Easy Campbell's Tomato Soup Copycat
User Reviews
4.6
Easy Campbell's Tomato Soup Copycat
Description
Easy Campbell's Tomato Soup Copycat begins by sautéing yellow onions and whole garlic cloves in olive oil until translucent and lightly browned, with basil added for herbal note. Canned San Marzano tomatoes and their juices, chicken broth, water, and bay leaves create a flavorful base simmered gently for at least 30 minutes.
The soup's flavor is balanced by seasoning with salt, black pepper, and brown sugar to reduce acidity. Baking soda is optionally added to further soften any sharp tomato tang. Cream or non-dairy milk is stirred in at the end to produce a smooth, creamy texture without heaviness.
After cooking, the soup may be blended until completely smooth or served as is for a chunkier experience. It pairs well with grilled cheese or other comforting meals.
For freezing, the soup should be cooled completely and stored in airtight containers or double-bagged freezer bags up to six months. When reheating, thaw in the refrigerator and warm gently on the stovetop while whisking to maintain creaminess. Microwaving from frozen is not recommended to avoid curdling the cream.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion peeled and quartered, medium
- 5 cloves garlic peeled, smashed but still whole
- 2 San Marzano Tomatoes 28 oz can
- 4 cups chicken broth or vegetable stock
- 2 cups water
- 2 bay leaves dried
- 1 basil or 1/2 tsp dried Basil, fresh sprig
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 brown sugar or 2 tbsp
- 1/2 tsp baking soda
- heavy cream or non-dairy milk, up to 1/2 cup
Instructions
- Heat olive oil n a large enamel-coated dutch oven over medium heat. Add in onion and whole garlic cloves, sprinkle in 1/2 tsp salt and pepper and sauté for 5 minutes, until onion begins to become translucent and brown a little. Throw in the basil near the end of sautéing the onions.
- Pour in tomatoes and their juice, chicken broth, water, and bay leaves. Stir together well, and allow the tomato soup to come to a simmer.
- After soup begins to simmer, turn heat down to medium low to continue simmering. Cover the pot with lid, and simmer for at least 30 mins up to an hour.
- After 30 mins, season with kosher salt, freshly ground black pepper, and brown sugar to taste. Start with 2 teaspoons of sugar and work up to your preferred sweetness.
- If the soup tastes too acidic for your liking, stir in the baking soda.
- Pour the heavy cream or non-dairy milk into the soup to make it creamy.
- Blend the tomato soup smooth, if desired, by pouring soup (in small batches) into a blender or food processor, or taking the pot off the heat and using an immersion blender to carefully blend the soup smooth.
- If not using a high-powered blender, use a mesh sieve over a large bowl to strain the skin and seeds out.
- Serve hot in a large soup bowl.
- Store the creamy tomato soup in the fridge in an airtight container for up to 5 days.
Notes
- Decide when to add cream based on immediate serving or freezing; add cream when reheating frozen portions for best texture.
- Cool the soup fully before freezing in airtight containers or double freezer bags to prevent leaks and freezer burn.
- Thaw frozen soup overnight in the refrigerator; reheat on the stovetop using medium-low heat while whisking to prevent cream separation.
- Avoid reheating from frozen in the microwave to keep the soup creamy and smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 74kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 13mg | 4% |
| Sodium | 446mg | 19% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
