Peanut Butter Soup

Peanut Butter Soup

Sometimes I have a problem… I pick up recipes that are either difficult to make or sneakily costly, but sometimes I even amaze myself with the recipes I stumble across that are super easy and economical.

During last two weeks, I have been on a personal mission of testing and sampling various soups that are both nutritional and fit for everyone’s pocketbook. Among all the budget-friendly soups, I think I have chosen my favorite one – wonderful peanut butter soup.

I discovered similar recipes but they were kind of stews. I mean there is nothing wrong with stew, but these did require some extra components, like chicken, or greens, or any other kind of additional ingredient.

So, I used the base of peanut butter stew, and with some tweaks, I developed this amazing peanut butter soup. The major ingredient of this soup is peanut butter. Regardless whatever peanut butter you use, you will have same excellent soup, just with a slightly different texture.

Which Peanut Butter To Choose

When it comes to this soup, we must agree on one thing: unflavored peanut butter. It does not matter if you buy organic peanut butter, or processed like Jif, as long as it does not include any extra flavor, such cinnamon, banana, or chocolate. In the terms of the texture, I went with the smooth peanut butter. If you prefer more texture, you can choose the crunchy peanut butter.

If you have peanut butter powder, it is acceptable to use too. Peanut butter powder has a more intense flavour in this soup, so if you are seeking for that, make sure you use peanut butter powder.

When it comes to the ratio of peanut butter and peanut butter powder, you will need more peanut butter powder. If a recipe asks for 1 cup of peanut butter, you will have to use 1 1/3 cup of peanut butter powder. So, smooth, crunchy, or peanut butter powder – they all work, just make sure it is not flavored with anything.

Is This Soup Thin Or Thick?

This soup is situated somewhere in the center. If you want this soup to be thicker, add more cream, and if you want it thinner, add more chicken stock. That is the beauty of this soup: you can simply tweak it without sacrificing too much taste.

Can I Add Some Special Spices?

I created a variation of this soup using typical ingredients found in African peanut stew, which served as my inspiration. The following will help the soup taste better:

Ginger that has been finely minced will add some tangy and energizing flavors.
Chili powder: If you’re looking for heat, this spice will deliver.
Ground cumin: This spice adds earthy aromas with hints of sweetness and bitterness.
You can use just one spice or combine all of them. For a vegan variation, you can also use coconut milk and vegetable stock.

How To Make Peanut Soup?

This soup is really simple to make and requires only basic cooking abilities. The most important thing is to not burn the vegetables. This soup, like any other, begins with a base. This soup’s base tastes are onion and celery. Make sure to remove the strings from the celery stalk before using it. Very thinly slice the celery.

Cook the onion and celery in butter until soft. Cook the flour until it becomes a different color. It will take approximately 3 minutes. Pour in warm chicken stock once the flour has been cooked. Bring the cooked flour and stock to a boil. Simmer for 20 minutes on low heat.

Remove the soup from the heat and set aside to cool. Using an immersion blender or a conventional blender, puree the celery and onions. Cook for another 2-3 minutes after adding the rest of the ingredients. That’s all!


1 minced tiny onion
1 sliced celery stalk
2.oz of butter
All-purpose flour, 3 tablespoons
chicken stock, 2 cups
1-1/2 cups of thick cream
one cup of creamy peanut butter
Lemon juice, 1/2 tbsp
Pepper and salt to taste
peanuts, crushed, as a garnish


1. Melt butter in a sauce pot over medium-high heat.

2. Stir in the onions and celery. Cook, stirring constantly, for 5 minutes, or until the vegetables are soft.

3. Cook the flour until it changes color and begins to smell like popcorn. It takes approximately 3 minutes.

4. Pour in the chicken stock and mix well.

5. Allow the soup to simmer for 20 minutes. Puree the soup with an immersion blender or a food processor until smooth.

6. Stir in the other ingredients and cook the soup for a few minutes.
7. Garnish with crushed peanuts and serve the soup warm.


1 small sliced onion
1 stalk celery, cut
2oz. butter
3 tablespoons of flour
2 cups of chicken broth
1 1/2 cups rich cream
1 ounce of peanut butter
½ tbsp lemon juice
To taste, pepper and salt
Peanuts crushed for garnish


Melt butter over medium-high heat in a sauce saucepan.
Add celery and onions. For 5 minutes, cook the vegetables while stirring until they are soft.
Cook the flour after adding it until it changes color and has a popcorn-like aroma. It requires about three minutes.
After adding the chicken stock, thoroughly whisk the mixture.
The soup should simmer for 20 minutes. Use an immersion blender or a food processor to puree the soup until it is smooth.
Add the remaining ingredients and cook the soup for a short while.
Serve the soup hot with crushed peanuts as a garnish.

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