Peanut Soup

Peanut Soup


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With their roots in African cooking, peanut soups are common in the Southern United States. This soup is smooth and delicious. Adjust the amount of jalapeño to suit your heat preference.

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Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

2 servings


  • 1 Tbs. olive oil
  • 1 sm. sweet onion, minced
  • 1/2 jalapeño pepper, seeds and pith removed
  • 1 carrot, diced
  • 1 sm. sweet potato, peeled and diced
  • 2 cloves garlic, minced
  • 1 can crushed tomatoes
  • 5 C. chicken broth
  • 1 C. natural peanut butter
  • Kosher salt, to taste
  • Ground black pepper, to taste

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Heat olive oil in a large soup pot over medium high heat. Add onion, jalapeño, carrot, and sweet potato. Stir occasionally, cooking until sweet potato is tender. Stir in garlic and tomatoes, and chicken broth into the soup pot. Reduce to medium heat. Simmer for 15-20 minutes. Remove pot from heat. Blend soup with an immersion blender until smooth. Alternately, you may use a traditional blender and blend in small batches until smooth. Return soup to the soup pot. Stir peanut butter into blended soup. Return pot to medium heat and simmer for an additional 10 minutes. Ladle into bowls and garnish with chopped chives or sliced green onions.

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