Peanut Butter Soup

Joan Rossi


This soup is chicken rice soup with a kick. The peanut butter adds a nice flavor. You can adjust the quantities of ingredients to taste. Add hot sauce or Srirachi for an extra kick.


☆☆☆☆☆ 0 votes

6 - 8
30 Min
50 Min
Stove Top


  • 6 - 7 c
    chicken stock
  • 1 medium
    onion, chopped
  • 1 large
    leek, cleaned and chopped, dark green removed
  • 3 - 4
    carrots, chopped
  • 1/3 c
  • 1
    dried chili pepper
  • 1/2 - 1 tsp
  • 1/2 c
    peanut butter
  • ·
    pepper to taste

How to Make Peanut Butter Soup


  1. Combine stock, onion, leek and carrots in at 2 -3 qt. saucepan. Bring to a boil. Cover and simmer 30 minutes.
  2. Remove from heat and puree until smooth or desired consistency. (I use an immersion blender and puree the soup in the pot.)
  3. Return soup to stovetop. Add rice, dried chili, and salt. Simmer, covered for 15 - 20 minutes until rice is tender.
  4. In a small bowl, mix 1/2 cup of soup and the peanut butter. Stir until well blended. Add mixture back in to the soup pot.
  5. Cover and simmer for 5 minutes. Remove the dried chili. Thin with water if soup is too thick. Add pepper to taste.
  6. Garnish with chopped peanuts and cilantro, if desired.

Printable Recipe Card

About Peanut Butter Soup

Course/Dish: Chicken Soups
Main Ingredient: Non-Edible or Other
Regional Style: African

Show 2 Comments & Reviews

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