Reviewed: Nov. 22, 2009

I used green onion, no celery, and creamy natural peanut butter. While I'm not sure I'd like to eat a big bowl of this rich soup on its own, it is a really good go-along with a sandwich. Mine was a BLT.

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gapch1026

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Reviewed: Nov. 12, 2009

Wonderful! We made this for company dinner, and everyone absolutely loved it. Even the one who said he hated peanut butter! Can't wait to make it again.

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StaceyAnnA

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

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Reviewed: Oct. 20, 2009

Use real butter in stead of margarine!!! It's absolutely delicious as is!!!! This is a true southern (Tennessee) peanut soup recipe. It's not meant to be "spicy." It tastes almost like the peanut soup served at a local Tea House owned by an older Tennessean woman.

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gofreddygo

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Reviewed: Oct. 20, 2009

This is soooo like my "doctored up" ramen chicken noodle soup. I like one person's idea of adding coconut milk. And instead of red pepper flakes, I like to use Cholula hot sauce: just the right level of hotness for my constitution! Other than the above, I add: leftover chicken or pork or shrimp; leftover or freshly chopped vegetable; lime juice and fish sauce, if I want some pad thai flavor; and anything else that might be lying around. :-) As you might guess, I'm a "fly by the seat of my pants" type of cook! LOL

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Peg Shambo

Cooking Level: Expert

Home Town: Guilderland, New York, USA

Living In: Davenport, Iowa, USA

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Reviewed: Oct. 4, 2009

Interesting, used coconut milk instead of the heavy cream. Added a few extra spices. Though I would make it again, I wouldn't make it for dinner. Lunch or even a part of dinner. Definitely needs french bread.

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Mara840

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2009

Thanks leia for your recipe. I have it for you only one word : DELICIOUSLYYYY! I did not change it a bit and I'm very glad that I didn't. Tasteful and Yummyyyy. Thanks for posting and I will be making again for sure. WOW!

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newheart

Cooking Level: Expert

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Reviewed: Jul. 16, 2009

This is one of my favorite soups. Perfect flavor, very smooth. I used one full 16 oz can of extra cruncy peanut butter, 3 t. of curry powder, and cut up some precooked Tyson grilled chicken strips that you can get out of the meat section from your grocer. Feel free to double the curry if you like a stronger curry taste. I also added 1 can of coconut milk instead of the cream. Anyways with those changes the soup is definitely a 5 star recipe and makes a very tasty meal.

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GeenaDavisRules

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: May 1, 2009

At first I was skeptical, chicken/peanut soup? But WOW! what a surprise. this is delish! Someone needs to put this on their restaurant menu and they will have a hit!

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chihuahuasue

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Reviewed: Feb. 26, 2009

I took another reviewers advice and made with coconut milk in place of cream & added curry paste for heat, but still wasn't very spicy - might use real peppers next time. Also added chicken & would be good with carrots. Was excellent with cilantro as a garnish!

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Angela

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Reviewed: Aug. 25, 2008

This soup was alright if you like peanut butter soup... it was a little too rich for me, but my boyfriend loved it. Instead of cream we used whole milk & we added sauteed onions, sugar snap peas & bell peppers and chopped cooked chicken which helped make it more nutritious, however it was still really rich. I'd recommend adding about 1/2 the peanut butter called for.

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SunnyDays

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Dec. 12, 2007

This soup is so delicious and flavorful. I added cayenne for flavor, chopped cooked chicken, and used coconut milk instead of heavy whipping cream. Wonderful for a cold night!

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Polaroidbaby

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Jul. 24, 2007

Try it with coconut milk instead of cream and add some red curry paste for spice. MMMMMMmmmmmmmm!

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frogger

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Reviewed: Apr. 13, 2007

Our vegetarian friends made a version of this at a dinner party. They simply replaced the chicken broth with veggie. I believe they also used creamy peanut butter (personal preference) and added a little heat. I agree that it does need a kick. When I tried to recreate it I used red pepper flakes in the beginning as one reviewer suggested and it gave it a nice warmth. My only issue with it was caused by me - I only had natural peanut butter at the house and it was not nearly as nice of a consistency as our friends. Next time I’ll get regular sugared peanut butter. I am rating the version we had at the party b/c I know it was good!

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Giuli

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Marietta, Pennsylvania, USA

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Reviewed: Nov. 6, 2006

There is just sumething not right about peanuts in soup. I tried this anyways and it just didn't fly well at my house. Needless to say i won't ever make it again.

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mkepner

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Jul. 17, 2006

My husband wanted a spicy peanut soup, so I added cayenne at the end (I wasn't sure how much to add so I waited till I could taste it and I ended up adding a lot). Even without the cayenne I thought it was great, but we prefer it spicy. I also added some corn starch to thicken it a little (I used creamy peanut butter) and I used half milk and half cream. Fantastic soup! I know I’ll be making this a lot.

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sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Dec. 23, 2005

Great soup recipe! I agree a little kick is definitely needed, so I added a few red pepper flakes towards the end. Next time I will add them in the beginning with the celery and onions. Served the soup with crusty french bread rolls and it was a perfect match. Can't wait to serve it again...thank you for the recipe!

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ZP

Cooking Level: Beginning

Home Town: Fort Worth, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 25, 2005

This truly was the best peanut soup I have ever had...I chopped up the celery and a red onion in my food processor. I also added about one fourth of a green pepper for some added flavor. I did not have heavy cream so I mixed up some milk and instant coffee cream, and that did the trick. So easy and quick and flavorful. Virginia is known for its peanuts and peanut soup is a big thing.....and this is better than the traditional peanut soup in southeastern Virginia's restaurants. Garnish it with some chopped peanuts. De-lish. Served with peanut chicken sald croissants. (Im adding that recipe to the site soon). Thank you:)

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