Campbell’s Tomato Soup Recipe: Twist on a Classic
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This upgraded twist on the classic Campbell’s tomato soup recipe is easier than opening a can, and even more hearty & delicious!
There’s something undeniably nostalgic about a warm bowl of Campbells tomato soup.
It’s truly one of the ultimate soul-warming comfort foods.
If you look up comfort foods in the dictionary you’ll find a picture of this tomato soup…ok that’s a bit of an exaggeration, but it should be there!
It’s the kind of meal that brings back memories of childhood lunches, cozy snow days, and the simple joy (yes, joy!) of dunking a perfectly crisp grilled cheese into a creamy, flavorful broth.
While the can of Campbell’s tomato soup has been a pantry staple for generations, I’m going to let you in on a little secret.
Making it from scratch is easier than opening a can, and the taste is on a whole new level!
With just a few high-quality ingredients and a simple cooking process, this version keeps all the nostalgia but adds depth, richness, and homemade goodness.
This recipe elevates the comforting classic with sweet San Marzano tomatoes, a hint of umami from white miso paste, and honey to balance the acidity.
A swirl of cream at the end creates the velvety smooth texture we all know and love.
Trust me, once you try this delicious homemade tomato soup recipe, you’ll never want to go back to canned soup again!
What Readers are Saying:
Readers who have made this recipe are raving about it! Here is what they had to say after feeding their family:
I just made this recipe and it was 100% amazing!!!! So easy & delicious, highly recommend!
Deena D.
This soup is so delicious, creamy and full of flavor! We will be making this on repeat.
colleen l.
What you’ll love about this recipe:
Tomato Soup Ingredients
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Garnishes for Tomato Soup
These are a few of my favorite ways to garnish tomato soup when I make it in our home…
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How to Make This Creamy Tomato Soup Recipe
Follow these simple steps to make your own creamy, flavorful, and ultra cozy homemade tomato soup…
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Step One: Sauté the Onion & Garlic
In a Dutch oven, melt the butter and olive oil together over medium heat.
Add the chopped onion and garlic.
Sauté for a couple of minutes until they are soft and fragrant, but before they start to brown.
Step Two: Add the Main Ingredients
To the onions and garlic, add in the canned San Marzano tomatoes, chicken stock, white miso paste, honey, and a pinch of red pepper flakes (if using).
Season with kosher salt & ground black pepper to taste.
Step Three: Simmer the Soup
Stir everything together, then reduce the heat to a low simmer.
Cover the pot with a lid and let the soup gently simmer for 30 minutes, allowing the flavors to develop.
Step Four: Blend Until Smooth
Turn off the heat and stir in the chopped fresh parsley.
Use an immersion blender to blend the soup until smooth.
If you don’t have an immersion blender, you can carefully transfer the soup in batches into a regular blender.
Step Five: Adjust Seasonings & Stir in Cream
Once blended, taste the soup and add more salt & pepper if needed.
Pour in the heavy cream and stir until fully incorporated.
Step Six: Garnish & Serve
Ladle the soup into bowls and garnish with fresh parsley, grated Parmesan cheese, and a drizzle of olive oil.
Tips & Tricks
- You’ll want to use San Marzano tomatoes. They are naturally sweeter and have fewer seeds, making them perfect for a smooth and rich soup.
- Use an enamel-coated Dutch oven or stainless steel pot instead of a metal pot to prevent the tomatoes from picking up a metallic flavor.
- Sauté the onions and garlic just until soft and fragrant. Browning them can make the soup taste bitter.
- Add salt & pepper gradually and taste as you go to bring out the best flavors.
- Swap the chicken broth for vegetable stock to make this soup vegetarian without sacrificing flavor.
- This recipe uses parsley, but if you prefer fresh basil, you can swap it in for a more traditional tomato soup flavor. You can also use a combination of both for extra depth.
- An immersion blender makes blending easy without transferring hot liquid. However, if using a countertop blender, blend in small batches with the lid slightly open to release steam.
What to Serve With Cream of Tomato Soup
I personally believe a bowl of cozy tomato soup is best enjoyed with something crunchy and cheesy on the side.
Try it with…
- Grilled Cheese Sandwich: The classic pairing! Use sourdough bread and plenty of ooey gooey melty cheese.
- Toasted Baguette Slices: Drizzle with olive oil and a sprinkle of sea salt.
- Buttery Crackers: Perfect for dipping!
How to Store Leftover Soup
The best way to store leftover tomato soup is to let the soup cool to room temperature before transferring to an airtight container.
Once sealed, place in the refrigerator, where it will stay fresh for up to five days.
Reheat the soup on the stove over low heat, stirring occasionally.
