It’s not a soup you would consider trying; does not taste the way you would imagine it prior to that first slurp on your spoon, out of slight curiosity.
I had tomato sauce left over from the barbecue ribs that I made the other day, so I let it be the base for this; typically, I would cook a good tomato sauce of my own for the foundation of this soup. But I like the one with hoisin, so here it is along with my portion of the recipe–
Peanut Butter-Tomato Soup ~
~ Skirt in the Kitchen ~
Begin with BBQ Sauce by Lucinda Scala Quinn ~
2 tablespoons vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (6-oz) can tomato paste
1 (28-oz) can crushed tomatoes
1 (12-oz) jar apple butter or applesauce
1/2 cup cider vinegar
2 tablespoons packed dark brown sugar
2 tablespoons coarse salt
1/2 tablespoon freshly ground black pepper
2 cups apple juice
DIRECTIONS FOR SAUCE:
Heat oil in a medium saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 1 minute. Add cumin and cayenne, and cook for 1 minute. Add tomato paste, cooking for an additional minute… Stir remaining ingredients into onion mixture; bring to a boil. Reduce heat to low. Partially cover; simmer, stirring occasionally for about 2 hours. If sauce becomes too thick, add water, a little at a time. Cool it down. Puree sauce in batches in a blender until smooth.
Let this set in the refrigerator for 1 day before making a soup from it.
Second day, measure 28-ounces of the sauce into a heavy soup pan or Dutch oven. Into that, whisk in 3/4 cup real peanut butter (Am a fan of Jif Peanut Butter; just am a greater believer that Smucker’s Natural Creamy Peanut Butter is the best for cooking and baking if you are not making your own homemade peanut butter; deeper and more authentic taste and rich enough flavor.)
Whisking the sauce and peanut butter together, add 2 tablespoons unsalted butter along with red pepper flakes, 1 1/4 cups beef stock, dash of smoked paprika, parsley flakes, and 1-2 drops of chili sauce.
After this has been brought to a boil, turn down to a simmer and let it keep warm for 5-10 minutes, then serve.
May wish to garnish with parsley leaves, have a small portion of the soup as an appetizer. Goes well with crispy fried chicken and a small hearty salad.
P. S. May wish to add more beef stock and/or crushed tomatoes for desired consistency for a leftover soup the next day.
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