Curried Tomato-Peanut Soup

Curried Tomato-Peanut Soup

  • Prep Time: 15 min
  • Cook Time: 15 min
  • Yield: 6
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  • 1 tablespoon Crisco┬« Pure Olive Oil
  • 1 cup chopped onion
  • 1 1/2 teaspoons curry powder
  • 2 cloves garlic, minced
  • 1 (14 1/2 oz.) can chicken broth
  • 1 (14 1/2 oz.) can petite cut diced tomatoes, undrained
  • 1 cup spicy hot 100% vegetable juice
  • 2 tablespoons cornstarch
  • 1/3 cup Jif┬« Creamy Reduced Fat Peanut Butter Spread
  • 1 tablespoon minced fresh cilantro
  • 1/4 cup chopped salted peanuts


  1. HEAT oil in medium saucepan over medium heat. Add onion and cook 5 minutes or until softened. Add curry powder and garlic; cook 1 minute, stirring constantly.
  2. RESERVE 1/2 cup chicken broth. Add remaining chicken broth, diced tomatoes and vegetable juice to saucepan. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, 10 minutes. Whisk together 1/2 cup reserved chicken broth and cornstarch. Add to soup, stirring until thickened. Add peanut butter; whisk until blended. Stir in cilantro. Garnish with chopped peanuts, if desired.


Serving Size (1/8 about 3/4 c soup), Calories 160 (Calories from Fat 90), Total Fat 10g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 520mg, Total Carbohydrate 11g (Dietary Fiber 2g, Sugars 4g), Protein 5g; Percent Daily Value*: Vitamin A 8%, Vitamin C 20%, Calcium 2%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

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