2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 red bell pepper, seeded and roasted
1 yellow bell pepper, seeded and roasted
28 ounces crushed tomatoes with liquid
4 cups preferred broth or stock
2/3 cup extra crunchy peanut butter
1/4 teaspoon pepper (optional)
1/4 teaspoon chili powder (optional)
Cook onion and garlic in oil until golden. Combine onion, peppers, broth and tomatoes. Using food processor or blender, liquify in batches. Place all of the contents in a pot and bring to a gentle boil. Reduce heat and add peanut butter, stirring until melted. Add spices if desired. Simmer until soup has thickened, stirring occasionally.
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Submitted by Kathy Boardman of Washington. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from the recognized experts.