As promised, I’m going to supply the recipes from the cooking class I taught last week—my last ever in my home (sniff!).
Now, on to today’s NAG-friendly recipe. . . .
This recipe for Moroccan Spiced Tomato Soup was originally given to me by a former office mate, who eventually became a close friend. At the time (late 1980s), I was perpetually in awe of her, as she was somewhat of an anomaly among our colleagues: the first bona fide vegan I ever knew, she was both incredibly intelligent and incredibly beautiful. Amazonian in height (over six feet tall), she still had something of an ethereal nature about her, with cropped ashen hair and a model’s grace. She spoke with a calming, velvety voice and I loved spending time with her and soaking up details about her alternative (extremely alternative, at the time!) lifestyle. Although she and I have lost touch over the years, my HH and I still enjoy this soup every winter. It’s one of our favorites as a hearty and warming dinner.
Don’t be put off by the ostensibly bizarre inclusion of peanut butter here. It virtually disappears into the soup and effectively simulates the addition of thick cream.
Moroccan Spiced Tomato Soup
The combination of creaminess, spices, and tomatoes provides the perfect comfort food for a cool evening. This is a quick and fabulous soup. Pair with corn bread or a crusty french loaf for a complete meal. [Note: this soup can easily be made gluten-free with GF ketchup.]
1 large onion, very finely chopped
2 Tbsp. cold-pressed extra virgin olive oil
28-oz can diced tomatoes, with liquid
1 cup smooth natural peanut butter, preferably organic (for ACD, use almond butter)
1/3 cup natural ketchup (for ACD, use 2 Tbsp pure tomato paste plus 1 tsp apple cider vinegar)
1/4-1/2 tsp. ground cloves
1 tsp. ground cumin
1 tsp. hot sauce (such as Tabasco); for ACD, use 1/8 tsp (.5 ml) dried chili flakes
1/4-1/2 tsp. cayenne pepper
1 T. mild chili powder
1/2 tsp. sea salt
2 cups water, or to taste
In a large pot or dutch oven over medium-high heat, sauté the onion in the olive oil until soft and translucent.
Pour the tomatoes and liquid into the pot along with the peanut butter and stir well to mix. Add remaining ingredients and combine well.
Simmer for 10-15 minutes, stirring occasionally. Since this scorches easily, take care that the heat isn’t too high. Serve immediately. Makes 6 servings; freezes beautifully.
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I just made this soup last night and it was awesome! The only change I made was that I used a can of 14 oz tomatoes and then added a bunch of tomatoes from my garden that were over-ripening. It was so good that I want to freeze it and give it to people at Christmas…is that weird?…lol. This soup was so good though. I froze some, but I know it won’t last until Christmas:-)
Brooke, thanks so much! I am thrilled that you liked the soup so much (and who doesn’t love soup for Christmas?) 😉 It freezes really well, too. 🙂
You visited Newfoundland?! My home province! 🙂
How cool! Yes, we loved it. 🙂
Natalia Hamell says
I love the sound of this! I’ve thickened soups before with peanut butter but never added tomatoes. I definitely have to try this – it looks so simple and delicious. Thanks for recipe!
Ricki Heller says
It’s incredibly simple, Natalia, and also really quick to make! A definite favorite in our house. 🙂