Wednesday, April 21, 2010

Grilled Cheese and Tomato Soup

April is grilled cheese month, and what's better to have with a grilled cheddar-and-bacon-jam-on-wheat sandwich than a bowl of tomato soup?

Not just any tomato soup - creamy tomato peanut soup, garnished with green onions and fresh cilantro.

Creamy Tomato Peanut Soup

1/2 cup onion, chopped
oil or butter for sautéing onion
1 15.5 oz can fire roasted tomatoes
1/2 cup smooth peanut butter
1 Knorr chicken bouillon cube plus two cans of water or the equivalent amount of chicken stock
1/2 teaspoon curry powder (or more to taste)
1/2 teaspoon ground cumin (or more to taste)
pinch of cayenne
salt and pepper

Cook onion in butter or oil until softened and beginning to brown. Add can of tomatoes with their juice and stir in peanut butter. Crumble in bouillon cube and add water (or use stock). Bring to a boil, then turn heat to low and simmer for about 45 minutes to allow flavors to blend and for some of the acidity of the tomatoes to dissipate. Remove from heat and blend soup smooth using a stick blender, blender, or food processor. Return to pan and season with spices and salt and pepper. Heat for an additional 15 minutes and serve. Garnish with cilantro, chopped peanuts, and/or chopped green onion, if desired. Serves 2-4.