Rating: 5 stars
1 Ratings
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This creamy peanut soup lets the flavor of the peanuts truly shine, and fresh sage adds a nice autumnal flavor. While we often call for natural peanut butters in our recipes, they're not recommended here, as they can make the soup gritty and oily.

EatingWell.com, November 2022


Credit: Ali Redmond

Recipe Summary

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil (or ghee) in a large pot over medium-high heat until shimmering. Add onion, celery and salt; stir to coat. Cook, stirring occasionally, until the vegetables are softened and begin to turn golden brown around the edges, about 10 minutes. Stir in tomato paste, sage, white pepper and crushed red pepper, if using. Cook, stirring constantly, until fragrant, about 1 minute. Add stock, increase heat to high and bring to a simmer. Once simmering, add peanut butter, whisking until it melts into the stock. Reduce heat to low and simmer, stirring occasionally, until the soup is slightly thickened, 15 to 20 minutes. Remove from heat. 

  • Using an immersion blender or in batches in a blender, process the soup until it is very smooth. (Use caution when blending hot liquids.) Stir in vinegar. Serve the soup topped with chopped peanuts and chives (or parsley).

To make ahead

Refrigerate for up to 4 days.

Nutrition Facts

about 1 cup
298 calories; protein 12g; carbohydrates 13g; dietary fiber 3g; sugars 6g; added sugar 2g; fat 24g; saturated fat 5g; mono fat 13g; poly fat 6g; vitamin a iu 59IU; vitamin b3 niacin 6mg; vitamin c 1mg; vitamin e iu 6IU; folate 42mg; vitamin k 4mg; sodium 478mg; calcium 28mg; chromium 2mcg; iron 1mg; magnesium 74mg; phosphorus 148mg; potassium 395mg; zinc 1mg; omega 6 fatty acid 6g; niacin equivalents 7mg; selenium 2mcg.