Comida Kraft
Recipe Box

Peanut Butter Soup

3
(1) 1 Review
Prep Time
25
min.
Total Time
1
hr.
20
min.
Servings

8 servings, 1-1/4 cups each

Put away the jelly! This Thai-style peanut butter soup is a savory dish made with onions, garlic and tomatoes. And it is awesome.

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What You Need

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Make It

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  • Cook and stir onions and garlic in hot oil in large saucepan on medium heat 5 min. Add tomatoes, water, broth and vegetables; simmer on medium-low heat 25 min. or until vegetables are tender, stirring occasionally.
  • Stir in remaining ingredients until well blended. Cool 30 min.
  • Blend soup, in batches if necessary, in blender until smooth. Return to saucepan. Cook 5 min. until heated through, stirring frequently.

Size Wise

You'll know it's a special occasion when you get to enjoy a serving of this delicious soup.

Food Facts

Berbere is an Ethopian spice blend. If you don't have berbere, you can use 1/2 tsp. chili powder and 1/4 tsp. ground allspice instead.

Special Extra

Top with chopped PLANTERS Peanuts or sliced green onions just before serving.

Servings

  • 8 servings, 1-1/4 cups each

Nutritional Information

Serving Size 8 servings, 1-1/4 cups each
AMOUNT PER SERVING
Calories 280
% Daily Value
Total fat 18g
Saturated fat 3g
Cholesterol 0mg
Sodium 540mg
Carbohydrate 24g
Dietary fiber 6g
Sugars 12g
Protein 11g
   
Vitamin A 110 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • foodandwinelover |

    I had Marcus Saumuelsson's Peanut Soup at his Red Rooster restaurant in Harlem last week and was hoping to duplicate it. THIS RECIPE IS NOT THE SAME. The soup at the restaurant was well balanced with just the right amount of peanut flavor and a moderate amount of heat. This recipe has way too much tomato and you don't really taste the heat. I used berbere made by an Ethiopian friend of mine's mother so I know it was the real deal. Still searching for the right recipe.

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