Copycat Campbell’s Tomato Soup

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!

Copycat Campbell's Tomato Soup recipe is a homemade version of the original canned version

A Comforting, Easy 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.

Copycat Campbell's Tomato Soup recipe uses whole milk to get the perfect consistency of the original soup

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.

Copycat Campbell's Tomato Soup is a homemade tomato soup recipe for lunch or dinner

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!

Copycat Campbell's Tomato Soup is a homemade tomato soup recipe of the original canned version

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?

Copycat Campbell's Tomato Soup recipe in a glass soup mug

Copycat Campbell’s Tomato Soup

  • Author: Dan
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 8 servings 1x

A 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!



  • 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


  1. Heat a large pot over medium heat with the olive oil.
  2. Add the chopped onion and cook for 5 minutes until softened, stirring.
  3. 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.
  4. Carefully pour in the tomato puree, sauce and chicken broth.
  5. Stir together and cook for 15 minutes covered partially with a lid.
  6. After the soup has cooked, pour in the milk and blend with an immersion blender until smooth.
  7. Taste for seasonings and serve.
  • Category: Soup
  • Method: stove top
  • Cuisine: American

Keywords: soup recipes, tomato soup, copycat recipes, homemade soup, easy dinners


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68 Responses
    1. Dan

      Thanks Ashely! I found them at Home Goods – hopefully you have one in your area! I’ve gotten so many comments on them I should run and see if I can find some more and get them to all of you!

  1. Hayley

    This looks delicious, and I love your glass mugs – I need them in my life and may refuse to eat (drink) soup without them. Where did you find them?

  2. Wanda Lopez

    I love tomato soup, it’s so comforting. Perfect for any day. Will make some for my little one that has the flu and hasn’t been eating well. Thanks for the recipe.

    1. Dan

      Valerie, I’m not sure about that. It’s not a pressure cooker recipe and I don’t have a lot of experience with that. It freezes really well if you’re looking to make a big batch and have it for later!

    2. Matthew

      I wouldn’t can this recipe solely based on the milk/cream ingredient. Research ingredients not to can. It’s enlightening.

  3. Lana

    Oh Wow! I just made a double batch of this and it is fantastic! I’m making homemade jalapeño cheese bread for grilled cheese sammies to go with it! Thank you!

    1. DeAnna

      Saw your post, Lana. Had just made some beer bread with jalapeno and cheese, so I sliced that up and made grilled cheese to go with this soup…..WOW, so good!

  4. Deniseregina

    Can you freeze it with the milk added? Or should you leave it out and add it when heating it up? Want to make a healthier version like this for DH who loves Campbell’s tomato soup

  5. Erin Joy

    What’s the difference (ingredients-wise) between tomato puree and tomato sauce?
    This looks fabulous and I’m Jonesing big time for Campbell’s tomato soup to enjoy with our grilled cheese sandwiches so I will give this a try… we love in Nepal so no Campbell’s anything even if I wanted it!

    1. Dan

      Tomato puree is thicker than sauce, it makes a difference but use what you have, it’ll still come out great!

  6. Anne

    So I finally made this soup today. WOW! SOOOO good. I ended up putting it in a blender because my immersion blender just wasn’t getting the onion pureed! Also, I could NOT find tomato puree in the store so I used this ratio: 2 tablespoons tomato paste to one cup of water for the tomato puree. Other than that, I didn’t change a thing. I think this is BETTER than Campbells by far. Thank you so much for a great recipe!

    1. Dan

      So glad you liked it Anne! We make it all the time and freeze it for a quick meal! In our store the puree is usually right next to the tomato sauce, it wasn’t there at your store?

    2. DenisereginA

      I made this mostly for my husband who LOVES Campbell ‘s soup. He said it was good, but not exactly like CAmpbell’s. ???? I like it. My onions also did not purée well with a stick blender. Next time I make it, I’ll do the same thing and whir it in the big blender.

