Best Peanut Butter Soup Recipes

PEANUT BUTTER VEGETABLE CHICKEN SOUP

Steps:

• In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
• Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
• Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.

AFRICAN CHICKEN PEANUT BUTTER SOUP

Steps:

• Heat oil in large dutch oven over medium-high heat.
• Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
• Push aside and add chicken pieces, a few at a time, and saute until golden brown.
• Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
• Stir in peanut butter and tomatoes.
• Add three-fourths of the squash and cook down.
• Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
• Season with salt and pepper and ladle into bowls.

GHANAIAN CHICKEN AND PEANUT BUTTER SOUP

Steps:

• Place a large saucepan/casserole pot over a medium heat. Fry the chicken pieces, skin side down, for 10 minutes or until browned. Using tongs, turn the pieces of chicken over to seal the underside.
• Stir in two of the onions, ginger and garlic for five minutes or until translucent and softened.
• Pour in the chicken stock and season with salt. Bring to the boil then reduce the heat and simmer for 10 minutes.
• In a separate small saucepan, mix together the peanut butter with the water. Gently bring the mixture to the boil, stirring occasionally to.
• prevent burning and a lumpy mixture. Gently simmer for 5-10 minutes or until the oil from the peanut butter settles on the surface.
• In a food processor, blend together the remaining two onions with the tinned tomatoes and red pepper. Add this mixture to the chicken and simmer for 5 minutes.
• Finally, add the peanut butter mixture to the chicken pan and simmer for a further 30 minutes.
• Optional - pour soup into a bowl and place rice ball in the middle.

CREAMY PEANUT BUTTER SOUP

Steps:

• 1. In a saucepan (over low heat), stir soup into peanut butter, adding a little at a time; stir until well blended.
• 2. Add milk, heat through; stirring occasionally.
• 3. If desired, season soup with a bit of black pepper.
• 4. Ladle soup into cups, mugs, or bowls, and serve.

PEANUT BUTTER AND CELERY SOUP

Steps:

• In a saucepan, place chopped celery and water and cover; bring to a boil and boil for about 20 minutes or until celery is tender but not mushy.
• In a separate large saucepan, make a thin white sauce with the butter, flour, milk and salt and pepper.
• When creamy, add undrained celery and peanut butter; stir together well.
• When soup is well blended and creamy, taste; add more salt and pepper if desired.

PUREED PEANUT BUTTER AND VEGETABLE SOUP

Steps:

• In a large saucepan, saute the onion and garlic in the oil, stirring until onions are transparent. Add the celery, carrots, potatoes, leeks and broth. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup until the vegetables are tender, about 15 minutes. Stir in the cayenne, black pepper, salt, peanut butter and tahini. Transfer the soup to a blender and puree it. Garnish and serve.

PEANUT-BUTTER VEGETABLE SOUP

Steps:

• In a large saucepan, cook celery, carrots, onion, and garlic in hot butter, covered, about 5 minutes or until onion is tender.
• Stir in water, potato, zucchini, chicken bouillon granules, and pepper. Bring to a boil; reduce heat.
• Cover and simmer for 10 minutes. Stir in undrained tomatoes and the parsley flakes.
• In a small bowl, gradually stir about 1 cup broth into peanut butter until smooth.
• Return mixture to saucepan. Cook and stir until heated through.
• Serve by ladling soup into individual bowls.

THAI PUMPKIN SOUP WITH PEANUT BUTTER

Steps:

• Directions:.
• COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.
• STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.
• FOR FREEZE AHEAD:.
• PREPARE as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
• HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.
• NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.

PEANUT BUTTER SOUP

Steps:

• Mix soup in small sauce pan per label directions
• Add 2 Tbs of Peanut Butter
• Heat soup on medium heat, stirring occasionally, until Peanut Butter is melted and soup is heated through
• Ladle into bowl and sprinkle to taste with celery salt
• Serve with oyster crackers.

CHICKEN AND VEGETABLE SOUP WITH PEANUT BUTTER

Steps:

• 1. Put the first four ingredients in a large pot. Cook on high for 2-3 minutes, mixing with a wooden spoon. Cover, reduce heat to minimum and simmer for 10 minutes.
• 2. Uncover the pot, increase heat to high, add frozen vegetables, cook another 3 minutes, constantly mixing with the wooden spoon. Reduce heat to minimum, cover and simmer for 5 minutes
• 3. Add squash or pumpkin, increase heat to high, mix together with the other ingredients, and still mixing, add broccoli, still mix for another 2 minutes, cover and cook on low for 5 minutes.
• 4. Uncover the pot, add tomato sauce, mix together with other ingredients, add water or broth, let it boil uncovered.
• 5. After the soup has boiled, reduce heat to low, add peanut butter and mix well so it is well combined into the liquid. Increase heat, let boil again. Then reduce heat to low, add all the spices, cover, and let simmer for 5 minutes.
• 6. Serve hot, with rice, or a piece of bread.

