Campbell’s tomato soup is one of my husband’s favorite lunches of all time. Recently he has had to limit his sodium intake, which means no more Campbell’s for him. I have been testing homemade tomato soups, and this is so close to the real thing that my husband is happy. ♥
4 14-oz or 2 28-oz cans whole or diced tomatoes
1/2 small onion, diced
1 clove garlic, diced
1/4 tsp thyme
1/4 tsp basil
1/4 tsp sugar
1 c chicken broth
salt and pepper to taste
Puree tomatoes in blender. Melt 1 T coconut oil in dutch oven, saute onion and garlic until just tender (not caramelized). Add the tomato puree, thyme, basil, sugar, and chicken broth. Stir. Bring the soup just to a boil, reduce heat and simmer for about 2-3 hrs. Add salt and pepper to taste. (If the soup tastes acidy to you, add a bit more sugar; if it tastes bitter, add a bit more salt.) Blend the soup in a blender until very smooth (do this in two to three batches, and be careful), and return to the pan to heat and serve, or ladle into quart jars. Makes about 2 qts soup as is. Adapted from Tomato Soup (Campbell’s Copycat) at the Cooking Geek.
cream of tomato soup
Add 1 pint cream to the above recipe and heat through, being careful not to boil. Add additional salt and pepper to taste.
Hi! TheCookingGeek here. I love what you did. I have actually been wondering lately how this soup would come out without the roux. I am limiting my wheat consumption lately and I have been making all kinds of pureed vegetable (and fruit) soups without a roux and they are always thick and rich and wonderful, but I was not sure if tomato soup would work, as tomatoes do not have much body… unless you simmer them for a long time, but still, without a roux for texture I was wondering if it would seem more like a sauce than a soup. Well, you have inspired me to make my next batch of soup a roux- free tomato.
By the way your photo is gorgeous. I am not blessed with photographic skills. My pictures are more for function than beauty.
Hi there! Thank you for stopping by, and thank you for the great soup recipe! The first time I made it, I was actually going to do the roux, but ran out of time and wanted to get the soup done and dishes cleared up before we had to leave for an appointment, and I so I skipped that step … but then discovered the soup doesn’t need it. I used to be gluten intolerant, and there are a lot of recipes here to accommodate no gluten diets. If you must make a roux for any of your recipes, you can sub brown rice flour straight across for wheat flour with no change to the results of your dish. <3