Tomato and nut soup

Votes: 4

Photo of the dish: Con Pulos

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 160, total fat 10 G., saturated fats 2 G., proteins 8 G., carbohydrates 14 G., fiber 3 G., cholesterol 0 mg, sodium 305 mg, sugar 3 G.

Tomato and nut soup - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. olive oil
1 small onion, finely chopped
1 green bell pepper, finely chopped
1 stalk of celery, finely chopped
1 clove of garlic, finely chopped
1/2 tsp curry powder
1/2 tsp paprika
1/8 tsp cayenne pepper
Coarse salt
425 g canned pureed tomatoes
4 cups lightly salted chicken broth
1 teaspoon light brown sugar
1/3 cup peanut butter
Freshly ground black pepper
Sour cream, fresh cilantro, celery leaves and chopped peanuts, for topping

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: onions, sweet pepper, celery, garlic, curry, paprika, ground cayenne pepper, pureed tomatoes, brown sugar, Peanut butter, cilantro, Peanut

Cooking the dish according to the recipe:

Heat olive oil in a saucepan. Add onion, bell pepper, and celery; cook, stirring, for about 5 minutes. Add garlic, curry powder, paprika, cayenne pepper, and 1 teaspoon salt; continue cooking, stirring, for another 2 minutes.
Add the pureed tomatoes, chicken broth, brown sugar, and 1 cup of water to the saucepan. Then add the peanut butter and stir. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the soup thickens, about 30 minutes. Once done, insert an immersion blender into the soup and puree. Season the soup with salt and pepper.