Easy Peanut Butter Soup Recipes

PEANUT BUTTER SOUP

Steps:

• On medium heat put your chicken in a big saucepan and add 2 cups of water with salt, 1/2 of the onions and the seasoned salt and let it simmer for about 10 minutes
• In blender add the other half of the onions, tomatoes, garlic, ginger and 2 more cups of water and blend the ingredients till its smooth
• Pour the tomato blend mix of the simmering chicken and spices and let it boil for another 10 minutes.
• Pour the peanut butter with about 3-4 cups of water in a blender / food processor and let it blend till its nice and smooth
• Pour the peanut butter mix over the chicken and the other ingredients and let boil for another 30 - 45 minutes. Now you can enjoy your world famous peanut butter soup!

PEANUT SOUP

Steps:

• In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.

PEANUT BUTTER SOUP

Steps:

• Heat oil over medium heat in a large pot and cook onions and peppers until soft (around 5 minutes). Careful not to brown the onions.
• Add the garlic and cook for 1 more minute.
• Add sweet potatoes, tomato sauce, vegetable broth, black pepper and chili powder. Bring to a boil.
• Lower heat, cover and simmer for 15 minutes.
• Add peanut butter and stir to melt it into the soup.
• Pour everything into a blender. Make sure the steam vent is open. Cover the vent with a kitchen towel to avoid splatter and process until smooth and creamy. Alternatively, you can use an immersion blender to process the soup.
• Top with cilantro, peanuts and a pinch of curry powder.

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.

AFRICAN PEANUT SOUP

Steps:

• Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
• Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

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 SOUP

Steps:

• Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
• Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
• Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it's well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
• Serve over white rice with crushed peanuts, if desired.

VIRGINIA PEANUT SOUP

Steps:

• Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.

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.