Peanut Tomato Soup

This is totally yummy and can be done and in your bowl in minutes.  I love traditional Virginia Peanut Soup but at about 1,000 calories a bowl, you can only have a small serving.  You could make one of the newish recipes, but they just aren't equal to the task.  My late Dad and I agreed that this was actually superior and cheaper (admittedly, we had a certain fondness for Campbell's Tomato Soup).  For a slightly richer soup, use a little cream or half and half for part of the milk.  Recipe comes from The Peanut Butter Cookbook by William I Kaufmann (c. 1977).

Peanut Tomato Soup

1 can (10.5 oz) Campbell's Cream of Tomato Soup
1/4 cup peanut butter (creamy or chunky)
1 1/2 cans of milk

In a saucepan, stir the soup into the peanut butter, a little at a time until well blended.  Add milk gradually while stirring (to avoid lumps).  Heat, stirring occasionally.  Serve.  Makes about 3 cups.