Tomato Soup with a Twist Recipe
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Tomato Soup with a Twist Recipe

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In 1932, our junior high school cooking class teacher taught us a simple recipe starting with a can of tomato soup. As I was preparing tomato soup for lunch recently, I remembered those two additional ingredients. I had forgotten what a tasty difference the peanut butter and cheese make. -Eleanor Stamen, Whitehall, Pennsylvania
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 tablespoon creamy peanut butter
  • 1-1/3 cups whole milk
  • 2 tablespoons shredded cheddar cheese
  • Additional cheddar cheese

Nutritional Facts

1 cup: 271 calories, 12g fat (6g saturated fat), 30mg cholesterol, 1057mg sodium, 31g carbohydrate (20g sugars, 3g fiber), 11g protein.


  1. In a large saucepan, combine soup and peanut butter. Gradually stir in milk. Add cheese; cook and stir until peanut butter and cheese are melted and soup is heated through. Garnish with additional cheese. Yield: 2 servings.
Originally published as Tomato Soup with a Twist in Reminisce March/April 2002, p50

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frankieb User ID: 1667031 106755
Reviewed Oct. 10, 2010

"Reminded me of the peanut butter cheese crackers that Lance makes. I liked it! Added spinkle of grated pepper and some oyster crackers on top."

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