Can you freeze tomato soup?
Yes. Pour cooled soup into freezer-safe containers or resealable bags (leaving some space for expansion). It’ll keep in the freezer for up to three months. To reheat, thaw the soup overnight in the fridge before warming it on the stove.
Is it easy to make a double batch of this soup?
This recipe is easy to double, making it perfect for meal prep or feeding a crowd.
Simply double all the ingredients and use a larger Dutch oven or large soup pot to ensure even cooking.
The simmering time remains the same.
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Can I use fresh tomatoes instead of canned?
Absolutely.
Use about 3-4 pounds of ripe plum or Roma tomatoes (these have less seeds), then roast them in the oven at 400 degrees for 25-30 minutes before adding them into the soup for a deep tomato flavor.
FAQs: Tomato Soup
Why does my tomato soup taste too acidic?
Tomatoes naturally have a high acidity, but adding honey helps balance it out. If it’s still too tangy, try a pinch of baking soda to neutralize the acidity without affecting the flavor. Also, be sure to avoid cooking the soup in a metal pot.
How do I thicken my tomato soup?
If your soup is too thin, let it simmer uncovered for a few extra minutes to reduce the liquid. You can also add a small amount of tomato paste to help thicken the soup.
Can this soup be made ahead of time?
Yes! This soup can be made ahead and stored in the fridge for up to 5 days, just blend the cream in right before serving.
Do I need an immersion blender?
You do not, however an immersion blender makes blending easy without transferring hot soup.
If you don’t have one, carefully blend the soup in small batches using a regular blender.
Be sure to leave the lid slightly open to release hot steam and prevent spills.
More Comforting Dinner Recipes
If you love this cozy Campbell’s tomato soup twist, be sure to check out these comfort food dinner recipes that are just as warm and satisfying!
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Creamy Tomato Soup
Ingredients
Soup
- 2 28 ounce cans Cento San Marzano Whole Peeled Plum Tomatoes
- 1 Medium Onion peeled & chopped
- 3 Medium Garlic Cloves peeled & chopped
- 2 tbsp Olive Oil
- 2 tbsp Butter
- Kosher Salt & Ground Black Pepper to taste
- 2 cups Chicken Stock
- 1 tbsp White Miso Paste
- 2 tbsp Honey
- ½ cup Fresh Parsley Leaves chopped
- ½ cup Heavy or Light Cream
- Pinch of Red Pepper Flakes optional, for a little kick
Garnish
- Chopped Parsley
- Grated Parmesan Cheese
- Oil Olive
Instructions
- In a Dutch oven melt the butter and olive oil over medium heat.
- Add the chopped onions and garlic, sautéing for 2-4 minutes until soft and fragrant but not browned.
- Pour in the canned tomatoes, chicken stock, white miso paste, honey, red pepper flakes (if using), and salt & pepper. Stir together, then reduce the heat to a low simmer.
- Cover with a lid and let the soup gently simmer for 30 minutes to allow the flavors to develop.
- Turn off the heat, add the fresh parsley, and use an immersion blender to blend the soup until smooth.
- Taste and adjust seasoning with more salt & pepper if needed.
- Stir in the cream.
- Serve immediately garnished with chopped fresh parsley, a sprinkle of grated Parmesan cheese, and a drizzle of olive oil.
Notes
- You’ll want to use San Marzano tomatoes. They are naturally sweeter and have fewer seeds, making them perfect for a smooth and rich soup.
- Use an enamel-coated Dutch oven or stainless steel pot instead of an unlined metal pot to prevent the tomatoes from picking up a metallic flavor.
- Sauté the onions and garlic just until soft and fragrant. Browning them can make the soup taste bitter.
- Add salt & pepper gradually and taste as you go to bring out the best flavors.
- Swap the chicken broth for vegetable stock to make this soup vegetarian without sacrificing flavor.
- An immersion blender makes blending easy without transferring hot liquid. However, if using a countertop blender, blend in small batches with the lid slightly open to release steam.
Nutrition
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Yay, thank you so much for sharing!!!
I just made this recipe and it was 100% amazing!!!! So easy and delicious, highly recommend
Thank you Susan, it’s very yummy! Our family devours this soup.
This looks and sounds amazing!
So glad you like this recipe Colleen!
Thank you Cheryl, your comment means so much to me! Please let me know what you think of the soup once you make it!
I’ll definitely be giving this a try. Kudos on sharing all the tips. I love what you share on your blog and how detailed you are with the information you share. Of all the bloggers I appreciate, you’ve become one of my top three. I always look forward to your blog. Thank You!!!
This soup is so delicious, creamy and full of flavor! We will be making this on repeat.