Tomato Peanut Butter Soup Recipes

TOMATO PEANUT BUTTER SOUP

Tomato Peanut Butter Soup image

I have ben working on a pamphlet of low cost recipes for our church pantry to give away. When I found this depression era recipe I was curious and so I tried it out. Its very interesting. It does not taste of peanut butter but it has a rich flavor. Kids like it and its inexpensive. It is also higher in protein than simple tomato...

Provided by Kathie Carr

Time 15m

Number Of Ingredients 7

Ingredients

1 qt canned tomatoes
3/4 c smooth peanut butter
1/2 tsp paprika
salt and pepper to taste
2 Tbsp butter or margarine
pinch of dried red pepper flakes, optional
1-2 c milk, optional

Steps:

1. Combine tomatoes, peanut butter, paprika, salt, and pepper in a saucepan. Bring almost to a boil. Reduce heat and simmer for 10-15 minutes. Add butter and pepper flakes if used. Allow to sit for about 10 minutes to blend flavors. Serve with a spoon of sour cream, if desired.
2. If you prefer a creamier tomato soup you may add 1-2 cups milk to extend soup and make it creamier.

TOMATO SOUP WITH A TWIST

Tomato Soup with a Twist image

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

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 5

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

Steps:

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.

Nutrition Facts : Calories 271 calories, Fat 12g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 1057mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 3g fiber), Protein 11g protein.

PEANUT BUTTER SOUP

Peanut Butter Soup image

A very creamy and delicious soup, wholesome too. Great to have on a cold day. I am told this recepie comes from Africa. Sandra Phinney made this amazing soup for a winter lunch and got it off the internet and modified it out of her own imagination. You can use smooth or crunchy peanut butter.

Provided by reya doucette

Categories Low Cholesterol

Time 1h

Yield 14 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, diced
3 garlic cloves, chopped
4 cups chicken stock or 4 cups stock, made with cubes
1 jalapeno pepper, chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 cup peanut butter
1 cup milk
1 1/2 tablespoons flour
2 tablespoons butter
4 cups water

Steps:

Boil onion, garlic, jalapeno, cayenne and paprika in one cup water for 20 minutes till onions are well soft.
Blend the above till smooth. Place back in pan with stock. Add 1 cup of peanut butter and stir till dissolved.
Make a rue with the butter and flour, add the cold milk and stir to smooth liquid.
Add rue and milk mix to stock mix and stir constantly over medium high heat or it will stick and burn at the bottom of the pan. Bring to a boil and cook for 5 minutes.
Add salt if necessary.
Serve hot with a green salad.

Nutrition Facts : Calories 166.6, Fat 12.4, SaturatedFat 3.6, Cholesterol 8.9, Sodium 204.6, Carbohydrate 8.6, Fiber 1.3, Sugar 3.2, Protein 7.2

CURRIED PEANUT AND TOMATO SOUP

Curried Peanut and Tomato Soup image

Categories Soup/Stew Tomato Appetizer Quick & Easy Peanut Curry Simmer Gourmet Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 10

Ingredients

1 medium onion, chopped (1 cup)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
2 teaspoons curry powder (preferably Madras)
1 (14-oz) can diced tomatoes in juice, chopped if large, reserving juice
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup hot water
1/4 cup smooth peanut butter
2 tablespoons chopped fresh cilantro

Steps:

Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add curry powder and cook, stirring frequently, 2 minutes. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. Stir hot water into peanut butter until smooth and add to soup. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving.

SIMPLE PEANUT BUTTER AND TOMATO SANDWICH

Simple Peanut Butter and Tomato Sandwich image

I have been making these for years! It's a recipe my grandma used to make us when we were kids. This seems like it wouldn't taste any good, but it is AMAZING!

Provided by beckyers

Categories Main Dish Recipes Sandwich Recipes

Time 5m

Yield 1

Number Of Ingredients 6

Ingredients

peanut butter
2 slices whole wheat bread
¼ teaspoon white sugar, or to taste
1 tablespoon low-fat creamy salad dressing (such as Miracle Whip Light®)
1 tomato, thickly sliced
salt and ground black pepper to taste

Steps:

Spread peanut butter on one slice of bread; sprinkle with white sugar. Spread creamy salad dressing on the other slice of bread; top with tomato slices. Sprinkle tomatoes with salt and pepper. Place the 2 sides together and enjoy!

Nutrition Facts : Calories 399.2 calories, Carbohydrate 39 g, Cholesterol 4.2 mg, Fat 21.6 g, Fiber 7.6 g, Protein 16.9 g, SaturatedFat 4.3 g, Sodium 556.1 mg, Sugar 12.7 g

KATHERINE'S SAVORY TOMATO PEANUT BUTTER SOUP

Katherine's Savory tomato Peanut Butter Soup image

You can serve hot with buttered homemade croutons, or serve cold with a touch of sour cream and sprinkling of red pepper flakes or paprika. The peanut butter adds a richness to the soup yet it's not readily identifiable upon tasting. This soup takes on a whole new personality when served cold. source unknown

Provided by Lynnda Cloutier @eatygourmet

Categories Other Soups

Number Of Ingredients 8

Ingredients

- 1 can tomato puree, 28 oz
- 3/4 cup creamy peanut butter
- 1 tsp. salt
- 1/2 tsp. coarsely ground black pepper
- 1/2 tsp.paprika
- 1 cup low sodium beef stock
- 2 tbsp. butter, softened to room temperature
- pinch red pepper flakes

Steps:

Mix tomato puree and peanut butter in large pot and blend with a wooden spoon or whisk til smooth. Add salt, black pepper and paprika. Add stock and bring to boil. Reduce heat and simmer 10 minutes. Add butter. add red pepper flakes and stir to blend. Allow to sit 5 minutes to marry flavors. Serve hot or cold. Store leftover soup in covered container in refrigerator. Serves 4

KATHERINE'S SAVORY TOMATO PEANUT BUTTER SOUP

Katherine's Savory Tomato Peanut Butter Soup image

Recipe by Lois Laing. Lois substituted the vegetable broth for the the beef stock called for in the original recipe. Giving credit where credit is due: "From Grandma's Kitchen by Marilyn Brass & Sheila Brass. This soup is good served hot or cold. The peanut butter adds richness to the soup, yet it is not readily identifiable upon tasting. This soup takes on a whole new personality when served cold.

Provided by Cindy McLaughlin @GrammiMac

Categories Other Soups

Number Of Ingredients 8

Ingredients

28 ounce(s) tomato puree, canned
1/2 cup(s) peanut butter, creamy
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper, coarsely ground
1/2 teaspoon(s) paprika
1 cup(s) vegetable broth
2 tablespoon(s) butter, room temperature
1 pinch(es) red pepper flakes

Steps:

Combine tomato puree and peanut butter in a large heavy-bottomed pot and blend with a wooden spoon or whisk until smooth.
Add salt, pepper, paprika and broth. Stir to blend. Bring to a boil. Reduce heat and simmer 10 minutes.
Add butter and red pepper flakes and stir to blend.
Remove from heat and allow to sit 5 minutes to marry flavors. Serve hot with croutons.
Serve cold with a touch of sour cream and a sprinkling of red pepper flakes.

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