fiber 7.6 g, Protein 16.9 g, SaturatedFat 4.3 g, Sodium 556.1 mg, Sugar 12.7 g

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