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
Soooooo Good! Thanks for recipe!
Just made my first batch. Can this be successfully frozen?
Yes it can, we freeze it all the time!
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.
I actually agree! That’s a great substitution. I’m so glad you liked the recipe!
1) How many servings does this make?
2) Has anyone tried almond milk with this?
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!
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!
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?
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.
Nope, not exactly like Campbells…we think better!
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!
Tomato puree is thicker than sauce, it makes a difference but use what you have, it’ll still come out great!
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
You can definitely freeze it with the milk we do it all the time!
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!
Well that sounds amazing Lana! Thanks for letting me know, glad you liked it!
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!
Can you pressure can this recipe or water bath can it? If so at what pressure/time?
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!
I wouldn’t can this recipe solely based on the milk/cream ingredient. Research ingredients not to can. It’s enlightening.
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.
Oh thanks Wanda, we hope it helps to make it all better!
I am in love with your mugs and the soup looks AMAZING!
Thank you Serena! The mugs definitely make it!
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?
Could this soup be canned and kept in fridge for several months?
I’m sure that it can be, I just don’t have the canning instructions for you. We freeze the soup in small portions and heat it up when we need it.
that soup looks great, but those mugs have me hooked! ha!
Nicole, the mugs have us hooked too. It’s really fun to eat out of them!
This looks so comforting!
Thank you Jocelyn, it sure does the trick!
I love this and the presentation is just wonderful! I want those glasses!
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!
Tomato soup is my favorite! This looks so good I wish I had some right now!
Thanks Megan – it’s super easy to make too!
I’ve made this 3 times now and love it more and more every time. Easy and quick. One suggestion I have is use 1/2 of a Vidalia onion. White or yellow onions are too strong in my opinion and the flavor is overpowering.
I’ve also tried it without the oregano at first thinking it would taste too much like a pasta sauce. But found that it does not when added. I do however leave out the salt since I have to watch my sodium intake.
Hello,my recpie calls for 4 cans condensed tomato soup I need to find a replacement where I have control of salt and organic ingredients so would this,with out the milk added,be the equivalent??
Tricked my 5 year old. Enough said!
Thank you for this. I’m much happier serving her something homemade instead of concentrated.