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Creamy Peanut Soup

Creamy Peanut Soup

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30 Min
13
ingredients

Popular in Mexico City, this dish was a favorite of Diego Rivera and Frida Kahlo, who often served it at their dinner parties. We invite you to try it. Your family will love it.

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Ingredients

Garnish

6 Steps to complete

  • 1
    To roast tomatoes: Cover a nonstick skillet with aluminum foil. Preheat skillet for 1 minute over medium heat. Place tomatoes on the foil and pick up edges of foil to form a rough bowl shape. (To reserve juices.) Roast for 20 minutes, flipping frequently with tongs. Do not peel tomatoes, set aside.
  • 2
    Meanwhile, preheat a skillet over medium heat for 2 minutes. Add garlic. Flip over occasionally, until the skin is somewhat blackened, and garlic is softened. (About 5 minutes) Remove from the skillet. When cool enough to handle, peel garlic.
  • 3
    Place the unpeeled tomatoes, garlic, chicken broth, and 2 cups of peanuts in the blender. Blend for about 3 minutes at high speed.
  • 4
    Strain the mixture into a medium saucepan. Turn the heat to medium- low, stir in Supremo® Brand Mexican Sour Cream from V&V SUPREMO®, hot sauce and salt to taste. Stir often until soup just comes to a boil. Reduce heat to low and simmer for 10 minutes.
  • 5
    To sear Sierra® Brand Cotija Cheese from V&V SUPREMO® preheat a non-stick pan over medium heat for 2 minutes. Place Sierra® Brand Cotija Cheese in the pan and sear for about 30 seconds on each side, or until browned. Remove from pan, when cool enough to handle, cut into small dice
  • 6
    Ladle the soup into bowls, garnish with scallions, cilantro, Sierra Brand Cotija cheese, peanuts, and fresh lime wedges. Enjoy!
To roast tomatoes: Cover a nonstick skillet with aluminum foil. Preheat skillet for 1 minute over medium heat. Place tomatoes on the foil and pick up edges of foil to form a rough bowl shape. (To reserve juices.) Roast for 20 minutes, flipping frequently with tongs. Do not peel tomatoes, set aside. ; Meanwhile, preheat a skillet over medium heat for 2 minutes. Add garlic. Flip over occasionally, until the skin is somewhat blackened, and garlic is softened. (About 5 minutes) Remove from the skillet. When cool enough to handle, peel garlic.; Place the unpeeled tomatoes, garlic, chicken broth, and 2 cups of peanuts in the blender. Blend for about 3 minutes at high speed.; Strain the mixture into a medium saucepan. Turn the heat to medium- low, stir in Supremo® Brand Mexican Sour Cream from V&V SUPREMO®, hot sauce and salt to taste. Stir often until soup just comes to a boil. Reduce heat to low and simmer for 10 minutes. ; To sear Sierra® Brand Cotija Cheese from V&V SUPREMO® preheat a non-stick pan over medium heat for 2 minutes. Place Sierra® Brand Cotija Cheese in the pan and sear for about 30 seconds on each side, or until browned. Remove from pan, when cool enough to handle, cut into small dice; Ladle the soup into bowls, garnish with scallions, cilantro, Sierra Brand Cotija cheese, peanuts, and fresh lime wedges. Enjoy!

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