This soup is different.  Good different.

When I first saw the recipe I knew I just had to try it.  Really? Tomatoes and Peanut Butter!

The original recipe called for fresh tomatoes.  Well, this time of year, fresh tomatoes are tasteless and pale.  So I used 2 cans of no-salt added diced tomatoes and drained of most of their juices.  I was a bit concerned that blending the fresh onion would leave the soup with a strong onion flavour. So I used a sweet, mild and fleshy onion.  It was perfect.

It’s good and different is good.

peanut soup

Peanut and Tomato Soup

adapted from Best Foods Cookbook by Dana Jacobi
  • 2 28oz cans of whole, no-salt added, canned  tomatoes
  • 1/2 cup of juice from tomatoes
  • 1 medium sweet onion. roughly chopped
  • 1 teaspoon peanut oil
  • 2 cloves crushed garlic
  • 1 inch piece of ginger, grated, about 1 tablespoon
  • 1 piece of lemon grass, inside end only, finely diced (optional)
  • 1/2 cup natural, unsweetened smooth peanut butter
  • 1/2 cup coconut milk
  • 1/2-1 cup vegetable stock or water

Drain tomatoes of most of their liquid, reserve 1/2 cup.

Add tomatoes and onion to food processor and process until a purée.

In a medium stock pot, heat oil over medium heat and sauté garlic and ginger until fragrant.  Add tomato and onion mixture.  Add reserved tomato juice and lemon grass and bring to a boil.  Mixture will not boil hard – but will begin to bubble up and sputter. Reduce heat and simmer 15-20 minutes.

Remove from heat, stir in peanut butter and coconut milk.  Add salt and pepper to taste.  Thin with water or vegetable stock if needed.

Return to the heat and bring to hot  – but not boiling.  Serve with several pieces of crispy tofu and a drizzle of sesame oil if you like.

Servings 4.

Crispy Tofu

1 block firm tofu, diced

Marinate in:

  • 2 tablespoons soy sauce
  • 1 tablespoon agave
  • 1 teaspoon ginger, garlic and chilli paste
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon peanut oil
  • Sea salt

Toss tofu cubes in marinade and let stand 10-15 minutes.  Stir occasionally. (While soup cooks!)

Heat frying pan over medium high heat. Add a teaspoon of peanut oil.  Remove tofu from marinade using a slotted spoon to drain off the excess juices.  In batches, fry tofu until browned and crispy on all sides.  this takes about 5 minutes per batch.

Sprinkle tofu with a dash of coarse sea salt while still hot.

This tofu is awesome on it’s own (my kids keep grabbing bits while waiting for the soup).  Keep leftover tofu to throw on top of salad for tomorrow’s lunch.

About 2 ounces of tofu (1/6 of the block) add approximately 100 calories.

Nutrition info for soup only:

peanut and tomato soup