Homemade Campbell Condensed Tomato Soup Can Recipe: Better Than The Original With Half The Sugar

Introduction

Campbell's Condensed Tomato Soup is a beloved classic, evoking memories of cozy afternoons and comforting meals. First introduced in 1897 by Joseph A. Campbell, the soup quickly became a staple in many American households. Its iconic red and white can is recognizable worldwide, symbolizing warmth and nostalgia. While the original is cherished, making it at home offers the advantage of healthier ingredients, customization, and cost-effectiveness. This recipe captures the essence of the original but with a healthier twist, reducing sugar and sodium while enhancing flavor.

Why Make It at Home?

Making tomato soup at home allows for the use of fresh, high-quality ingredients, reducing reliance on preservatives and additives found in the store-bought version. It also offers the flexibility to tailor the soup to individual tastes and dietary preferences, such as lowering sodium or adding extra spices.

Personal Anecdote

I vividly remember afternoons spent with my grandmother, sipping Campbell's Tomato Soup as the rain pattered outside. When I grew older and became more health-conscious, I sought to recreate that comforting taste with better ingredients. After several trials, I perfected a recipe that not only mimics the original but also offers a healthier alternative, bringing the same warmth to my family's table.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:30 minutes
• **Total Time:50 minutes
• **Yield:4 servings (1 can equivalent)

Ingredients

Ingredients

Dry Ingredients:

• 2 tbsp (30g) all-purpose flour

Wet Ingredients:

• 2 cups (400g) roasted tomatoes
• 2 cups (475ml) low-sodium chicken or vegetable broth
• 1/2 cup (120ml) heavy cream or non-dairy alternative
• 2 tbsp (30g) unsalted butter
• 1/2 tsp (2g) onion powder
• 1/2 tsp (2g) garlic powder
• 1/4 tsp (1g) ground black pepper
• 1/4 tsp (1g) smoked paprika
• 1/4 tsp (1g) baking soda (optional, to reduce acidity)
• Salt, to taste

Instructions

• Prepare Tomatoes: Preheat oven to 375°F (190°C). Halve 2 large tomatoes, drizzle with olive oil, and roast for 20-25 minutes until soft.
• Sauté Aromatics: In a large saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
• Add Tomatoes and Spices: Add roasted tomatoes, onion powder, garlic powder, black pepper, smoked paprika, and baking soda (if using). Stir well.
• Simmer: Pour in broth, bring to a simmer, and let cook for 15-20 minutes, stirring occasionally, until thickened slightly.
• Blend: Use an immersion blender to puree soup until smooth. Alternatively, blend in batches in a standard blender.
• Condense: Return soup to low heat and simmer for 10-15 minutes, stirring often, until reduced to a thick, condensed consistency.
• Enrich: Stir in heavy cream or non-dairy alternative, and season with salt to taste. Heat gently for 2-3 minutes until warmed through.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Transfer to freezer-safe containers or ziplock bags for up to 3 months. Thaw overnight in the fridge or reheat from frozen.

Variations

• Italian Twist: Add 1 tsp dried basil and 1 tsp dried oregano.
• Spicy Version: Add 1/4 tsp cayenne pepper or 1-2 diced jalapeños.
• Smoky Version: Increase smoked paprika to 1/2 tsp or add 1-2 chipotle peppers in adobo sauce.
• Dairy-Free: Use non-dairy milk and vegan butter.

Special Equipment

• Saucepan
• Blender or immersion blender
• Whisk

Pro Tips

• Roast Tomatoes: Enhance flavor by roasting tomatoes with olive oil, salt, and pepper before blending.
• Thickening Agent: For a gluten-free option, replace flour with cornstarch or tapioca starch.
• Roux for Thickness: Melt butter, whisk in flour to make a roux, and cook for 1-2 minutes before adding tomatoes for extra thickness.

Nutritional Comparison

FAQ

• Fresh vs. Canned Tomatoes: Fresh tomatoes offer better flavor and fewer preservatives. If using canned, opt for no-salt-added.
• Adjusting Sweetness: Add a little honey or maple syrup if too acidic.
• Shelf Life: Keep refrigerated for up to 5 days or freeze for 3 months.
• Scaling: Double or triple the recipe for larger batches.
• Dietary Restrictions: For gluten-free, use gluten-free flour; for vegan, use non-dairy milk and vegan butter.

Serving Suggestions

• Classic Pairing: Serve with grilled cheese dippers or crackers.
• Dip: Use as a dip for fried chicken tenders or fries.
• Marinade: Brush over meats during roasting for a tomato-glazed finish.

Conclusion

This homemade version of Campbell's Condensed Tomato Soup offers a healthier, customizable alternative without sacrificing flavor. With reduced sugar and sodium, it's a nutritious choice that still delivers that familiar comfort. Share your creations and enjoy the warmth of homemade goodness!