Curried Peanut and Tomato Soup Recipe

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2 votes | 4405 views

I adore this soup - so easy to make, delicious and satisfying. I've also made it with chunks of sweet potato added for a stand-alone meal soup.

The distinct flavors of fresh cilantro and curry powder, along with the unexpected addition of peanut butter, turn a simple tomato-based soup into something special. You can make it vegetarian by using vegetable broth.

From Gourmet, Feb. 2006, via Epicurious.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $0.59 view details
  • 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


  1. 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.
  2. Add curry powder and cook, stirring frequently, 2 minutes.
  3. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes.
  4. Stir hot water into peanut butter until smooth and add to soup.
  5. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 259g
Recipe makes 4 servings
Calories 184  
Calories from Fat 131 71%
Total Fat 15.26g 19%
Saturated Fat 2.27g 9%
Trans Fat 0.18g  
Cholesterol 0mg 0%
Sodium 455mg 19%
Potassium 331mg 9%
Total Carbs 8.42g 2%
Dietary Fiber 2.6g 9%
Sugars 3.7g 2%
Protein 5.87g 9%
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