Peanut Soup

Peanut Soup Recipe by Dr. Jessica B. Harris
Photography by Stephen Klise
Food styling by Elle Simone Scott
  • Yield:6 servings
  • Prep Time:10 minutes
  • Cook Time:30 minutes
  • Total Time:40 minutes


2 tablespoons, plus 1 tablespoon butter (or avocado or coconut oil)

2 stalks celery, finely grated

1 onion, finely grated

1 tablespoon flour

5 cups chicken stock (or vegetable stock)

1 cup unsweetened crunchy peanut butter

¾ cup whole milk (or soy milk)

¾ cup light cream (or unsweetened, unflavored plant-based coffee creamer) 

2 teaspoons brown sugar

Hot sauce, to taste

Salt & freshly ground pepper, to taste

⅓ cup chopped roasted peanuts 


  1. Melt butter in a large, heavy-bottomed saucepan over low heat. Add the grated celery and onion and cook them until they are translucent, about 5 minutes.

  2. Add the flour and stir until the mixture becomes a smooth paste. Cook the paste for 2-3 minutes; then add the chicken stock, stirring until smooth. 

  3. Raise the heat slightly & bring the soup to a boil. Once the soup has come to a boil, add the peanut butter, stirring to make sure it is well mixed in and dissolved. 

  4. Lower the heat and allow the soup to simmer for 15 minutes; stirring occasionally. 

  5. Finally, add the milk, cream, sugar, and hot sauce and bring the soup to a boil again. Once it has boiled, remove from heat and stir in remaining 1 tablespoon of butter. Salt & pepper to taste. Garnish each serving with roasted peanuts.

    Read the post that inspired this recipe: Celebrating Juneteenth with Peanut Soup.

Tags: Jessica B Harris Juneteenth Peanut Soup Recipe Soup