Servings
Font
Back
4.6 from 273 votes

Easy Campbell's Tomato Soup Copycat

This deliciously creamy tomato soup recipe is rich, smooth and can be made vegan and dairy-free! An easy recipe that gives serious tomato soup childhood nostalgia while using whole foods, it's both a healthy yet indulgent and comforting soup.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 12 servings
Calories: 74 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion peeled and quartered
  • 5 cloves garlic peeled, smashed but still whole
  • 2 28 oz can San Marzano Tomatoes
  • 4 cups Chicken Broth or Vegetable Stock
  • 2 cups water
  • 2 dried bay leaves
  • 1 sprig fresh basil or 1/2 tsp dried Basil
  • Kosher salt and freshly ground black pepper to taste
  • 1 or 2 tbsp Brown Sugar
  • 1/2 tsp baking soda
  • Up to 1/2 cup Heavy Cream or Non-Dairy Milk

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. If the soup tastes too acidic for your liking, stir in the baking soda.
  6. Pour the heavy cream or non-dairy milk into the soup to make it creamy.
  7. 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.
  8. If not using a high-powered blender, use a mesh sieve over a large bowl to strain the skin and seeds out.
  9. Serve hot in a large soup bowl.
  10. Store the creamy tomato soup in the fridge in an airtight container for up to 5 days.

Notes

  • Decide on whether to add cream while you're cooking. Are you making tomato soup as a freezer meal? Add the cream when you reheat it. If it wasn't planned, you can still freeze and reheat.
  • First let the soup cool to room temperature before pouring into a freezer safe, airtight container or freezer-safe zip top bag. I would suggest double bagging with the zip top bags just to stay safe from any accidental soup leaks. The soup will stay good in the freezer for up to 6 months.
  • To thaw the soup, thaw it in the fridge and then reheat on the stove top over medium-low heat, whisking well occasionally to keep the cream from separating. Serve once it's warmed through.
  • I don't suggest microwaving to thaw or reheat the soup from frozen, it will curdle the cream and make it separate.

Nutrition Information

Serving 1g Calories 74kcal (4%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Cholesterol 13mg (4%) Sodium 446mg (19%) Sugar 3g (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 74

% 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.