Piping Hot Peanut Butter Soup
The inspiration for this soup came from Janice’s sister Lori, who got the recipe from one of her favorite restaurants in Olympia, Washington. Long story short, her husband and kids can’t get enough of this soup, so we decided to take it on. After a few signature tweaks, we concocted one of the most flavorful, kid-friendly recipes in Meal Makeover Moms’ history. It’s hard to describe, but something truly magical happens when the flavors of the peanut butter, cumin, curry, and cinnamon hit the taste buds!
My family really loves the flavor and texture of this soup, and it’s now the favorite in our home. Peter has declared this, “The best soup ever.”
Deborah, mother of David, age 9, Peter, age 14 and Rachel, age 18. Belfast, Ireland
Makes6 to 8 servings
Total Timeunder 1 hour
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, soy free, tree nut free
Taste and Texturecreamy, nutty, savory
Type of Dishhot soup, soup
- 1 tablespoon canola oil
- 1 small onion, cut into ¼-inch dice (1 cup)
- 1 medium red or orange bell pepper, cut into ¼-inch dice (1½ cups)
- 2 cloves garlic, minced
- 1 32-ounce carton all-natural chicken broth
- 15-ounce can tomato sauce
- ½ teaspoon curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon celery salt or kosher salt
- 1/8 teaspoon black pepper
- 1 cup coarsely chopped cooked chicken (6 ounces)
- ¾ cup instant brown rice
- 2/3 cup creamy peanut butter
- Roasted peanuts, chopped, optional
Heat the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Raise the heat to medium-high, add the bell pepper and garlic and cook, stirring frequently, until the peppers soften, an additional 5 minutes.
Stir in the broth, tomato sauce, curry powder, cumin, chili powder, cinnamon, celery salt, and pepper. Cover, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, until the flavors meld, about 45 minutes.
Add the chicken, rice, and peanut butter and stir well until the peanut butter melts into the soup. Cover, return to a simmer, and cook until the rice is tender, about 10 minutes. Top each serving with peanuts as desired.
2011 Liz Weiss and Janice Newell Bissex