Author Notes
Creamy and comforting, this vegan Tomato Peanut Butter Quinoa Soup comes together with a simple combination of peanut butter, tomatoes and tomato paste for an easy weeknight meal. This is not your mama’s tomato soup! —Megan Olson
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Ingredients
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1 tablespoon
peanut oil
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1 tablespoon
minced garlic
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4 cups
low sodium, gluten free vegetable broth
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1 tablespoon
balsamic vinegar
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1
28 ounce can chopped tomatoes in juice
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1
6 ounce can tomato paste
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1/2 cup
creamy, unsalted peanut butter
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1/4 teaspoon
cayenne pepper
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salt to taste
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1 cup
cooked quinoa
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6
scallions, chopped
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slivered almonds or peanuts for sprinkling
Directions
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In a medium saucepan, heat oil over medium heat.
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Add garlic & cook until fragrant then add tomatoes with their juices, tomato paste, broth, vinegar, peanut butter, cayenne & salt
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Whisk to combine and bring to a boil
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Once it has boiled, allow to simmer on medium low 15 to 20 minutes
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Add cooked quinoa to the pot
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Ladle soup into bowls, garnish with the scallions & nuts
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