COPYCAT CAMPBELL’S TOMATO SOUP 

Prep time: 8 minutes
Cook time: 22 minutes
Total time: 30 minutes
Intensity: Easy (one pot, immersion blender)

Ingredients

For the soup base:

• 2 tbsp unsalted butter

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour (gluten-free blend works)

• 1½ cups low-sodium chicken or vegetable broth

• 2 cans (28 oz / 800 g) whole peeled tomatoes, undrained (or 2 cups crushed tomatoes + 1 cup tomato passata)

• 2 tbsp tomato paste

• 1½ cups whole milk (or 1 cup milk + ½ cup heavy cream for extra richness)

• 1 tsp granulated sugar

• ½ tsp fine sea salt

• ¼ tsp freshly cracked black pepper

• ¼ tsp celery salt (optional, for that classic flavor)

• Pinch of ground cloves (a tiny pinch — it’s the secret ingredient)

• ½ tsp dried basil

To finish:

• 1 tbsp butter, stirred in at the end

• 2 tbsp chopped fresh basil or chives

• Croutons or oyster crackers, for serving

Optional upgrades:

• ¼ cup grated Parmesan

• ½ tsp smoked paprika

• 1 tsp balsamic vinegar (for depth)

Equipment

• Medium-heavy saucepan or Dutch oven

• Immersion blender (or countertop blender)

• Wooden spoon

• Ladle

• Small bowls for serving

Instructions

Step 1 — Sweat the aromatics (5 minutes | Intensity: Low-Medium)

Melt the butter in the saucepan over medium heat (about 325°F / 165°C). Add the diced onion and cook 4 minutes, stirring occasionally, until soft and translucent — not browned. Add the garlic and cook 30 seconds until fragrant. Keep the heat moderate — browned onions will darken the soup and make it taste roasted rather than classic.

Step 2 — Make the roux (2 minutes | Intensity: Medium)

Sprinkle the flour over the onions and cook, stirring constantly, 1–2 minutes until the raw flour smell disappears and the mixture looks like wet sand. Stir without stopping — a roux scorches fast, and burnt flour tastes bitter. This step is what gives the soup its signature body.

Step 3 — Build the base (3 minutes | Intensity: Medium)

Whisk in the broth a splash at a time, then cook 2 minutes, whisking, until the mixture thickens into a smooth gravy-like consistency. Add the tomato paste and cook 1 minute, stirring, to caramelize it slightly — this deepens the tomato flavor. Whisk continuously to prevent lumps.

Step 4 — Add the tomatoes and simmer (12 minutes | Intensity: Low)

Stir in the canned tomatoes with their juices, breaking them up with the spoon. Add the sugar, salt, pepper, celery salt, cloves, and dried basil. Bring to a gentle simmer over medium-low heat (about 200°F / 93°C) — do not boil hard, or the soup will splatter and the flavors will turn flat. Simmer uncovered 10–12 minutes, stirring occasionally, until slightly reduced and the tomatoes have softened.

Step 5 — Blend smooth (3 minutes | Intensity: Medium)

Remove from heat. Blend with an immersion blender 45–60 seconds until completely smooth and silky. If using a countertop blender, work in two batches, filling no more than halfway, and vent the lid with a towel — hot soup expands violently. Blend longer than you think — the signature texture is ultra-smooth.

Step 6 — Add the milk (3 minutes | Intensity: Low)

Return the pot to low heat (about 180°F / 82°C). Stir in the milk in a slow stream, whisking constantly. Never boil after adding milk — it will curdle and split. Warm gently 2–3 minutes until heated through, tasting and adjusting salt and sugar. If the soup tastes too acidic, add ½ tsp more sugar; too flat, a few drops of balsamic vinegar.

Step 7 — Finish and serve (2 minutes | Intensity: Low)

Off the heat, stir in the final tablespoon of butter until glossy. Ladle into warm bowls, top with fresh basil and croutons, and serve immediately.

Chef’s Notes & Troubleshooting

• Soup split or grainy? The milk boiled or was added to a cold base. Keep the heat low and add milk slowly, off the boil.

• Too thin? Simmer 5 minutes uncovered before adding the milk, or whisk in 1 tbsp cornstarch slurried in water.

• Too thick? Loosen with broth or milk 1 tbsp at a time.

• Too acidic? Add sugar ¼ tsp at a time — canned tomatoes vary by brand.

• Sodium note: This version has roughly half the sodium of the canned original; taste before adding more salt.

• Make it vegan: Use olive oil, vegetable broth, plant milk, and nutritional yeast; skip the finishing butter.

• Make-ahead: Refrigerate up to 4 days; reheat gently over low heat, never boiling. Freeze the base before adding milk up to 3 months.

Nutrition (per serving — 1 of 4, about 1½ cups)