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Test Kitchen Approved

Peanut Soup

Recipe By Miranda Barnett, Savory Spice Test Kitchen


6 servings

Prep Time

10 Minutes

Cooking Time

75 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Inspired by Ghanian groundnut soup and Virginian cream of peanut soup, one bowl of this smooth, hearty, mildly spicy soup will have you hoping the cold months never end.


2 Tbsp. vegetable oil, divided

1 yellow onion, peeled and quartered

2 roma tomatoes, quartered

2 cloves garlic, roughly chopped

1-inch knob fresh ginger, grated

2 Tbsp. tomato paste

1 cup natural peanut butter

2 whole chicken legs with skin and bone

Lemon juice, to finish

Savory Spice ingredients in this recipe

  • Tan-Tan Moroccan Seasoning

    Tan-Tan Moroccan seasoning is inspired by North African cuisine and Moroccan food. These Moroccan spices are robust & full in flavor. Try using...

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  • Garam Masala Blend

    The most popular spice blend in India, this is as essential to Punjabi cuisine as salt and pepper are in American kitchens. Though intricate marina...

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  • Habanero Chile Powder

    These chiles are from the same family of peppers as the Scotch Bonnets and Jamaican hot peppers. Habaneros are one of the hottest varieties of pepp...

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  • Reduced Sodium Chicken Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well befo...

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Step 1: Make soup base

In a dutch oven over medium heat, toast Tan-Tan Moroccan Seasoning, Garam Masala, and Habenero Chile Powder in 1 Tbsp. oil for 30 seconds or until fragrant. Add onion, tomatoes, garlic, ginger, and tomato paste. Cook for 5 min. or until tomato paste is caramelized. Add 4 cups chicken broth and bring to a boil. Reduce to a simmer and simmer 5 min. or until skin is peeling off of tomatoes. Add peanut butter and blend until smooth with an immersion blender, or in batches in a traditional blender. Strain into a large bowl through a mesh sieve.

Step 2: Brown chicken and simmer soup

In the same dutch oven, heat remaining 1 Tbsp. oil and brown chicken on both sides. Add strained soup base and remaining 2 cups chicken broth into pot with chicken. Bring to a boil and reduce to a simmer. Let simmer until oils separate on top, about 1 hour.

Step 3: Shred chicken and finish soup

Transfer chicken to a cutting board. Remove skin from chicken and discard. Use two forks to shred chicken, discarding bones. Return chicken to soup and stir to combine. Finish with a squeeze of lemon juice and serve hot.