    1. Dan

      Hi Linette, the recipe card says it serves 8. That depends on the serving size but it should feed 8 comfortably. I haven’t tried it with Almond milk but let me know if you do!

  7. Zach

    This soup is excellent! The flavor knocks the socks off of Campbell’s. Due to a family aversion to onions I subbed shallots and it was great. Shallots are severely underrated.

  8. Taryn

    If you didn’t make your Campbell’s soup with milk do you just leave that out or sub more water? We never used milk so I am unsure and eager to try this. Thank you!

    1. Dan

      I’m really not sure what to tell you to do here, water wouldn’t add any flavor to the soup so I wouldn’t recommend doing that.

    2. Liz marie

      We usually use water, too. I made this recipe with half milk and half water and it was perfect. I also only added half the salt. We love Campbell’s Tomato Soup in our house but wanted a healthier option. This soup tasted just like the tea desk! Thank you!!!

        1. Dan

          Thanks for clearing that up, I would have gone crazy trying to figure that one out! Also happy to hear that you like the soup, thanks for letting us know!

  9. John

    I’m not sure how much vegetables cost elsewhere, but where I live it’s cheaper just to buy the Campbell’s tomato soup.

    1. Dan

      I think you missed the point of the recipe, it wasn’t my goal to provide something cheaper. Just tastier, and not a processed can of soup.

  10. Lisa

    What if I don’t have either an immersion blender or regular blender? What do you suggest? This soup sounds delicious & I’d love to give it a tey.

    1. Dan

      This soup really does need to be blended for the best flavor and texture. There is a link at the bottom of the post to buy an immersion blender, they are only about 25 bucks and you can use them for so many things. Also, they don’t take up as much space as a blender so if you’re short on storage space I’d say that’s the way to go.

  11. Gary

    My wife and I made this soup tonight for dinner, we both agree this beats canned soup hands down, this will be our go to tomato soup. Thanks for the recipe!

  12. Marilyn Woodard

    This soup is perfect! I love tomato soup but the canned soup just doesn’t fit anymore and I have been looking for a long time for just the right blend. This one is the perfect tomato soup for me. I have eaten a lot and frozen some of it. I can’t seem to get enough. Thanks for posting this recipe Anytime I want tomato soup I will use this recipe!

  13. Christine

    I have made this many times and it’s delicious every time!! Goes great with grilled cheese sandwiches. The only addition I make is 1 tsp baking soda just before I add the milk so it doesn’t curdle.

  14. Sue

    I have made your recipe at least 4 times now and froze it each time. But I’m wondering if I left the milk out of it till we go to eat it could you can the soup??

  15. Jackie

    Have made it several times. Very simple. I have subbed veggie broth and used extra creamy oat milk and it we really enjoy! I also add 1 tablespoon of nutritional yeast to add some cheesiness!

  16. Stacy

    Made a 3X batch tonight. Perfection! I used fresh tomatoes from the garden, mixing about 60/40 with paste types (San Marzano, Cipolla’s Pride) and heirloom types (German Johnson, Bloody Butcher, Mortgage Lifter).

    I’ll definitely be making another 3X batch tomorrow! All of this is going into a freeze dryer to make a tomato soup powder. Whole milk freeze dries fantastic, unlike in a freezer.

    (Also for the gardeners out there….highly recommend Blush onions, cross between red and white onion, leaning toward a shallot flavor with subtle sweetness. Seems to be perfect for this recipe.)

    Thank you very much for this recipe! We’ll be enjoying it on you through the coming winter and year!

  17. Mustangsuzy

    Made the soup today, bit of a labor of love but it tastes pretty good. As I was finishing up the blending, the adorable glass mugs arrived on my doorstep! Anticipating the soup, I made some crusty French bread yesterday which will be served topped with melted cheese. Can’t wait! Thank you for posting a great recipe.

  18. Jeannie

    Just made this and although I don’t think it taste just like cambells it’s pretty darn close! Excellent !

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