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PLANTERS Peanut Butter Soup

By: Chef Marcus Samuelsson for PLANTERS
This image courtesy of

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.


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


  • 1 1/2 cup onions, chopped
  • 1 garlic clove, minced
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups 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


  1. 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.
  2. Stir in remaining ingredients until well blended. Cool for 30 minutes.
  3. Blend soup, in batches if necessary, in blender until smooth. Return to saucepan. Cook 5 minutes until heated through, stirring frequently.

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What is the magnesium dioxide amount?

Commercial peanut butter is loaded with added sugar. Making your own is better, and nowhere near as daunting as it sounds! I've been making a peanut soup for decades that uses homemade peanut butter and heavy cream but no tomatoes or sweet potato or carrot, so it's actually low-carb! If you really need that cloyingly sweet thing going on, a drop or two of liquid sucralose does the trick. Top with a dollop of sour cream. YUM!


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