TOMATO PEANUT BUTTER SOUP

Steps:

• 1. Combine tomatoes, peanut butter, paprika, salt, and pepper in a saucepan. Bring almost to a boil. Reduce heat and simmer for 10-15 minutes. Add butter and pepper flakes if used. Allow to sit for about 10 minutes to blend flavors. Serve with a spoon of sour cream, if desired.
• 2. If you prefer a creamier tomato soup you may add 1-2 cups milk to extend soup and make it creamier.

AFRICAN SWEET POTATO SOUP WITH PEANUT BUTTER AND BLACK BEANS

Steps:

• Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
• Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
• Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
• Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.

CHICKEN, SWEET POTATOES & PEANUT BUTTER SOUP (OTHERWISE KNOWN AS AFRICAN CHICKEN-PEANUT SOUP)

Steps:

• Boil chicken breasts either in plain water or add some poultry seasoning to the water while boiling to give it more flavor. Cook until chicken is not pink and then drain and let the chicken cool. Cut up the chicken into small pieces after it's cooled.
• Place olive oil in a large pot and your cubed/diced sweet potatoes and cook them in the oil for 3 minutes.
• Add the onion, red bell pepper, garlic & jalapeño to the sweet potatoes and sauté for 5 minutes.
• Stir in the chicken, salsa, ground cumin, chicken broth and black beans & bring to a boil.
• After the mixture has reached a boil, turn down the heat to a simmer. Get your 1/3 cup PB and a little bit of the soup broth & mix it together before dumping the PB into the pot. Then add that into the soup mixture. Let simmer on low for 15 -20 minutes and then serve when your ready!
• Serve with some warm crusty bread, it's delish!

PEANUT BUTTER SOUP

Steps:

• Boil onion, garlic, jalapeno, cayenne and paprika in one cup water for 20 minutes till onions are well soft.
• Blend the above till smooth. Place back in pan with stock. Add 1 cup of peanut butter and stir till dissolved.
• Make a rue with the butter and flour, add the cold milk and stir to smooth liquid.
• Add rue and milk mix to stock mix and stir constantly over medium high heat or it will stick and burn at the bottom of the pan. Bring to a boil and cook for 5 minutes.
• Add salt if necessary.
• Serve hot with a green salad.

PEANUT BUTTER GOAT SOUP

Steps:

• Combine 1/2 cup water, 1/3 of the onion, ginger, and jalapeno in a blender; puree until smooth.
• Place goat meat in a large pot. Pour onion puree on top. Stir in 1 cup water, shrimp cube, and salt. Cover and cook over medium-high heat, stirring occasionally, until flavors combine, about 20 minutes. Reduce heat and add remaining 2/3 of the onion; cook, covered, until softened, about 20 minutes.
• Transfer 2/3 of the onion to the blender. Add 1 cup water; puree until smooth. Pour back into the pot.
• Mix 1 cup water, peanut butter, and tomato paste in a saucepan over medium-low heat. Cook, stirring often to prevent scorching, until oil separates, 15 to 20 minutes. Remove from heat. Stir in 1 1/2 cup water with a fork. Pour into the pot.
• Stir basil leaves into the pot. Bring soup to a boil; reduce heat and simmer until peanut oil rises to the surface, 20 to 25 minutes.

PEANUT BUTTER AND VEGETABLE SOUP

Steps:

• Combine all ingredients in a large pot (3 qt or more).
• Bring soup to a boil, stirring several times so bottom doesn't burn.
• Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
• Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

CREAMY PEANUT BUTTER SOUP

Steps:

• In a saucepan (over low heat), stir soup into peanut butter; adding a little at a time, stir until well blended.
• Add milk, heat through; stirring occasionally.
• If desired, season soup with a bit of black pepper.
• Yields: 2 servings.

PUMPKIN PEANUT BUTTER SOUP

Steps:

• Cook onion in oil until tender Stir in pumpkin, broth, water, peanut butter, curry powder and salt Heat through Swirl in plain yogurt

CREAMY PEANUT BUTTER & BACON SOUP

Steps:

• Dice bacon strips and fry until crispy; remove the bacon pieces & reserve 3 tablespoons bacon grease.
• Dice 1 onion (medium to large) and cook in the reserved bacon grease until onions are soft and translucent.
• Add 3 cups of chicken stock.
• Add 1 cup of half and half (can also use 2% milk).
• Add 1/4 teaspoon of cayenne pepper (more or less to taste).
• Add 1 teaspoon kosher salt (more or less to taste).
• Add 1/2 cup of smooth peanut butter.
• Optional: toss the crispy bacon bits back in the soup pot (healthy? not in this kitchen! And it tastes so good.).
• Stir until combined and bring to a boil, then reduce to a simmer.
• Simmer for at least 20 minutes, stirring occasionally.
• If you like a creamy soup, you can use a stick blender on this to blend in the onions.
• Serve hot, with an optional garnish of chopped green onions.

PEANUT BUTTER VEGETABLE CHICKEN SOUP

Steps:

• In a large stock pot, combine the broth, chicken and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender. Add zucchini, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes. Add peanut butter, parsley, salt and pepper. Stir until peanut butter is fully blended. Simmer for 3 minutes longer. Cook egg noodles separately and ladle soup over cooked noodles. If freezing soup, do not freeze with cooked noodles. Cook noodles after defrosting.