Copycat Campbells Tomato Soup Recipes

COPYCAT CAMPBELL'S TOMATO SOUP

Copycat Campbell's Tomato Soup image

I found this recipe on rainy day gal's blog. I haven't tried it yet but am putting it here for safe keeping. I'm always on the search for a good copycat for Campbell's tomato soup as it has high fructose corn syrup in it and we are arch enemies.

Provided by lolablitz

Categories Vegetable

Time 20m

Yield 5 cups, 4-5 serving(s)

Number Of Ingredients 7

Ingredients

15 ounces tomato sauce
6 ounces tomato paste
1 cup water
1/2 teaspoon garlic salt
2 1/2 tablespoons sugar
1/4 teaspoon salt, plus more to taste
2 cups whole milk

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.

Nutrition Facts : Calories 167, Fat 4.4, SaturatedFat 2.4, Cholesterol 12.2, Sodium 1099.9, Carbohydrate 27.9, Fiber 3.4, Sugar 23.8, Protein 7.2

CAMPBELL'S TYPE TOMATO SOUP TO CAN FOR WINTER

Campbell's Type Tomato Soup to Can for Winter image

This recipe tastes like campbells tomato soup basically and it's prepared the same way- mix it with 1/2 water or milk to serve. It doesn't seem like it should work, but it does. It HAS TO BE pressure canned, no water bath canning or it will probably kill you!

Provided by Sandy 0225

Categories Vegetable

Time 1h30m

Yield 14 pints

Number Of Ingredients 8

Ingredients

1/2 cup roughly chopped onion
2 celery ribs or 1/4 teaspoon celery seed
3 cups flour
1/4 cup salt
3/4 cup sugar
1/2 teaspoon pepper
7 quarts tomato puree, juice
1 teaspoon baking soda

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.

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