Roasted Peanut Soup with Honey Whipped Cream

A luxurious and creamy soup featuring roasted garlic and peanuts, topped with honey-sweetened whipped cream. This sophisticated dish combines the earthiness of roasted peanuts with the sweetness of caramelized garlic and a touch of honey.

6 servings

1 hr 57 min

Published October 4, 2025

Ingredients

•2 heads heads of garlic
•4 tablespoons olive oil
•1½ cups unsalted dry-roasted peanuts
•3 cups sliced onions
•3 cups thinly sliced celery stalks
•2 tablespoons unsalted butter
•2 quarts low-salt chicken broth
•1 leaf bay leaf
•1 whole Yukon Gold potato
•¾ cup chilled heavy cream
•to taste Kosher salt
•1 tablespoon honey
•1 tablespoon roasted peanut oil

Cooking Instructions

1.
Preheat oven to 450°F. Slice off and discard the top third from each head of garlic. Place garlic on a sheet of foil. Drizzle with 2 tablespoons olive oil; wrap foil tightly around garlic. Place on a rimmed baking sheet and roast until soft and caramelized, about 45 minutes. Let garlic cool slightly, then squeeze cloves into a small bowl, pouring in any oil remaining in foil.
45 min
2.
Pulse peanuts in a food processor until coarsely chopped. Transfer 1/4 cup chopped peanuts to a small bowl, then continue pulsing remaining peanuts until a smooth butter forms, about 2 minutes (there will be about 2/3 cup peanut butter).
2 min
3.
Heat remaining 2 tablespoons olive oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, about 15 minutes. Add sliced celery, butter, and reserved roasted garlic with oil; cook, stirring frequently, until celery is softened, about 15 minutes. Add chicken broth and bay leaf; bring to a boil. Add potato; simmer until potato is tender, about 20 minutes. Remove from heat; discard bay leaf.
50 min
4.
Set a fine-mesh strainer over a large bowl. Working in batches, carefully purée soup in a blender until smooth, about 1 minute per batch, adding peanut butter to last batch. Pour through prepared strainer. Whisk in 1/4 cup cream. Season to taste with salt.
10 min
5.
Whisk remaining 1/2 cup cream and a pinch of salt in a small bowl until soft peaks form. Gradually whisk in honey and peanut oil; whisk until stiff peaks form.
5 min
6.
Divide soup among bowls. Top with a dollop of honey whipped cream. Sprinkle reserved chopped peanuts and celery leaves over.
5 min

Ingredients

•2 heads heads of garlic

•4 tablespoons olive oil

•1½ cups unsalted dry-roasted peanuts

•3 cups sliced onions

•3 cups thinly sliced celery stalks

•2 tablespoons unsalted butter

•2 quarts low-salt chicken broth

•1 leaf bay leaf

•1 whole Yukon Gold potato

•¾ cup chilled heavy cream

•to taste Kosher salt

•1 tablespoon honey

•1 tablespoon roasted peanut oil

Cooking Instructions

Preheat oven to 450°F. Slice off and discard the top third from each head of garlic. Place garlic on a sheet of foil. Drizzle with 2 tablespoons olive oil; wrap foil tightly around garlic. Place on a rimmed baking sheet and roast until soft and caramelized, about 45 minutes. Let garlic cool slightly, then squeeze cloves into a small bowl, pouring in any oil remaining in foil.

45 min

Pulse peanuts in a food processor until coarsely chopped. Transfer 1/4 cup chopped peanuts to a small bowl, then continue pulsing remaining peanuts until a smooth butter forms, about 2 minutes (there will be about 2/3 cup peanut butter).

2 min

Heat remaining 2 tablespoons olive oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, about 15 minutes. Add sliced celery, butter, and reserved roasted garlic with oil; cook, stirring frequently, until celery is softened, about 15 minutes. Add chicken broth and bay leaf; bring to a boil. Add potato; simmer until potato is tender, about 20 minutes. Remove from heat; discard bay leaf.

50 min

Set a fine-mesh strainer over a large bowl. Working in batches, carefully purée soup in a blender until smooth, about 1 minute per batch, adding peanut butter to last batch. Pour through prepared strainer. Whisk in 1/4 cup cream. Season to taste with salt.

10 min

Whisk remaining 1/2 cup cream and a pinch of salt in a small bowl until soft peaks form. Gradually whisk in honey and peanut oil; whisk until stiff peaks form.

5 min

Divide soup among bowls. Top with a dollop of honey whipped cream. Sprinkle reserved chopped peanuts and celery leaves over.

5 min