Katherine's Savory Tomato Peanut Butter Soup Recipe

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Katherine's Savory Tomato Peanut Butter Soup

Cindy McLaughlin


Recipe by Lois Laing. Lois substituted the vegetable broth for the the beef stock called for in the original recipe.

Giving credit where credit is due: "From Grandma's Kitchen by Marilyn Brass & Sheila Brass.

This soup is good served hot or cold. The peanut butter adds richness to the soup, yet it is not readily identifiable upon tasting. This soup takes on a whole new personality when served cold.

☆☆☆☆☆ 0 votes
15 Min
15 Min
Stove Top


28 oz
tomato puree, canned
1/2 c
peanut butter, creamy
1 tsp
1/2 tsp
black pepper, coarsely ground
1/2 tsp
1 c
vegetable broth
2 Tbsp
butter, room temperature
1 pinch
red pepper flakes


1Combine tomato puree and peanut butter in a large heavy-bottomed pot and blend with a wooden spoon or whisk until smooth.
2Add salt, pepper, paprika and broth. Stir to blend. Bring to a boil. Reduce heat and simmer 10 minutes.
3Add butter and red pepper flakes and stir to blend.
4Remove from heat and allow to sit 5 minutes to marry flavors. Serve hot with croutons.
5Serve cold with a touch of sour cream and a sprinkling of red pepper flakes.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy, Heirloom