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
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
This recipe tastes fine but it tastes nothing like Cambell’s if that’s what you’re shooting for. It tastes more like water down spaghetti sauce without many spices.
Using an immersion blender didn’t make my soup creamy and smooth. What I did was put my onion through a juicer and used the juice. The garlic chunks are in the soup. Not a biggee. This is the third time I’ve made it and have frozen the soup with no problems when thawing in the microwave when it came to the milk. Just like freshly made.
Very good recipe with perfect flavors. I’m a little surprised that nobody thinks it comes out a bit thick with only one cup of broth though. Mine came out more like a dipping sauce than a soup, probably because my tomato ingredients were lacking in liquid. Adjusting the viscosity of a thick soup can be a personal thing, but I added I added quite a bit more broth to get it to a thinner consistency that stirs easily and cascades off the spoon. The flavors develop very nicely after storing in the fridge for a day or so.
Thanks so much!
has anyone that made this ever canned it ?
I didn’t feel like running to the store to buy the whole peeled tomatoes my “copycat” recipe for Campbell’s Cream of Tomato soup uses (I did have leftover tomato juice in the freezer though) so I used this recipe instead. I do like that this recipe turns out smoother than the one I generally use.
I didn’t follow your seasonings though. Campbell’s secret is a tiny bit of ground cloves in their tomato soup so I ditched the garlic and oregano, added a wee bit of cloves and used ground white pepper instead of black. Mmm mmm good. It was so smooth and creamy and tasted identical to the Campbell’s. I had a lovely dinner of grilled cheese and tomato soup.
Thanks!
I stumbled across this recipe about three years ago when my sick daughter was begging for tomato soup, and I didn’t have any in the cupboard. Your recipe saved the day, and it’s now her favorite meal in our dinner rotation, always paired with grilled cheese.
Never, ever any leftovers with this recipe…absolute tomato soup perfection!
So glad she liked it!
I halved the recipe based on my pantry contents, and it made 8 cups of soup! I didn’t have tomato puree so I added a can of diced tomatoes to balance the paste to liquid ratio. It was great blended in my blender (hence the exact 8 cups) but seedy. So next time I expect it will taste even better without the added tomato seeds! Perfect for dipping crusty grilled cheese! Thanks!
I havent made but it looks amazing. Can I replace fresh onion with onion powder?
You can, it’s just that the original soup is smooth. But of course, you can adjust it any way you like!
Can I can the soup after it is cooked? Making it for a gift and don’t want to freeze it.
I don’t have instructions for canning, but I”m sure you can look them up!
Made this for dinner tonight.. The wife wanted grilled cheese and tomato soup.. Found this gem and we both agree it IS delicious! I did cut the recipe in half (14 oz cans) and subbed diced tomatoes pureed in the Magic Bullet with the garlic and onions.. The only flaw for us is, the texture is just a touch off with the tomato sauce.. Next time will double diced tomatoes and puree them.. Thanks so much for sharing this recipe.. Even this old newbie made it delicious!
Great tip! So glad you liked it!
This recipe is delicious! I wanted an exact copy of Campbell’s tomato soup because I cannot have canned soup because of some dietary limitations. This recipe was perfect for me because I could control the sodium being added to it. The changes I made to suit me were less salt added more chicken stock because I liked it a little bit more watery than it came and I left out the oregano. I’m Italian so whenever I mix oregano and tomatoes I instantly think pasta sauce. Even with the changes I made I could not tell that this was not Campbell’s. It’s delicious!
This is really good! I subbed this for the canned soup in my quick recipe. Only change is I added some maybe 1/4 cup diced celery with the onion and dont use the blender so a few chunks are left. Also a Tbsp or two of lemon juice really elevates the whole thing!
A question! If the broth and milk are omitted, would this combination of ingredients yield something similar to the ‘condensed’ form of Campbell’s soup prior to reconstituting? I have a couple of recipes that call for condensed tomato soup, and I’ve been on the hunt for a homemade version. I don’t have an aversion to using canned soups, but I like to tinker in the kitchen. It’s always fun to make it myself. Some recipes state to use tomato sauce, tomato paste, salt, and sugar in various combinations. I like the seasonings and aromatics in your recipe. I am willing to try it myself, but was curious if the texture prior to adding the liquids in your opinion would be similar to the condensed can version. Thank you for sharing your recipe!
I really don’t have a formal answer for you on that, other than to try it out and see! If you do happen to try that let me know!
Had difficulty getting rid of small pieces of onion and garlic. Kids didn’t like little pieces next time for them I will use garlic and onion powder. I strained it . Messy.
The soup is supposed to be blended, so there wouldn’t be any pieces of onion and garlic, or any need for straining!
Just made this and although I don’t think it taste just like cambells it’s pretty darn close! Excellent !