Creamy Peanut Butter Soup

Woe betide the child of 1968 who had a mother fall prey to the Campbell’s Easy Ways to Delicious Meals. The suggested menu of open faced sandwiches, cupcakes, and milk doesn’t sound too bad. However, the creamy peanut butter soup strikes me as a bit horrific. On the other hand the more I think about it, the more I think about heading into the kitchen to give it a try.

What do you think?

Creamy Peanut Butter Soup

1 can condensed tomato soup
1/4 cup peanut butter
1 1/2 soup cans milk

Stir soup into peanut butter, a little at a time, until well blended; add milk. Heat, but do not boil. Stir occasionally. 3 to 4 servings.

Comments

  1. Sockmouth says:

    wellllll I don’t know. Doesn’t sound appetizing to me.

  2. No. Just no.

  3. I would try it if I liked tomato soup more. @jugglegeek eats his chili on peanut butter saltines. I thought that was weird until I tried it. It is delish! So maybe this is the same kind of tomato-y peanut butter-y taste?

  4. Sharon, I am with you. I wonder though if it had a bit of curry powder as well…hmmm.

  5. I make peanut butter-based sauces for both pork and chicken (in fact there is one bubbling in the crockpot right now), but mixing it with tomato soup? Well, what Denise said. Just no. Peanut butter with coconut milk and ginger and cumin and cayenne and just enough chicken broth to get it to the right consistency, though? That’s delicious. I have been known to lick the plate clean.

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