This Copycat Campbell’s Tomato Soup recipe is just like you remember! Fresh ingredients make this homemade soup taste even better than the original!
Love easy soup recipes as much as we do? Definitely check out everyone’s favorite Beefy Tomato Soup and this comforting Chicken Pot Pie Soup!
Why You’ll Love This Creamy Tomato Soup Recipe
Soup recipes bring me right back to my childhood, and this Copycat Campbell’s Tomato Soup is now one of my family favorites!
Especially our little guy. He loves tomato soup. Even if there’s more stuff in it than just plain tomatoes like our Beefy Tomato Soup recipe. But most of all he loves eating soup with a piece of bread or a cracker instead of a spoon, no utensils required.
It’s one of the few meals that we don’t have to sit and say “take a bite…” every couple of minutes. It’s not that he’s not a good eater – he just gets very distracted unless it’s something he’s really into eating.
So then we remembered those famous Campbell’s soup recipes we had growing up, and wanted to recreate a homemade version. Forget what you remember because this Copycat Campbell’s Tomato Soup recipe is going to blow the old memories away!
Ingredients You Need To Make This Tomato Soup
- Whole Milk: Whole milk is really what works best in this recipe. Low fat or skim just won’t give the soup the right flavor.
- Tomato Sauce & Tomato Puree: Both are need to make this tomato soup. Puree is thicker than tomato sauce so one balances the other out.
- Chicken Broth: We played around with this recipe using no broth too, we think that just a cup of chicken broth adds a lot to the flavor.
- Garlic: Fresh garlic is always best!
- Sugar: Just a little sugar will help tame any bitterness from the canned tomatoes.
How To Make Campbell’s Tomato Soup
It’s so easy to get your favorite, nostalgic soup recipe at home with just a few basics!
You start with a simple, homemade tomato soup base. Tomatoes, chicken broth, onion, garlic, seasonings and whole milk…
Swap out heavy or light cream if you have it on hand but using whole milk will make the taste and the texture more like the original soup recipe. Or try using half of each!
After the soup cooks for a while, blend it up with a stick blender (my preferred method) or you can transfer it to a regular blender. The key here is zero chunks, it has to be smooth and creamy just like the original tomato soup recipe.
Pour this tomato soup into big bowls or mugs and dig in with your preferred utensil.
Can You Freeze This Tomato Soup Recipe?
This recipe makes a whole big pot of soup so if you’re not going to use all of it you can freeze it for another meal!
The best way to freeze any sup with dairy is to leave the dairy product out of the last step. If you’re using heavy cream the soup will freeze fine but milk is better when added fresh to the recipe.
Once you defrost your soup just heat in a pot until warm, stir in the whole milk and serve!
This soup recipe can be on the table in less than 30, so you can make it ahead of time or make it right before you need dinner! This isn’t one of those recipes that gets better as it sits so if you need dinner ASAP, this is the soup for you!
Looking For More Soup Recipes?
- Slow Cooker Ham and Noodle Soup
- Homemade Turkey Soup
- Slow Cooker Beefy French Onion Soup
- Smoked Turkey Split Pea Soup
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Copycat Campbell’s Tomato Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeA homemade version of the original canned tomato soup! This Copycat Campbell’s Tomato Soup is going to take you back, it tastes just like you remember only better!
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, chopped
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1 (6 oz.) can tomato paste
- 1 28 oz. can tomato puree
- 1 28 oz. can tomato sauce
- 1 cup chicken broth
- 2 cups whole milk
Instructions
- Heat a large pot over medium heat with the olive oil.
- Add the chopped onion and cook for 5 minutes until softened, stirring.
- Next add in the garlic and stir, cooking for a minute more, then add in the salt, pepper, oregano and sugar. Stir and cook for another minute, then stir in the can of tomato paste.
- Carefully pour in the tomato puree, sauce and chicken broth.
- Stir together and cook for 15 minutes covered partially with a lid.
- After the soup has cooked, pour in the milk and blend with an immersion blender until smooth.
- Taste for seasonings and serve.
- Category: Soup
- Method: Stove Top
- Cuisine: American
I made this and I like it, however I am surprised that no one mentions curdling when adding milk. I think it is a tad thick so I want to add milk but it seems to separate. I brought it back with a little buttermilk like
Chef John recommended for one of his gravy recipes. Anyone else have this happen?
There shouldn’t be any curdling happening, I’m not sure why that happened for you!