Katherine's Savory Tomato Peanut Butter Soup

Katherine's Savory Tomato Peanut Butter Soup

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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

How to Make Katherine's Savory Tomato Peanut Butter Soup


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

Printable Recipe Card

About Katherine's Savory Tomato Peanut Butter Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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