Old-Fashioned Virginia Peanut Soup (Creamy Colonial Peanut Soup)

Why you’ll love it

• Silky and savory: not sweet at all, with a rich roasted peanut flavor.
• Pantry-friendly: made with peanut butter, broth, onion and celery for about $1.55 a bowl.
• A conversation starter: a true colonial American classic your guests have probably never tasted.

Quick facts

Ingredients

For the soup

• 4 tbsp (57 g) unsalted butter
• 1 medium yellow onion, chopped (about 1 cup / 150 g)
• 2 celery ribs, chopped (about 1 cup / 100 g)
• 2 garlic cloves, minced
• 3 tbsp (25 g) all-purpose flour
• 6 cups (1.4 liters) low-sodium chicken broth
• 1 cup (260 g) smooth unsweetened peanut butter (natural style, well stirred)
• 1 cup (240 ml) half-and-half
• 1/8 to 1/4 tsp cayenne pepper
• 1/2 tsp fine salt, or to taste
• 1/4 tsp black pepper
• 2 tsp fresh lemon juice

For serving

• 1/3 cup (45 g) roasted salted peanuts, coarsely chopped
• 2 tbsp finely chopped fresh chives or green onion tops
• A pinch of smoked paprika (optional)

Step-by-step method

1. Soften the vegetables. Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the onion and celery and cook, stirring occasionally, 8 to 10 minutes, until soft and translucent but not browned. Add the garlic and cook 1 minute more.

2. Cook the flour. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

3. Add the broth. Slowly pour in the chicken broth, about 1 cup at a time, whisking well after each addition so no lumps form.

4. Simmer. Bring the soup to a boil, then reduce the heat to low, partially cover and simmer 25 minutes, until the celery is very tender.

5. Blend until smooth. Remove the pot from the heat. Blend the soup with an immersion blender until completely smooth, or work in batches in a countertop blender, filling it no more than half full and holding the lid with a folded towel. Return the soup to the pot.

6. Whisk in the peanut butter. Set the pot over low heat and whisk in the peanut butter until it melts into the soup and it looks smooth and creamy.

7. Add the cream. Stir in the half-and-half and cayenne and heat gently for 5 minutes, until steaming. Do not let it boil, or the soup can separate.

8. Season and serve. Stir in the lemon juice, salt and black pepper, then taste and adjust. Ladle into bowls and top each one with chopped peanuts, chives and a pinch of smoked paprika.

How to know it is done

The soup is ready when it is completely smooth and velvety, without any visible bits of celery, and thick enough to lightly coat the back of a spoon, like heavy cream. It should be steaming hot, about 165°F (74°C), but not bubbling. If it is too thick, whisk in more broth a few tablespoons at a time; if it tastes flat, add a little more salt and lemon juice.

Tips for the best result

• Use unsweetened natural peanut butter; sweetened brands make the soup taste like dessert.
• Cook the celery until very soft so the soup blends perfectly smooth.
• Keep the heat low after adding the peanut butter and cream to prevent scorching on the bottom.
• Low-sodium broth lets you control the salt, because peanut butter and the peanut garnish add some too.
• For an extra-silky texture, pour the blended soup through a fine-mesh strainer before adding the peanut butter.

Variations and substitutions

• Vegetarian: use vegetable broth instead of chicken broth.
• Dairy-free: use olive oil instead of butter and unsweetened coconut milk or oat milk instead of half-and-half.
• Sweet potato peanut soup: simmer 1 large peeled, cubed sweet potato with the broth and blend it in for a thicker, golden soup.
• Spicy: add 1/2 tsp smoked paprika and a few dashes of hot sauce, or a minced jalapeño with the onion.
• Gluten-free: skip the flour and use 1 1/4 cups (325 g) peanut butter for body.

Make ahead

Peanut soup is a great make-ahead soup for holidays. Make it completely up to 3 days ahead, let it cool, then cover and refrigerate. It thickens as it chills, so reheat it gently over medium-low heat, whisking in a splash of broth or half-and-half until it reaches the texture you like. Chop the peanuts and chives ahead too, and add them just before serving so they stay crunchy and fresh.

Storage and reheating

Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat over medium-low heat, stirring often, until steaming (165°F / 74°C), or in the microwave in 1-minute bursts, stirring between each. You can freeze the soup for up to 3 months; it may look a little grainy after thawing, but a good whisk or a quick blend makes it smooth again.