True dat, Tolstoy.
For our wedding anniversary, I asked Todd to pick out absolutely whatever he wanted to have for dinner and I would make it or buy it. Do you know what he chose? Grilled cheese sandwiches and tomato soup! I wasn't really that surprised...
So I ask, "What kind of tomato soup?" And he tells me, "The canned Campbell's kind." Oh that crazy boy, for the love of Buddah!
Clearly, there was no, nooo way I was going to buy a couple cans of tomato soup for our anniversary dinner. I just couldn't. So, I knew I had to try to replicate it instead. I intended to find a copycat recipe online and follow it precisely. There was actually supposed to be no post today at all.
However, much to my dismay, I couldn't find one! Sure, there were a few but none of them seemed very accurate. Have you looked at the back of a Campbell's tomato soup can?
No, probably not. Well, there was no choice but to make a copycat recipe entirely myself and to be perfectly frank I had pretty low expectations. Did you know there's xanthan gum in Campbell's tomato soup? Who knew?! And high fructose corn syrup, of course, but I opted for brown sugar instead. Also, their soup is primarily made with tomato paste....erm....okay, so obviously some ingredients had to change.
Imagine me serving Todd a bowl of reconstituted tomato paste, hahaha. "Here you go, Honey!" Don't worry, that didn't happen.
This soup is spot-on, you guys. It's pretty shocking really. So, if you have a weird obsession with the taste of Campbell's canned tomato soup (like someone I know) this is your recipe. You're going to love it!
Copycat Campbell's Tomato Soup
By Katie Henry - Produce On Parade
An incredibly accurate copycat of Campbell's Tomato Soup. You'll never need to buy another can again!
- 2 28 oz. cans of whole peeled tomatoes
- ½ cup water
- heaping ¼ cup brown sugar
- 1 Tbsp. tomato paste
- 1 tsp. seasoning salt (I use Johnny's) or table salt
- 1 tsp. xanthan gum
- 2 dried bay leaves
- dash ground black pepper
- In a blender, combine all ingredients except for the bay leaves. Blend on high for several minutes, until very smooth and creamy.
- The xanthan gum will make the soup sort of frothy. Never fear though, it will clear when heated.
- Transfer to a medium saucepan, add the bay leaves, and heat over medium-low for about 10 minutes, until the soup turns a dark red and the froth goes away.
- Serve hot!
Yield: 4-6 servings
More Delicious Soup Recipes
German Word of The Day
Tomato Soup --> Tomatensuppe (two-mahten-zoopah)
Good Deed of The Day
Stop what you're doing and listen to this podcast episode that a reader directed me to. It will BLOW. YOUR. MIND. Fo' real. yo.