Go Back
+ servings
Creamy Peanut Soup with Peanut Crunch Herb Pistou. Authentic African recipe that my family picked up a long time ago, and we've been making/sharing it since then! It's pure peanut LOVE in every sip! www.twopurplefigs.com

Creamy Peanut Soup with Peanut Crunch Herb Pistou:

This Creamy Peanut Soup with Peanut Crunch Herb Pistou is an easy and simple African soup with an intense peanut flavor, a delicate peanut crunch and a wonderful herbal note from the pistou! Your rainy days need this easy, comforting soup!

Course Appetizer, Main Course
Cuisine African, Vegan
Keyword African peanut soup, Peanut Butter Soup, Peanut Soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 825 kcal
Author Mahy


Peanut Soup:

  • 2 tablespoons olive oil use butter if you prefer
  • 1 yellow onion finely minced
  • 1 yellow bell pepper finely minced
  • 3 cloves garlic finely minced
  • 1/4 cup quick cooking oats
  • 3 tablespoons finely minced herbs a mix of parsley and cilantro
  • 1 1/2 cups smooth peanut butter
  • 1 cup veggie stock or your stock of choice
  • 1/2 cup cream heavy cream, table cream, Greek Yogurt or coconut cream if Vegan
  • 1/2 teaspoon salt and pepper more or less to taste


  • 1/4 cup crushed peanuts toasted or not, salted or not—your preference
  • 2 tablespoons minced fresh parsley
  • juice of half a lemon
  • pinch salt
  • 2 Tablespoons olive oil


  1. For the pistou: Mix all ingredients in a bowl and set aside.
  2. For the peanut soup: Preheat a soup pot over medium-high heat and add in the olive oil or butter if using.

  3. 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).
  4. At that point add in the garlic, herbs and sauté for a couple more minutes until translucent, and add in the oats.
  5. Sautee the oats with the veggies for a minute more until the oats are slightly toasted and add in the peanut butter and stock.
  6. 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.
  7. 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. 
  8. 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.

  9. Serve the peanut soup right away topped with a swirl of pistou. Enjoy! :)

Recipe Notes

Leftover soup can be stored in the fridge for up to 5 days and in the freezer for nearly a month.

  • While this peanut soup is 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 in this Peanut Soup is quick cooking oats. They add a nice nutty taste to the soup and enhance the texture.
Nutrition Facts
Creamy Peanut Soup with Peanut Crunch Herb Pistou:
Amount Per Serving
Calories 825 Calories from Fat 558
% Daily Value*
Fat 62g95%
Saturated Fat 15g94%
Cholesterol 40mg13%
Sodium 1063mg46%
Potassium 867mg25%
Carbohydrates 46g15%
Fiber 7g29%
Sugar 10g11%
Protein 29g58%
Vitamin A 620IU12%
Vitamin C 57.3mg69%
Calcium 77mg8%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.