 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
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 Ingredients:
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 |
Directions:
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.
|
|