My mom said she liked this soup. I did too, I will make it again soon. It’s got that comfort-food vibe of Campbell’s tomato soup from a can without the nasty sugar/corn syrup/whatever and peanuts make it very hearty.
Like yesterday’s lemon garlic red lentil soup, this is a modified recipe from the Ultimate Book of Vegan Cooking by Tony Bishop-Weston, which is highly recommended.
1 Tablespoon oil
1/2 onion, chopped (about 1.5 cups)
2 cloves garlic, chopped
1 potato, stabbed with fork and pre-cooked in microwave for 4-6 minutes depending on size
2 cups canned chopped tomatoes, tomato puree, or sauce
1 cup chopped peanuts
6 cups vegetable broth
1 tablespoon nutritional yeast (optional)
Fresh cilantro (optional)
Heat oil in a large pan over medium heat. Add peanuts and onion and cook until onion is translucent and peanuts begin to brown slightly. Add garlic and tomato sauce, stir. Add broth. Meanwhile, pre-cook potato in the microwave, chop and add to the soup. Mix well and heat through.
Pour the soup into a blender and add the nutritional yeast, if using. Blend until very, very smooth. Pour into bowls and garnish with cilantro (optional). Makes about 6 servings.