PLANTERS Peanut Butter Soup
By: Chef Marcus Samuelsson for PLANTERS
It's time to rethink peanut butter recipes! This recipe for PLANTERS Peanut Butter Soup from Chef Marcus Samuelsson features protein-rich PLANTERS peanut butter in a dish that will blow you away. This may become your new favorite soup recipe.
Notes
Top with chopped PLANTERS Peanuts or sliced green onions just before serving.
Berbere is an Ethopian spice blend. If you don't have berbere, you can use 1/2 teaspoon chili powder and 1/4 teaspoon ground allspice instead.
This recipe comes courtesy of PLANTERS
Makes8 servings, 1 1/4 cups each
Preparation Time25 min
Cooking Time1 hr 20 min
Ingredients
- 1 1/2 cup onions, chopped
- 1 garlic clove, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cup water
- 1 3/4 cup chicken broth
- 1 large sweet potato (1/2 pound), peeled and chopped
- 1 carrot, peeled and chopped
- 1/2 cup PLANTERS Creamy Peanut Butter
- 1/2 cup PLANTERS Crunchy Peanut Butter
- 1/4 teaspoon berbere
- 1/4 teaspoon salt
Instructions
- Cook and stir onions and garlic in hot oil in large saucepan on medium heat for 5 minutes. Add tomatoes, water, broth and vegetables; simmer on medium-low heat fir 25 minutes, or until vegetables are tender, stirring occasionally.
- Stir in remaining ingredients until well blended. Cool for 30 minutes.
- Blend soup, in batches if necessary, in blender until smooth. Return to saucepan. Cook 5 minutes until heated through, stirring frequently.