Trinity Square Cafe Moroccan Tomato Soup
Submitted by eugenia
Moroccan tomato soup thickened with peanut butter and fired up with cumin, cayenne, and chili. A creamy, vegan-friendly bowl with a tangy splash of vinegar and real warm-spice depth.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minPeanut butter in tomato soup might raise an eyebrow, but it melts into the base over low heat to build a creamy, faintly nutty body, the same trick behind West African groundnut stews.
Start by frying onions and a generous five cloves of garlic until golden, which lays down a sweet, caramelized foundation. Crush the canned tomatoes by hand so the soup keeps a rustic texture instead of a smooth purée.
The spice rack does real work here: cumin for earthiness, cayenne and chili for heat, and a splash of white vinegar to cut the richness with a sharp, tangy edge. A spoonful of sugar balances out the acidity.
Keep the heat at a bare simmer once the peanut butter goes in. Too hot and it can split or scorch against the bottom of the pan, so stir often.
Kitchen Tips
- Add the peanut butter over very low heat and stir constantly so it emulsifies instead of seizing.
- Crush the tomatoes by hand for a chunkier, more rustic bowl.
- Taste before serving and adjust the vinegar and sugar to balance tang against richness.
- Use natural peanut butter for a looser soup, or commercial style for extra body.
Variations
- Stir in a can of chickpeas to make it heartier and more stew-like.
- Finish with a swirl of coconut milk to mellow the heat.
- Top with chopped roasted peanuts and fresh cilantro for crunch and color.
Ingredients
Directions
In a large sauce pan, heat oil and fry onion and garlic until golden brown.
Place the tomatoes and their liquid in a bowl, and crush the tomatoes with a potato masher or a spoon, breaking them into small pieces.
Add the tomatoes and their liquid to the onions, reduce heat to very low, add peanut butter, and stir until well combined.
Add cumin, hot sauce, cayenne, chili, vinegar, salt, pepper, sugar, tomato paste and water, and stir until well combined.
Cook over low heat at a bare simmering for 10 to 15 minutes, stirring frequently.
Comments
This is one of the most delicious tomato soup recipes. The spice servings are an error and should read as following to reflect true taste.
NOTE SERVING ERROR:
1/2 tea red hot pepper sauce (eg. Tabasco)
1/2 tea cayenne pepper
1/2 tea chili powder
My favourite soup from the Trinity Square Café (in the church behind the Eaton Centre at the north end of the mall). As the previous poster mentioned, the amount of spice is misprinted - use your judgement. The recipe is very forgiving.
Thanks for the comments. Just edited the recipe, and the amount of spices sounds much more reasonable now. Happy cooking :)
What size can of tomatoes?