Maybe I was influenced by the weather, but I made some tomato soup tonight to put away for the weekend. Mmm, mmm good.

This was a good diversion. Maybe it was the overcast skies today and the relief from the heat; add a yard full of leaves that were blown from the trees already and it feels like it’s that time of year again.  I was in the mood to make some soup tonight so I went with an old standby:

Tomato Soup
1-1/2 tbsp olive oil
2 cups thinly sliced onions
1 tsp chopped  garlic
1 28oz can plum tomatoes
1 cup drained chickpeas
3 cups (26oz.) chicken stock
2 tbsp lemon juice
1 tbsp tomato paste
1/2 tsp salt
pinch of cayenne pepper
5 tbsp creamy peanut butter

Directions
Heat oil in a large pot.  Add onions and saute until tender.
Combine garlic with onions and continue to saute.
Add tomatoes, chickpeas, chicken stock, lemon juice, tomato paste, salt and cayenne pepper. Stir together and heat until boiling.
Reduce heat, cover, and simmer for 30 minutes.
Stir in peanut butter and mix well
Remove solids from pot and puree until smooth. A nice addition to balance the heat (if you prefer more than a pinch of cayenne) is to serve with sour cream.
Diversions are good.  Share and enjoy!

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