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Peanut Butter Soup Recipe

Peanut Butter Soup Recipe
(Variation on the Moosewood Cookbook recipe)

Serves 12
A classic of eclectic post-hippie cuisine, this is a chunky protein-rich soup
4 Tablespoons peanut oil or vegetable oil
3 cups chopped onions
2 teaspoon grated fresh ginger root
6 celery stalks, sliced
5 cups sliced mushrooms
1 teaspoon cayenne
1 teaspoon salt
4 bay leaves
8 cups canned tomato puree
2 cups vegetable stock or water
1 16 oz jar smooth peanut butter
2 cakes of firm or extra firm tofu, pressed and cut into 3/4-inch cubes

Saute the onions and ginger in the oil for about 8 minutes.  Add the celery and continue to saute for about 8 minutes.  Stir in the mushrooms, cover, and cook on low heat for about 20 minutes.  Stir in the cayenne, salt, and bay leaves.  Add the tomatoes, their juice, and the stock or water.

Simmer covered for about 30 minutes. Add peanut butter, stirring briskly to dissolve.  Finally, add the cubes of tofu.  Continue to simmer on very low heat for 40 minutes, stirring occasionally to prevent scorching.

Serve hot, or freeze for later.  In the Moosewood Cookbook it is known as "Mushroom Tofu Soup" but kids won't want to try it if you call it that!