Peanut Butter & Tomato Soup

By Tuesday, February 19, 2013

This post was updated with new photography in December 2015.

As I’ve said many times before, I love me some peanut butter.

Peanut Butter & Tomato Soup |

But, sadly, My Other Half thinks I’m hoarding it. So I’ve been on the hunt for recipes to use up my stash.

I was totally sold when I stumbled upon this “pantry superstar” Moroccan Tomato Soup recipe. Actually, I’d prefer to call it Peanut Butter & Tomato Soup. It sounds much wackier.

Peanut Butter & Tomato Soup |

“Pantry superstar” is a term Canadian Living uses to refer to recipes that require no fresh ingredients – just what’s in your pantry. Obviously I’d rather use fresh veggies for cooking, but every now and then it’s nice not to have to go to the grocery store.

Also, I am a HUGE FAN of slow cooker soups. Dump everything in and leave it for 8 hours? Sold.

Shockingly fast, simple and delicious, this recipe is a true keeper. For me, at least.

Peanut Butter & Tomato Soup |

Peanut Butter & Tomato Soup (or Moroccan Tomato Soup)

Yield: 6


  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 2 tbsps brown sugar
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp pepper
  • Pinch of salt
  • Pinch of cinnamon
  • ¼ tsp cayenne pepper
  • 1 can (28 oz) chopped tomatoes
  • 2 cups water
  • ¼ cup tomato paste
  • 1 tbsp red wine vinegar
  • 1 cup peanut butter
  • Crushed peanuts for garnish (optional)


  1. Combine everything in a slow cooker except the peanut butter. Cook on low for 8 hours. Add peanut butter and blend before serving.
  2. Adapted from Canadian Living

Now tell me – could that recipe be any easier? I think not.


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