Broccoli And Peanut Butter Soup

You may be wondering—what is peanut butter soup? We know it sounds weird. But, trust us, once you try it, you’ll be hooked!

This recipe is a unique twist on traditional creamy soups. It combines the goodness of broccoli with the rich, nutty flavor of peanut butter. Not only is this soup delicious, but it’s also full of nutrients. Broccoli adds the fiber and antioxidants, while the peanut butter balances it out with protein and healthy fats.

Put aside your hesitation and whip up this nutritious and comforting meal, perfect for any day of the week. You’ll be glad you spent a little time creating a hearty and flavorful soup that will warm both your body and soul.

And, if you’re a die-hard soup lover like us, don’t forget to check out our other delicious vegan soup recipes! Some of my other favorites are Vegan Potato Leek Soup, creamy Tomato Soup with Canned Tomatoes (so easy!), or Green Pea Soup.

Why You Must Try This Peanut Butter Soup

Trying new soup recipes is fun! It’s easy to get into a serious, soup-making rut because it’s sometimes hard to get out of our cooking comfort zone. We guarantee that this recipe will liven things up and make lunch (or dinner!) even more exciting!

• Unique Flavor: A delicious blend of savory and creamy flavors in every spoonful.
• Easy to Make: Whip up this recipe with simple ingredients and minimal effort.
• Nutritious: Packed with protein, healthy fats, and vitamins, it’s a wholesome meal option.
• Comforting: Enjoy the warm, comforting feeling of a hearty bowl of soup, perfect for chilly days.
• Versatile: Customize your soup with different ingredients like vegetables or spices to suit your taste.
• Food-Prep Friendly: A fantastic soup to prepare ahead of time and enjoy all week long.

Key Ingredients

Discover the stars of our creamy peanut butter soup recipe! These key ingredients work together to create a savory, creamy, and satisfying bowl of soup.

• Onions: Adds a savory sweetness and enhances the overall flavor of the soup. Sweet onions work the best in this recipe, but use anything you have on hand.
• Garlic: Gives a pungent flavor that complements the peanut butter and vegetables. Garlic powder can be used in a pinch—¼ teaspoon would be the equivalent of 2 cloves.
• Carrots: Brings extra sweetness and a pop of color. Feel free to use a mix of purple, yellow, or orange carrots.
• Curry Powder: This spice adds a complexity and warmth to the soup. If you don’t have curry powder on hand, you can mix cumin with chili powder, allspice, and garam masala, or a mix of turmeric, coriander, and allspice.
• Vegetable Broth: Provides a depth of flavor to the recipe, including a salty and savory base. Use a pre-packed brand or make your own. If you’re short on time, vegetable bouillon also works.
• Apples: Makes the soup have a hint of sweetness and also helps to thicken the soup into more of a stew-like texture. Any apples will taste great in this soup, but Honeycrisp and Gala apples will balance out the flavors best.
• Peanut Butter: Gives a creamy texture and rich, nutty flavor to the recipe. If you’re not a huge fan of peanut butter (or you have an allergy), feel free to use another nut or seed butter. Tasty alternatives include cashew butter, sunflower seed butter, or tahini.
• Broccoli: Lends fiber, color, and even more flavor to this creamy peanut butter soup. But swap for your favorite veggies if broccoli is not your buddy. Consider cauliflower, green beans, asparagus, or kale instead.

How To Make This Peanut Butter Soup Recipe

Don’t be intimidated by the number of ingredients in this recipe. Once you gather them together and get started, you’ll be surprised at how quickly this recipe is made. For the most part, you’re just waiting for the ingredients to cook before you add them all together. It’s worth the effort!

Step 1 – Gather Your Ingredients: You’ll need olive oil, onion, garlic, carrots, curry powder, vegetable broth, apples, peanut butter, broccoli, and lemon juice.

Step 2 – Prepare Your Vegetables: Chop the onion, mince the garlic, and dice the carrots. Sauté in oil over medium heat with curry powder.

Then, Step 3 – Add the Broth and Apples: Stir in the diced apples and broth, bring to a boil, and simmer for 10-15 minutes.

Step 4 – Blend Up Solid Ingredients: Using either an immersion blender or regular blender, process the veggies and apples to desired texture.

Next, Step 5 – Pour in the Peanut Butter: Add in half the peanut butter at a time and let the soup simmer for about 15 minutes to allow the flavors to blend.

Step 6 – Steam and Add the Broccoli: Steam broccoli florets for five minutes and add to soup.

Finally, Step 7 – Serve Immediately: Ladle the soup into bowls, stir in the lemon juice, season with salt and pepper, and sprinkle with crushed peanuts. Enjoy!

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Broccoli And Peanut Butter Soup

Author: Nava Atlas

5 from 7 votes

This peanut butter soup is luscious and nutty, with a touch of sweetness and a rich flavor. In my home, this is a fall favorite!

Print Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Ingredients

• ▢ 1½ tablespoons olive oil
• ▢ 2 large onions, chopped
• ▢ 2 cloves garlic, minced
• ▢ 3 medium carrots, peeled and sliced
• ▢ 1 teaspoon curry powder, use good quality
• ▢ 32-ounce carton vegetable broth, or 4 cups water with 2 vegetable bouillon cubes
• ▢ 2 medium apples, peeled, cored, and diced
• ▢ ⅔ cup peanut butter, creamy
• ▢ 6 heaping cups broccoli florets, finely chopped, and peeled stem
• ▢ juice of 1/2 lemon
• ▢ salt and freshly ground pepper to taste
• ▢ 1 Pinch of dried hot red pepper flakes, plus more to pass around
• ▢ chopped roasted peanuts for garnish, optional

Instructions

• Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic, carrots, and curry powder and continue to sauté until the onions are golden.
• Add the broth and the apples. Bring to a slow boil, then lower the heat. Simmer gently with the cover ajar for 10 to 15 minutes, or until the carrots and apple are tender. Remove from the heat.
• Transfer the solid ingredients from the soup to a food processor with a slotted spoon, or use an immersion blender Process until just coarsely pureed, leaving plenty of chunks of carrot. Stir the puree back into the soup pot. Or, insert an immersion blender into the pot and process until coarsely pureed.
• Add the peanut butter to the soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat.
• Steam the broccoli in a saucepan with about 1/2 cup water, covered, for 5 minutes, or until brightly colored and tender-crisp to your liking. Stir into the soup.
• If the soup is too thick, add enough additional stock or water to achieve a medium-thick consistency. Stir in the lemon juice, then season with salt, pepper, and red pepper flakes.
• Serve at once. Pass around chopped peanuts for topping, if desired.

Nutrition

Calories: 511kcal | Carbohydrates: 85g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 19497mg | Potassium: 410mg | Fiber: 5g | Sugar: 54g | Vitamin A: 15447IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 1mg

Course — dinner, Lunch

Cuisine — Amercan

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Special thanks to our recipe testers Alex and Katherine Ridge from Easy Vegan Grub!

This broccoli peanut soup recipe is from Vegan Soups and Stews for All Seasons by Nava Atlas. Reprinted with permission from Vegan Soups and Stews for All Seasons by Nava Atlas. BPC. 2024