About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Kelly says

    5 stars
    This was fantastic!

    I followed the recipe exactly as written (except for having to use extra crunchy peanut butter) and I used 1/2 cup peanut butter as suggested by Tori. YUM YUM YUM! I have eaten this non-stop for 2 days and served it to 3 different (meat-eating) friends and they all loved it!

    Thank you for sharing this delicious and VERY easy to make recipe! It will definitely be a regular in my kitchen.

  2. Mary says

    I’m assuming the 114 oz can of tomatoes is really 14.5 oz? Love this recipe! A standard of our winter soup rotation!

  3. Eileen Seidowitz says

    This recipe sounds wonderful. I’m a little concerned about the high sodium level, 1080 mg per serving. Is that coming from the broth used? Thanks.

    • Tori Avey says

      It does seem like a lot doesn’t it? It comes from the broth and the peanut butter. My calorie calculation software doesn’t offer low sodium vegetable broth as an option, but I think using that would cut sodium substantially. You can also use salt-free peanut butter and simply salt the soup to taste, which will also help.

  4. Christina says

    5 stars
    I have made this soup twice and it is fabulous! It also freezes very well. Recently I’ve been trying to watch my calorie intake and greatly appreciate the provided nutrition facts, but there isn’t a serving size listed. Could you tell me what serving size matches the provided nutrition facts. Thank you!


    • Tori Avey says

      Hi Christina, the nutrition facts are based on dividing the recipe into 8 servings. When developing recipes in the past, I never measured servings because I didn’t have a system to auto-calculate nutrition facts. Now that I do, I try my hardest to measure everything out, but for older recipes like this I only update them when I get around to making them again. I will be sure to update it next time I make this recipe.

  5. Sara says

    5 stars
    I’ve made this twice and holy crap it’s delicious! I never ever leave reviews but this recipe is worth a shout out. I roasted all my veggies and sweet potatoes in the oven rather than and went for the extra peanut butter. worth it!

  6. Francoise says

    Increasingly I have been using a double boiler top to reheat leftovers. It’s almost as fast as a micro but doesn’t change the taste or ( esp) texture as much. Plus clean up is easier. It’s great for reheating soups, beans, sauces, rice, even coffee without scorching the heating pan.
    I got this at Amazon (( I don’t review there and, sadly, have no connection to the company that makes these ))
    You can use them with different size pans. And they come in different sizes as well- though maybe not from this manufacturer.

  7. Kathie says

    5 stars
    This may be my favourite soup and I’m a big soup fan. I used my immersion blender so it’s thick, creamy, flavourful and spicy. I’ll let my husband try it before I add more peanut butter. I started with 1/3 cup but I could do 1/2 too. Thanks for sharing this gorgeous recipe…..6 stars from me.

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