Easy Campbell's Tomato Soup Copycat
This deliciously creamy tomato soup recipe is rich, smooth and can be made vegan and dairy-free! An easy recipe that gives serious tomato soup childhood nostalgia while using whole foods, it's both a healthy yet indulgent and comforting soup.
Servings: 12 servings
Calories: 74kcal
Ingredients
- 2 tablespoon Olive Oil
- 1 medium Yellow Onion peeled and quartered
- 5 cloves Garlic peeled, smashed but still whole
- 2 28 oz can San Marzano Tomatoes
- 4 cups Chicken Broth or Vegetable Stock
- 2 cups Water
- 2 dried Bay Leaves
- 1 sprig fresh Basil or ½ teaspoon dried Basil
- Kosher Salt and Freshly Ground Black Pepper to taste
- 1 or 2 tablespoon Brown Sugar
- ½ teaspoon Baking Soda
- Up to ½ cup Heavy Cream or Non-Dairy Milk
Instructions
- Heat olive oil n a large enamel-coated dutch oven over medium heat. Add in onion and whole garlic cloves, sprinkle in ½ teaspoon salt and pepper and sauté for 5 minutes, until onion begins to become translucent and brown a little. Throw in the basil near the end of sautéing the onions.
- Pour in tomatoes and their juice, chicken broth, water, and bay leaves. Stir together well, and allow the tomato soup to come to a simmer.
- After soup begins to simmer, turn heat down to medium low to continue simmering. Cover the pot with lid, and simmer for at least 30 mins up to an hour.
- After 30 mins, season with kosher salt, freshly ground black pepper, and brown sugar to taste. Start with 2 teaspoons of sugar and work up to your preferred sweetness.
- If the soup tastes too acidic for your liking, stir in the baking soda.
- Pour the heavy cream or non-dairy milk into the soup to make it creamy.
- Blend the tomato soup smooth, if desired, by pouring soup (in small batches) into a blender or food processor, or taking the pot off the heat and using an immersion blender to carefully blend the soup smooth.
- If not using a high-powered blender, use a mesh sieve over a large bowl to strain the skin and seeds out.
- Serve hot in a large soup bowl.
- Store the creamy tomato soup in the fridge in an airtight container for up to 5 days.
Notes
Freezing, Thawing, and Reheating
Decide on whether to add cream while you're cooking. Are you making tomato soup as a freezer meal? Add the cream when you reheat it. If it wasn't planned, you can still freeze and reheat. First let the soup cool to room temperature before pouring into a freezer safe, airtight container or freezer-safe zip top bag. I would suggest double bagging with the zip top bags just to stay safe from any accidental soup leaks. The soup will stay good in the freezer for up to 6 months. To thaw the soup, thaw it in the fridge and then reheat on the stove top over medium-low heat, whisking well occasionally to keep the cream from separating. Serve once it's warmed through. I don't suggest microwaving to thaw or reheat the soup from frozen, it will curdle the cream and make it separate.Nutrition
Serving: 1g | Calories: 74kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 446mg | Sugar: 3g