Tomato soup with a twist | Molly Jones


  • One 28 oz can of diced tomatoes, one egg, salt and pepper, 1/4 cup of diced white onion, 2-3 cloves of minced garlic, 1 tablespoon of creamy peanut butter, 1 tsp olive oil


Heat the olive oil in a sauce pan, add garlic and onion. Cook 2-3 minutes until onion is translucent. Remove from heat. Add tomatoes and use a hand mixer to puree.  Return to heat and as tomato mix is beginning to warm, beat the egg in a separate bowl. Once soup heater add the egg slowly and continue to stir. Then add the peanut butter and stir well. Add salt and pepper to taste then serve hot.

What makes it special?

This is a delicious planet friendly recipe that I learned when staying in a quaint foreigner owned hotel on Lake Atitlan in Guatemala. While not typical Latin American fare, it left a delicious impression so has been warming our bellies for many years. 

What’s Your Connection to Princeton?

Resident and Executive Director, Sustainable Princeton

Recipe shared by Molly Jones

Photo courtesy of ‘Jennifer Burk’ on the Unsplash photo site

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