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Tomato Peanut Butter Soup

COMMENT

Tomatoes and peanut butter? Hmmm…. weird.

tomato peanut butter soup

Until you try it! I loved this combination. The peanut butter adds great flavor, creaminess and some added protein to this soup. Plus, the ease of making it was what attracted me. It’s not exactly a holiday inspired recipe, but I have been so busy this month all I wanted was something easy! Plus, I got another chance to use my slow cooker and my grandma’s canned tomatoes from her garden!

I just filled up the slow cooker with the ingredients, set it to low and went out the door to do my Christmas shopping! By the time I got home dinner was practically ready. I made sure to pick up some dense and seedy bread while out-and-about to go with it as well. It sure warmed me up after a chilly day.

edited soup long

Natural peanut butter is best for health and flavour. It’s a little annoying to have to mix it when it separates but if you do it really well the first time (don’t pour that healthy oil off or it will be too dry!) and then store it upside down in the fridge it won’t separate again. If you are stubborn like my grandpa and refuse to buy natural PB at least make sure it doesn’t have hydrogenated oil or sugar added.

As you can probably tell from the picture this is a thick soup. I like thick, hearty soups the best but if you prefer it a little thinner add more broth or milk after blending. Top with a large dollop of Greek yogurt.

Enjoy!

Tomato Peanut Butter Soup

Serves 5-7

Ingredients

2 large onions, chopped
4 cloves garlic, chopped
2 tbsp packed brown sugar
2 tsp chili powder
2 tsp ground cumin
1 tsp turmeric
1/2 tsp pepper
1/4 tsp salt
1/4 tsp cayenne pepper
1/8 tsp cinnamon
3/4 cup red lentils
1 can (28 oz/796 mL) chopped tomatoes, un-drained
3.5 cups low sodium broth (chicken or veggie)
1/4 cup (60 mL) tomato paste
1 tbsp (15 mL) red wine vinegar
3/4 cup (175 mL) smooth peanut butter

Directions

Saute onions until nice a browned in a frying pan. Combine onions, garlic, sugar, spices and lentils in the slow cooker. Stir in tomatoes, broth, tomato paste and vinegar.

Cover and cook on low for 5 to 8 hours.

Stir in peanut butter, purée soup until smooth with an immersion blender. Thin with added broth or milk if desired.

Share your thoughts + comments with Melissa (upbeet, RD)!



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