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Copycat Campbell’s Tomato Soup Recipe

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 butter
Rita’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.

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