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Roasted Tomato with Peanut Butter Soup

Chef Pam Brown / Garden Café, Valley Table Issue 68

4 cups chopped tomatoes (or substitute canned tomatoes, drained)
1 cup tomato liquid (add water if needed)
2 cups diced onions
2 tablespoons fresh minced ginger
3 garlic cloves
½ teaspoon ground cinnamon
¼ cup organic canola oil
1 teaspoon salt
4 cups coconut milk
2 tablespoons peanut butter
½ teaspoon cayenne pepper (or more, to taste)
1 teaspoon salt
¼ bunch coarsely chopped cilantro (for garnish)
¼ cup coarsely chopped dry roasted peanuts (for garnish)
serves 6 to 8

Preheat oven to 400˚F.
1. Spray a medium baking dish with organic canola spray and set aside.
2. Toss together tomatoes, onions, ginger, garlic cloves and cinnamon with the canola oil and salt.
3. Place tomato mixture in baking dish and roast 20 to 30 minutes, stirring occasionally, until the tomatoes are lightly blistered and the onions are browned.
4. Remove tomatoes from the oven and allow to cool about 15 minutes.
5. Pour tomato mixture into a food processor and pulse a few times.
6. Add the remaining ingredients to the processor and blend until smooth.
7. Pour soup mixture into a medium soup pot and heat well.
To garnish, mix together the chopped cilantro and chopped peanuts.
Sprinkle a little of the mixture over each serving.

Garden Café on the Green
6 Old Forge Rd.
Woodstock, NY
(845) 679-3600

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