Tomato soup was a staple in my mother’s kitchen when I was a little girl. Campbell’s Tomato Soup with the addition of either water or milk was the inspiration of all sorts of culinary works of art when I was eleven. Mom worked late on Fridays so I was allowed to make something special for my brother and me to have for supper. Inevitably, my creation would involve elbow macaroni, canned mushrooms and Kraft cheese slices. Our spice collection was limited to dried sage or oregano that had been in the cupboard so long it no longer had any flavour. That didn’t stop me! I loved the idea of adding ingredients to canned soup to alter the taste. Sometimes it worked, sometimes not so much…
I’ll always be grateful to the Campbell Soup Company for the fun I had learning to cook. However, soup is too easy to make to have a cupboard full of soup cans. I still love experimenting with crazy combinations. Sometimes they work, sometimes not so much!
This one’s a keeper!
Creamy Moroccan Tomato Soup
Adapted from Canadian Living Magazine, November 2012
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
2 tsp chili powder
1 tsp ground cumin
1/2 tsp freshly ground pepper
1/4 tsp sea salt
1/4 tsp cayenne pepper
1 pinch cinnamon
1 can – 28 ounce can diced tomatoes in puree
2 cups chicken broth
1 tbsp red wine vinegar
3/4 cup crunchy peanut butter
In a medium stock pot over medium high heat, warm olive oil
Add onion and garlic then sauté slowly for 10 minutes
Add tomatoes, chili powder, cumin, pepper, salt, cayenne pepper and cinnamon.
Add broth and vinegar.
Simmer until slightly reduced – depending on how thick your tomatoes are…
Add peanut butter; using immersion blender, purée soup until smooth.
THE LOVE: Cook gently. This soup is quick to make so take your time… Also, if you don’t have an immersion blender, you can use a regular blender or a food processor.
Thanks for reading.