Copycat Campbell’s Tomato Soup
When serving, heat up 1 qt. of soup with 1 cup of milk.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 garlic cloves, chopped
- 1 tablespoon sugar
- 2 tsp salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1 (6 oz.) can tomato paste
- 1 28 oz. can tomato puree
- 1 28 oz. can tomato sauce
- 1 cup chicken broth
- lemon juice (if canning)
- 2 cups whole milk (add if serving immediately or if heating after canning - DO NOT can milk)
Instructions
- Heat a large pot over medium heat with the olive oil.
- Add the chopped onion and cook for 5 minutes until softened, stirring.
- Next add in the garlic and stir, cooking for a minute more, then add in the salt, pepper, oregano and sugar. Stir and cook for another minute, then stir in the can of tomato paste.
- Carefully pour in the tomato puree, sauce and chicken broth.
- Stir together and cook for 15 minutes covered partially with a lid.
- After the soup has cooked, pour in the milk and blend with an immersion blender until smooth.
- Taste for seasonings and serve.
- IF CANNING: Do not add milk until serving. Add 1 T lemon juice per quart, fill to 1/2" of top and can for 35-40 min.