‘Roccan Tomato Soup

This recipe combines super easy with super delicious, and it’s made with ingredients you probably have on hand. Yes, it’s vegan, but it’s thick and filling, especially when served with crusty fresh bread and butter.

It’s name in our recipe book was shortened from “Moroccan Tomato Soup” for no good reason other than we liked the way it sounded. And Jim thinks anything with peanut butter in it is rockin’! by definition.

I like homemade naan bread to have with it, since the soup is so easy to make I have lots of time to give to the bread making.

Play around with the spices.

We make it without sugar because the captain doesn’t like sweet, but the sugar does give it added complexity IMHO. Also, the recipe calls for 1/4 of a 6oz can of tomato paste, which can be substituted with two tablespoons of ketchup — we’ve had it both ways and both are fine.

Options include hot sauce if you like it really spicy, a blob of yogurt as a topping, a sprinkle of chopped peanuts or sprigs of cilantro.

Serves four.

• 2 small diced onions
• 2 cloves garlic
• 2 tbsp brown sugar
• 2 tsp chile powder
• 1 tsp cumin
• 1/2 tsp pepper
• 1/4 tsp salt
• 1/4 tsp cayenne
• a pinch cinnamon
• 1 large can chopped tomatoes
• 2 cups water
• 1/4 can tomato paste
• 1 tbsp red wine vinegar
• 3/4 cup peanut butter

Saute onions and garlic in a bit of oil. Add spices and saute another couple of minutes. Add the rest and bring to a boil, stirring occasionally. Simmer for 20-30 minutes. Blend to a smooth, thick soup — a small immersion blender works great.

Enjoy and stay safe.