This cool weather is the perfect time to cozy up with a bowl of West African-inspired peanut butter soup.
It’s a rich, velvety blend of natural peanut butter, sweet potatoes, and tomatoes.
There’s also collard greens, spices, and cayenne, making it complex, flavorful, and hearty.
Serve it over rice, or enjoy it on its own. Either way, it’s a celebration of flavors unlike anything you’ve ever tried.
What Is Peanut Soup?
Peanut soup is a creamy, comforting dish that’s rich in flavor and history.
It’s often associated with West African cuisine, where it’s known as groundnut soup.
This hearty dish is made with peanut butter or ground peanuts, giving it a smooth, nutty base.
It’s typically simmered with ingredients like tomatoes, onions, garlic, and a blend of spices, creating a flavorful depth that’s both savory and slightly sweet.
Why You’ll Love This Peanut Butter Soup
Creamy & Comforting: With its rich, velvety texture, this soup is pure comfort in a bowl.
Unique Flavor Profile: The nutty richness of peanut butter pairs perfectly with savory spices and tomatoes, creating a balanced, delicious taste.
Perfect for Meal Prep: This soup tastes even better the next day. So make a big batch and enjoy it throughout the week without sacrificing flavor.
Customizable Garnishes: Top the soup with roasted peanuts, fresh cilantro, yogurt, chili flakes, and more. The possibilities are endless.
Ingredients
- Peanut Butter: It provides protein, creaminess, richness, and nutty depth. Use creamy peanut butter for the best results.
- Olive Oil: For sautéing the aromatics.
- Aromatics: A delicious blend of onions, garlic, and ginger. Their savory heat complements the peanut butter perfectly.
- Red Bell Pepper: For sweetness, crunch, and a vibrant color.
- Sweet Potatoes: For heartiness, natural sweetness, and a creamy texture.
- Diced Tomatoes: Their acidity helps balance the peanut butter’s richness.
- Broth: The liquid base of the soup. Start with a few cups then add more to achieve your desired consistency.
- Tomato Paste: Provides the dish with a deeper color and a concentrated dose of tomato flavor.
- Seasonings: Use cumin, cayenne, salt, and pepper. Adjust as needed.
- Collard Greens: Their earthy bitterness pairs nicely with the sweeter ingredients. They’re also nutritious and hold up well in the hot soup.
- Toppings: I love the crunch of roasted peanuts and the freshness of cilantro. You can also use yogurt, lime juice, or more spices.
How to Make Peanut Butter Soup
Like most homemade soup recipes, this one has several steps.
Still, there are fewer than ten, and they move quickly once you start.
1. COOK the onion and bell pepper until soft, about 5 minutes.
2. STIR in the garlic, ginger, cumin, cayenne, and tomato paste, cooking for 1-2 minutes while stirring.
3. ADD the diced tomatoes, 5 cups of broth, and peanut butter, stirring until smooth. Add the sweet potato cubes.
4. BOIL the soup, then reduce the heat to low and simmer until the potatoes are tender, about 15 minutes.
5. PUREE some or all of the soup with an immersion blender if desired.
6. WILT the collard greens for about 5 minutes. Add more broth if needed to reach your desired consistency.
7. SEASON with salt and pepper to taste. Serve hot with crusty bread, roasted peanuts, and fresh cilantro. Enjoy!
Tips for The Best Peanut Butter Soup
I’ve included a few tips here. But honestly, this recipe is a breeze.
So, most of what i have here are variations on the standard recipe.
- Use natural peanut butter. Natural peanut butter typically has minimal ingredients and no additives. It’s the best option for the soup, as processed peanut butters are often too sweet.
- Don’t overcook the potatoes. The sweet potatoes should be tender but not mushy. You need them to help maintain the soup’s texture.
- Adjust as needed. This recipe is a jumping-off point – not a strict set of rules to follow. If you want a thicker soup, add a bit more peanut butter. Or adjust the amount of cayenne to suit your heat preferences.
- Add protein. Shredded chicken works wonderfully in this soup, but you can also use tofu, chickpeas, or your favorite protein.
- Use different greens. Collard greens are traditional. However, you could also use spinach, kale, or turnip greens. Adjust the cooking times to ensure they remain tender.
- Add a squeeze of citrus. A little lemon or lime juice squeezed in at the end of cooking will lighten and brighten the soup.
What to Serve with Peanut Soup
Traditionally, peanut butter soup is served over fluffy rice. The combination makes for a very filling meal.
Other serving options include:
- Crusty Bread
- Fufu
- Quinoa
- Coconut Rice
- Pounded Yam
- Side Salad
How to Store
You can store or freeze peanut butter soup to make it last longer.
So, go ahead and double or triple the recipe if you’re so inclined!
To Store: Transfer cold leftovers to an airtight container and refrigerate for 4-5 days. Store garnishes separately.
To Freeze: Transfer cold leftovers into an airtight container or freezer bag. Leave some room in the top for expansion, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat: Warm single bowls in the microwave for 2 to 3 minutes, stirring halfway through. Heat larger portions on the stove over medium heat until hot.
Note: Peanut butter soup will thicken as it sits. If it is too thick for your taste, thin it with a splash of water or broth while reheating.
More Delicious Soups Perfect for Fall
Cauliflower Cheese Soup
Broccoli Cheddar Soup
Cream of Mushroom Soup
Mulligatawny Soup
Peanut Butter Soup
6
servings20
minutes30
minutes390
kcalThis rich and creamy West African peanut butter soup blends tender sweet potatoes, leafy greens, and warm spices for a hearty, flavor-packed meal.
Ingredients
1 tablespoon olive oil
1 large onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper, optional
1 tablespoon tomato paste
1 (14 ounce) can diced tomatoes
6 cups vegetable or chicken broth, divided
1 cup creamy peanut butter
2 sweet potatoes, peeled and cubed
4 cups collard greens or kale, stems removed and leaves chopped
salt and pepper, to taste
roasted peanuts and fresh cilantro, for serving
Instructions
- In a large pot or Dutch oven, warm the olive oil over medium heat. Add the onion and pepper, and cook until soft, about 5 minutes. Stir in the garlic, ginger, cumin, cayenne, and tomato paste and cook for 1-2 minutes, stirring constantly.
- Add the diced tomatoes, 5 cups of broth, and peanut butter. Mix until smooth, then add the sweet potato cubes.
- Bring the soup to a boil, reduce the heat to low, and cook until the potatoes are tender, about 15 minutes. If desired, use an immersion blender to puree some or all of the soup.
- Add the collard greens and cook for an additional 5 minutes until wilted but still bright in color. If needed, add more broth to thin the soup.
- Carefully taste and season with salt and pepper, as needed. Serve hot with crusty bread, roasted peanuts, and fresh cilantro for garnish. Enjoy!
Notes
- Natural peanut butter typically has minimal ingredients and no additives. It’s the best option for the soup, as processed peanut butter is often too sweet.
- Add protein—Shredded chicken works wonderfully in this soup, but you can also use tofu, chickpeas, or your favorite protein.
