Shout if you have a Vita-Mix blender! I got one for my birthday this year and love it. It whips up fresh ice cream in no time and like a dog, it can clean itself! As for this soup, if you haven’t heard me rant about it before, I love orange-colored soups. This one in particular is, as one reader put it, “like liquid gold.” Whether the soup is made from pumpkin, butternut squash, sweet potato, peanut butter, carrots, cantaloupe, oranges or any combination of those orange-colored delights, it is guaranteed delicious. And when your blender can process and cook your orange soup in one step, well, that is just bliss. This soup is very rich and full of flavor – so much so that your tongue may get confused with all the concurrent flavors. But stick it out, each sip is better. And freeze your leftovers, this soup doubles as an excellent pasta sauce.


1 cup low-sodium chicken broth
1 cup canned chopped tomatoes, drained
1/2 cup chopped onions (vidalias are best)
3 cloves garlic, sliced
1 cup low-fat cottage cheese
1 cup peanut butter
1 (15oz) can sweet potato puree (~2 cups cooked sweet potatoes)
1/4t cayenne pepper
1/4t paprika
1 red pepper, chopped (reserved)
1/4 cup scallions, chopped (reserved)
salt and pepper, to taste


1. Heat a pan on medium-high heat and spray with cooking spray. Add the onions and cook until softened, about 2 minutes. Add the garlic and cook for 1 or 2 additional minutes.

2. Add all ingredients, except red pepper and scallions, into a blender or food processor. If you don’t have a Vita-Mix, proceed to Step 3. Otherwise, adjust your Vita-Mix to variable speed 1 and turn on. Quickly turn up the speed to 10 (max), then flip the switch to high. Process for 7 minutes. Add the red pepper and scallions (if using) and process for an additional 10 seconds. The soup should be steaming and ready to serve.

3. For non Vita-Mix users, blend the ingredients until smooth. Add the red pepper and scallions and blend for 10 more seconds. Pour the mixture into a large pot and bring to a boil. Serve immediately.

4.. Makes about 7 cups or 7 (1-cup) servings. Serve over bulgur, brown rice or grain of choice. Great with saltines. Alternatively, you can blend the red pepper and scallions in with the original ingredients if you want to keep it all creamy, or you could use them as a garnish instead.

Additional Info:

This Vita-Mix blender is incredible. It’s a bit pricey but I highly recommend it. Credit for this recipe goes to the Vita-Mix cookbook which came with the blender.

Filed in Appetizer, Gluten Free, Main Course, Peanut Butter, Soup and Chili, Vegetarian

31 Responses / Leave a comment »

  1. Evan Thomas says:

    That sounds excellent. I love orangey soups, too. It sounds like a Vitamix will be on my Christmas list. How many servings does this recipe make?

  2. THERES the PB :) Looks great!

  3. Ben says:

    I thought it was cats the ones that could clean themselves? :-p Great recipe. I’ve made sweet potato soup before but the peanut butter twist must be amazing.

  4. Reeni says:

    This looks like liquid gold. The flavors are just amazing! So yummy.

  5. VeggieGirl says:

    I USED to have a Vitamix blender, but I prefer my Blendtec blender now ;)

    You KNOW I love sweet potatoes, so that soup is right up my alley – holy yum!

    • Nick says:

      Haha yes I do. But Blendtec now? You switched? From all the reviews I read, Vitamix was the preferred choice. What makes the Blendtec better in your eyes?

  6. Julia says:

    I would love to try this but having my daughter that doesn’t like spicy foods, I rarely get a chance to fix foods like this . I am printing it out to try on a night that she has to work.

  7. Joanne says:

    That sounds SO unbelievably good. I really like your ingredients.

  8. Katrina says:

    I have two big butternut squash to use, so you say, that would work, too. (Even though I love sweet potatoes more!)
    What kind of pb did you use? Just wondering. Could I use less than half a cup? Well, I realize I can do whatever I want, just wondering what you think.
    Looks and sounds de-lish, Nick.

    • Nick says:

      Haha, you CAN do whatever you want. I would certainly recommend trying butternut squash or perhaps half of each. I used a regular creamy salted peanut butter (Trader Joe’s to be exact). I probably only used about 3/4 cup, so 1/2 cup or less would be fine. Especially if you have some powdered peanut butter or pb2, you could thicken it up nicely without adding too much fat.

  9. Miz says:

    though Im on a tomato tear with it—need to give peanut butter ANYTHING IN THERE a try.


    • Nick says:

      Tomatoes, eh? Tomato soups? Veggie drinks? Yea, plus you can use it to make your own peanut butter from scratch easily (posting about that soon).

  10. Sagan says:

    Everyone who has used a Vita Mix raves about them… you’re making me jealous ;) They sound great!

    I really adore carrot soup so this sounds like it would be a really tasty contrast of flavours.

    • Nick says:

      The Vita Mix rocks, a bit expensive but worth the investment. I can’t believe I still haven’t made peanut butter with it….I’m a bit ashamed but will be posting about it soon!

      • Sagan says:

        VERY disappointed that you haven’t made peanut butter with it. Hehe. I can’t wait to hear how that goes!

        Is a Vita Mix sort of like a cross between a blender and a food processor, then?

        • Nick says:

          Very soon it shall be done. I suppose it is like a cross between the two. It’s got enough power and oooomph to mix the ingredients around like crazy so you don’t need the wider base/blade of a food processor to reach everything. It also gets hot enough (by design) to cook your food (like in this recipe). I’m now drooling for some fresh hot peanut butter….

  11. oh my, this sounds awesome!

  12. Shannon says:

    can i shout b/c i DON’T have a vitamix? lucky you!! this sound delish :)

  13. Richard says:

    The Nutritional information seems to be missing. I realize that changing the ingredients will change the data, but it would be helpful to have the info for the recipe as written.

  14. Christine says:

    Can you omit the cottage cheese or replace with something?

    • Nick says:

      I’m sure it’s replaceable. Are you afraid of cottage cheese or are you vegan? I’m sure a mild cheese or subsitute would work fine like plain yogurt or cream cheese (tofutti).

  15. Christine says:

    Actually, I don’t cheese of anykind…not because of being vegan…the smell of cheese since I have been born has repulsed me to no end…I don’t eat cheese at all and never have…The site of cottage cheese just makes me queezy…lol.

    • Nick says:

      Oh really? Interesting. Well I can assure you that you can’t taste the cottage cheese in this recipe at ALL. But if that doesn’t help, then I would suggest yogurt, maybe even greek yogurt to help thicken it. Can you handle yogurt? =)

  16. peter mack says:

    very tasty, but (i hope i wont be shunned) i would decrease the peanut butter to 1/2 cup, it overpowered the other flavours

  17. karen says:

    I agree with Peter decrease the amount of peanut butter and double the cayenne. I roasted the peppers as well. Wonderful soup. Love my vitamix

    • Nick says:

      Great! Now that I have 2 confirmations, I’ll modify the recipe to recommend a range of 1/2 to 1 cup of peanut butter. Thanks Karen!

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