My aunt used to make this quick soup for my uncle. I always thought is was just one of his food quarks. It turns out to be a recipe from the Depression or at least a way to add flavor to a can of condensed tomato soup. One of Taste of Home readers sent in the recipe with an explanation that she learned it in school cooking class in 1932. My aunt and uncle graduated from school in 1936 so that would make it a depression recipe that he loved from his childhood and not a individual food craving. He also loved sweet pickles on peanut butter sandwiches. Campbell’s canned soup was a staple in the pantry because it didn’t need refrigeration and was a quick meal starter. When the Depression started, rural United States did not have an electric grid, only in the cities. So the Campbell company did well during the depression and grew. Many of the recipes today that we use condensed soup in were from the first half of the 20th century. This one is more of the unusual ones that turns out to be good.
Here is something fun that can be tried with the kids on a cold rainy day, to taste test this recipe.
Peanut Butter Tomato Soup
- I can condensed tomato soup (10.75 ounces)
- I can of milk (1 1/3 cups)
- 1 -2 tablespoons of creamy peanut butter
- Shredded cheese to sprinkle on the serving
On medium heat in a sauce pan combine condensed tomato soup with 1 tablespoon of peanut butter. Then gently stir in milk using the can to measure with. Whisk while heating and taste for flavor. You can add the other tablespoon if needed. When hot serve with a shredded cheese on top and saltine crackers on the side. Makes 2 servings.
I microwaved this because I had the stove in use canning chicken stock. It only took about 5 minutes from can to table. I also used more peanut butter then what the recipe calls for. I had an off brand soup that was very tart. It went well with the chicken sandwich I included in my lunch. I can see why this was done during the Depression, to add protein to a sparse diet.