My Copycat Clone of Campbell’s Tomato Soup: Comfort Food
What’s your favorite canned comfort food soup? If it’s Campbell’s tomato soup and you want to make a homemade version sans the corn syrup, etc., read on. This is my copycat Campbell’s Tomato Soup Recipe.
I had been asked a while back to clone an iconic soup: Campbell’s tomato soup, for Molly O’Neill’s book: One Big Table: A Portrait of American Cooking: 600 Recipes from the Nation’s Best Home Cooks, Farmers, Fishermen, Pit-Masters, and Chefs. After 6 or 7 tries (yes, it was that tricky to I turned out a pretty good version, which I’m sharing here.
2 tablespoons unsalted butterRita’s Cloned Campbell’s Tomato Soup
3 tablespoons flour
1/4 teaspoon onion powder
1/2 teaspoon tomato paste
Pinch or two of celery salt
1-3/4 – 2 cups vegetable juice (I used Kroger brand which is a V-8 type of juice)
Optional: 1/2 teaspoon sugar or to taste
Over low to medium heat, melt the butter in a saucepan and whisk in the flour and onion powder. Cook until bubbly but not brown. This will take just a minute or so.
Whisk in tomato paste, celery salt and 1-3/4 cups vegetable juice.
Bring to a boil, then lower to a simmer and simmer about 5 minutes. Taste and add rest of vegetable juice if you want. Add sugar, to taste if you like.
Makes 2, 1 cup servings.
To make Cream of Tomato Soup: Stir in 2 tablespoons cream, half & half or milk, or to taste.