Tomato Basil Soup w/ Thai Peanut Sauce - Innit

Ingredients

4 Servings

Produce

  • Fresh Ginger 3/4 tsp

  • Cilantro 1 Tbsp

  • Lime 1/2

  • Garlic Clove 5 cloves

  • Yellow Onion 1

  • Red Tomatoes 6

  • Basil Leaf 1 bunches

Spices

  • Kosher Salt 1 pinch

  • Black Pepper 1 pinch

  • Garlic Powder 1/4 tsp

Packaged Products

  • Unsweetened Smooth Peanut Butter 1/3 cup

Pantry

  • Soy Sauce 1 Tbsp

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Coconut Milk 2 Tbsp

  • Vegetable Stock 3 cups

  • Sriracha Sauce 3/4 tsp

  • Fish Sauce 5/8 tsp

  • Canned Crushed Tomatoes 1 can

Beverage

  • Red Wine 3/4 cup

Preparation

  1. Prepare Veggies

    Prepare ingredients.

    • 6, diced Red Tomatoes
    • 1, diced Yellow Onion
    • 5 cloves, peeled Garlic Clove
  2. Simmer Soup

    In a medium to large pot, sauté onions, garlic and tomatoes in oil over medium heat for 5 minutes. Add the red wine, crushed tomatoes, vegetable stock and and basil. Simmer for 15 minutes.

    • 2 Tbsp Extra Virgin Olive Oil
    • 3/4 cup Red Wine
    • 1 can, 28 oz Canned Crushed Tomatoes
    • 3 cups Vegetable Stock
    • 1 bunch, leaves picked Basil Leaf
  3. Prepare Thai Peanut Sauce

    Place all ingredients into a bowl. Whisk together well until smooth and combined.

    • 1/2, juiced Lime
    • 1/3 cup Unsweetened Smooth Peanut Butter
    • 2 Tbsp Coconut Milk
    • 1 Tbsp Water
    • 1 Tbsp Soy Sauce
    • 3/4 tsp Fish Sauce
    • 3/4 tsp Sriracha Sauce
    • 1/4 tsp Garlic Powder
    • 3/4 tsp, grated Fresh Ginger
    • 1 Tbsp, stems removed, chopped Cilantro
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Ladle soup into bowls and serve with topping. Garnish with basil, freshly cracked black pepper & olive oil, if desired.

    • 8 Basil Leaves
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 430 kcal  
Total Fat 21.0 g 27%
Total Saturated Fat 5.0 g 26%
Unsaturated Fat 16 g  
Low Cholesterol 5 mg 2%
Sodium 1060 mg 45%
Total Carbohydrate 40 g 14%
Good Source: Fiber 8 g 29%
Sugars Total 20 g  
Good Source: Protein 16 g 31%
Excellent Source: Vitamin C 52 mg 60%
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By Innit Culinary Team