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Sweet Peanut Soup

Introducing sweet peanut soup!

After bringing black sesame soup, here is another sweet soup full of peanut flavor! It takes just 20 minutes to prepare and makes the perfect warm snack or dessert!

This recipe is heavily inspired by my sweet black sesame soup and uses similar ingredients. It’s super creamy, smooth, not too sweet, a bit salty, and so peanutty! Plus, it has a nice coconut flavor as well. Let’s do it!

Sweet Peanut Soup

We start with the peanuts that we will roast in the oven. Why roast the peanuts yourself? I first tried with store-bought roasted peanuts, and while it was good, it was missing that deep-roasted peanut flavor.

Sweet Peanut Soup

By starting with raw peanuts, we can have more control over the roasting process. I found the sweet spot to be 10 minutes in the oven and then 3 minutes in the oven turned off. The results are perfectly roasted peanuts that are golden brown and almost brown on the outside. That deep roast will bring a lot of flavor to the soup.

Sweet Peanut Soup

Once our peanuts are roasted, remove the skin by rubbing them in a clean towel. Transfer to a blender, add water, and blend to make peanut milk!

Next, you want to strain the milk through a nut milk bag to end up with a silky smooth texture.

Sweet Peanut Soup

Finally, pour the peanut milk into a saucepan, add full-fat coconut milk for extra creaminess, maple syrup to sweeten, a good pinch of salt (essential!), and glutinous rice flour to help it thicken. Bring to a boil and cook until the soup has thickened. You can adjust how thick or thin you want the soup with more or less flour.

Serve warm topped with roasted peanuts, toasted sesame seeds, and, if you are feeling fancy, a drizzle of toasted sesame oil!

Sweet Peanut Soup

This sweet soup makes a healthy-ish afternoon snack when you are craving something sweet and nutty! Along with the black sesame soup, it’s one of my favorite snacks to have in front of a movie on a rainy day. These soups have that comforting factor; it’s warming, rich, and delicious!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Sweet Peanut Soup
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Sweet Peanut Soup

Sweet Peanut Soup

5 from 1 vote
Author: Thomas Pagot
Super nutty, creamy, and silky-smooth sweet peanut soup! A healthy, not too sweet, and delicious snack!
Prep Time : 25 minutes
Cook Time : 5 minutes
Total Time : 30 minutes
Servings 3 small servings
Calories 343 kcal



  • Preheat oven to 350°F (175°C). Place the raw peanuts on the baking sheet and roast for about 10 minutes. Turn off the oven and leave the peanuts inside for another 3 minutes. Remove from the oven and let cool completely. Transfer the roasted peanuts to a clean towel and rub the peanuts inside the towel to remove the skin. Try to remove as much skin as possible. It's okay if there are still a few peanuts with the skin on.
  • Transfer the peanuts to a high-speed blender. Add the water and blend on high speed for about 1 minute. Strain the peanut milk through a nut milk bag.
  • Pour the peanut milk into a medium saucepan. Add the full-fat coconut milk, maple syrup, glutinous rice flour, salt, and vanilla extract. Bring to a boil over medium heat for about 2 minutes or until it starts to thicken. Depending on how thick you want your soup, add more glutinous rice flour (make sure to dissolve it in a tablespoon of water before).
  • Divide the peanut soup into small serving bowls, top with roasted peanuts, toasted sesame seeds, and a tiny drizzle of toasted sesame oil (omit if you are avoiding oil). Serve warm!
  • This peanut soup will keep for up to 3 days in the refrigerator.


  • The nutritional information for this recipe is just an estimate.


Serving: 1 serving | Calories: 343 kcal | Carbohydrates: 25.9 g | Protein: 9.9 g | Fat: 23.8 g | Fiber: 3.3 g | Sugar: 10 g
Course : Dessert, Snack
Cuisine : Asian, Vietnamese
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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Hooray, I’ve been looking forward to this one – thank you! I’ll be trying it out as soon as my raw peanuts arrive (it’s hard to find them raw in my area).

5 stars
Thank you so much for this simple and wonderful recipe. We’ve already made it twice and really enjoyed it both times. Didn’t have rice flour and used tapioca starch instead which made it a bit thicker but still very enjoyable.