Copycat Campbells Tomato Soup Recipe With Fresh Tomatoes

COPYCAT CAMPBELL'S TOMATO SOUP

Steps:

• Add first six ingredients to a medium pot and place over medium heat.
• Bring to just a simmer.
• Slowly stir in milk.
• Heat to simmer or desired serving temperature.
• Serve.

COPYCAT CRUNCHWRAP SUPREME

Steps:

• Crumble beef into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.
• Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.
• Place tostada shell on top of the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
• Center the small street size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
• Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.

CAMPBELL'S TYPE TOMATO SOUP TO CAN FOR WINTER

Steps:

• Note: use a large oversized non reactive (stainless steel or enamelware) pot for stirring ingredients together because mixture will foam A LOT!
• Put seven quarts of the tomato juice or puree that you get when you run your tomatoes through a food mill or strainer into the large oversized stockpot.
• In blender, put the chopped onion, celery, flour, sugar, salt and pepper. Remove 2-3 cups of the puree from your stockpot and add to the ingredients in the blender and process until smooth and thick. You may have to do this in two or three batches depending on the size of your blender. It doesn't matter if you add the flour and ingredients in equal proportions, just so it all gets blended together and is smooth.
• Add the thick liquid from the blender to the remaining tomato puree in the stockpot.
• Cook over medium heat and stir constantly to avoid sticking. Cook until thick and bubbly and it comes to a boil.
• Remove from heat and stir in baking soda gradually. Mixture will foam and foam, using a wire whisk helps stir it up and dissipate the foam. Stir slowly until it quits foaming, it takes a little while.
• Bring to a boil again, stirring constantly. Boil one minute and then fill pint jars, adjust sterilized lids, and process for 30 minutes at 10 lbs pressure in pressure canner.
• To serve: mix in equal parts of soup and water or milk.
• Do not double this recipe, it does not turn out right, but if you don't like working with such large batches, you can cut it in half to make it easier to work with. Also you can make the juice/puree, measure it out and freeze it in gallon milk jugs, leaving 2" headspace, and then thaw it out and make your soup in the winter.