Calling peanut lovers! This Vegan Cream of Peanut Butter Soup is rich with peanut flavor. Made with only a few simple ingredients you can make this soup in only 30 minutes.
Cream of peanut soup. It's like cream of mushroom soup, but with peanuts. Um, yes, sign me up!
Seriously! I took the elements of cream of mushroom soup and used peanut butter instead. The result is a peanut-forward soup with a flavor you'll love!
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Why I love this Vegan Cream of Peanut Soup
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
- Cream of mushroom soup but better (IMO) - I love mushrooms, but I love peanut butter more. I'm not pitting mushrooms against peanut butter, but peanut butter is definitely the winner in my book.
- Super rich - this soup gets thickness and flavor from the peanut butter and from canned coconut milk, both of which are high in fat. Which means tons of flavor!!
Ingredient Notes & Substitutions
- Yellow Onion: you can sub a white or red onion
- Celery
- Garlic
- Oat Flour: I always have oat flour on hand and it's naturally GF, which is why I use it. You can use any flour like all purpose flour or gluten-free AP flour.
- Vegetable Broth: choose a vegetable broth that has no added sugar or preservatives
- Smooth Peanut Butter: use a natural peanut butter that only has peanuts and salt in the ingredients.
- Coconut Milk: this is the stuff you find in a can of coconut milk. It is much thicker than coconut milk from a carton. You can find this in the Asian section of the grocery store.
- Salt
- Cayenne: feel free to omit if you don't like spice. Or sub with chili powder.
- Peanuts: for topping.
How to make Vegan Cream of Peanut Soup
Step 1. Sauté the onion and celery for 3-5 minutes, using a splash of vegetable broth.
Step 2. Add the garlic and cook 1 minute.
Step 3. Stir in the flour to coat.
Step 4. Add the vegetable broth and stir well. Bring to a boil.
Step 5. Add the peanut butter, coconut cream, salt, and cayenne. Transfer to a blender and blend until smooth.
Step 6. Return to the heat and cook until the mixture is warmed through.
Step 7. Garnish with peanuts. Serve and enjoy!
Recipe Prayer
Thank you God for peanuts and peanut butter. We are grateful for the delicious flavors that You created. Amen.
More vegan soups
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📖 Recipe
Vegan Cream of Peanut Butter Soup
Equipment
Ingredients
- 1 Large Yellow Onion chopped
- 2 Stalks Celery chopped
- 4 Cloves Garlic minced
- 2 Tablespoons Oat Flour
- 4 Cups Vegetable Broth
- 1 ½ Cups Creamy Peanut Butter
- 1 13.5 Ounce Can Unsweetened Coconut Milk
- 1 Teaspoon Salt
- ½ Teaspoon Cayenne
- Peanuts chopped
Instructions
- Sauté the onion and celery for 3-5 minutes, using a splash of vegetable broth.
- Add the garlic and cook 1 minute.
- Stir in the flour to coat.
- Add the vegetable broth and stir well. Bring to a boil.
- Add the peanut butter, coconut cream, salt, and cayenne. Transfer to a blender and blend until smooth.
- Return to the heat and cook until the mixture is warmed through.
- Garnish with peanuts. Serve and enjoy!
Nutrition
Nutrition information is an estimate.
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