In a medium saucepan, over medium heat, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt and whisk to combine. Bring to a boil. Add the rice, reduce heat to low, cover, and cook for 20 minutes. Ladle into individual bowls and garnish with the scallions and peanuts.
Tip: For a more substantial soup, add an additional spoonful of cooked rice to the bowl with the scallions and peanuts.
This soup is fantastic! I did do my own tweaking though. I doubled the broth ( which is essential if you don't want the rice to take up most the broth) and reduced the amount of rice to 1/2 a cup. I then added chicken breasts to make it a little more hearty. I also omitted the tomato paste entirely. This isn't a staple in my pantry, nor do I think it is in most but who knows I could be wrong, and it came out just fine. For those who like it real spicy add more cayenne or red pepper flakes. Will definitely be repeating this recipe in the years to come!
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