If you’ve never tasted or heard of peanut soup, you’re in for a treat! It’s a very popular soup in Africa with simple flavors that allow the peanuts to fully shine. This Creamy Peanut Soup with Peanut Crunch Herb Pistou is an easy, simple, few ingredients luscious soup with a burst of peanut flavor, a delicate peanut crunch and herb freshness from the pistou! Your rainy days need this soup, it’s delicious and pure comfort 🙂 Trust me.
Today’s luscious delicious recipe is sponsored by the Peanut Bureau of Canada — a non profit trade association dedicated to promoting the great taste and health benefits of quality USA-grown peanuts.
Oh YES the first soup of the season! It sounds unlike me to be super excited that summer is over, but I should admit I’ve had quite a load of sunshine and I’m certainly ready to embrace Fall 🙂 Another thing I’m excited for is soup season! Luscious, creamy and divine soups will put a smile on my face any rainy day!
So let’s talk for a minute about peanut soup. If you’ve never heard about a peanut soup before, you’ll probably be wondering what on earth does that taste like. So let me tell you, it tastes like pure peanut butter minus the sweetness. In contrast to Asian peanut sauces, this African peanut soup doesn’t have any strong soy sauces, vinegars, brown sugars or any distinctive flavor other than the peanut butter itself. So it’s a peanut lovers dream!! I promise you, you’ll be pleasantly surprised by this gem of a recipe!
My family came across this recipe long time ago when I was just a baby and my dad was posted to Africa (Congo and Kenya). I obviously don’t remember anything about those places, but my mom picked up this divine recipe from locals and has been making it for us ever since! We’ve shared it with so many people, I’ve made it at a cooking class a couple of years ago in Toronto and it was such a HIT! That type of lick your plate and ask for seconds hit at a cooking class lol
Here’s basically how this delicious peanut soup comes together. You’ll sauté some onions, sweet peppers (preferably yellow so the soup retains a gorgeous golden tone) and garlic. When making any soup, this step is probably the one that everybody tends to rush, and I always stress not to. Because when you give onions and garlic a chance to fully sauté until soft, you get that sweet note of onion in your soup, not a harsh strong onion flavor that can take over your soup!
To boost the freshness here, I prefer adding fresh cilantro and parsley—which is certainly optional, but really good! And then you’ll go right in with plenty of peanut butter (smooth preferably) and veggie stock. While this peanut soup os not necessarily a vegan soup, I prefer keeping it that way so everyone can enjoy it! But feel free to swap the veggie broth with chicken or beef for more flavor if you prefer! The secret thickener I use here is quick cooking oats. They add a nice nutty taste to the soup too.
The soup needs to simmer on medium low heat for about 30 minutes before you’ll add in the creamy dreamy finale. Again to keep this soup entirely vegan, use coconut cream. Otherwise, heavy cream or nice thick Greek yogurt are great. Simply add in a half cup of that and then puree the soup into a creamy dreamy divine peanut goodness!!
Now we certainly can’t skip mentioning the pistou! A classic French version of the Italian pesto, except it’s not smooth rather nice and chunky. To perfectly compliment the peanut soup, I love making a peanut pistou. So you get a smooth peanut-y soup with a crunchy peanut-y herb topping. Perfection! The pistol also has lime juice and olive oil which both compliment the soup wonderfully 🙂
Can I just finally say, please make this soup—you’ll be making it more often than you think—I promise!! And don’t forget to tag me so I can follow up on your deliciousness too! Happy soup season!! Enjoy 🙂
Creamy Peanut Soup with Peanut Crunch Herb Pistou:
- 2 tablespoons of olive oil use butter if you prefer
- 1 yellow onion finely minced
- 1 yellow bell pepper finely minced
- 3 cloves of garlic finely minced
- 1/4 cup of quick cooking oats
- 3 Tablespoons of finely minced herbs a mix of parsley and cilantro
- 1 1/2 cups of smooth peanut butter
- 1 cup of veggie stock or your stock of choice
- 1/2 cup of Cream heavy cream, table cream, Greek Yogurt or coconut cream if Vegan
- 1/2 teaspoon of salt and pepper more or less to taste
- 1/4 cup of crushed peanuts toasted or not, salted or not—your preference
- 2 tablespoons of minced fresh parsley
- juice of half a lemon
- pinch of salt
- 2 Tablespoons of olive oil
- For the pistou: Mix all ingredients in a bowl and set aside.
- For the peanut soup: Preheat a soup pot over medium high heat and add in the olive oil or butter if using.
- Add in the onion, bell peppers and sauté over medium high heat, then drop the heat to medium and continue to sauté the veggies until very soft and golden (about 8-10 minutes).
- At that point add in the garlic, herbs and sauté for a couple more minutes until translucent, and add in the oats.
- Sautee the oats with the veggies for a minute more until the oats are slightly toasted and add in the peanut butter and stock.
- bring this mixture to boil and use a whisk to blend the soup ingredients together. Season the soup with salt and pepper to your taste.
- When the soup starts to boil, cover the pot and lower the heat to medium low allowing the soup flavors to simmer and infuse for 30 minutes at least. The soup will also thicken beautifully. Then use an immersion blender (or blender) to puree the soup till smooth. At that point, add in your cream (any type or yogurt) and blend some more. Taste for seasoning and adjust salt if needed.
- Serve the soup right away toped with a swirl of pistol. Enjoy! 🙂
- Leftover soup can be stored in the fridge for up to 5 days and in the freezer for nearly a month.