This copycat Campbell's Tomato Soup recipe is so easy to make, you'll never need to buy another can again! It's made with simple ingredients like canned tomatoes and is seasoned with just a few herbs and spices. The result is a smooth, creamy, and flavorful soup that's just like the classic Campbell's soup.
2tablespoonunbleached all purpose flourfor gluten free, use 2-4 tablespoon cornstarch
1 28ozcan crushed tomatoeswith juice (you can use homemade canned equivalent)
1cuplow sodium chicken broth
¼teaspoonbasil
¼teaspoonthyme
½cupheavy whipping creamcan use dairy free heavy whipping cream
Salt and Pepper to taste
For the Grilled Cheese Croutons
4slicesbread or gluten free bread
4slicesCheddar cheese or dairy free cheese
4tablespoonsButter or non dairy spread
Instructions
To Make the Soup:
In a saucepan, add the oil. Heat to medium high and saute until the onion is soft--approximately 3-5 minutes. Add in the minced garlic and continue cooking another minute. Slowly sprinkle in the flour and continue whisking until blended.
Add the tomatoes with the juice and broth to the pan. Mix with the onion and garlic mixture until blended well. Add in the basil and thyme. Bring the mixture to a boil, whisking frequently until the mixture thickens--approximately 5-7 minutes. Remove from heat and stir in the cream or milk.
In batches, pour the tomato soup into a blender and blend until mixture is smooth. Serve with grilled cheese croutons or grilled cheese sandwiches.
To Make the Grilled Cheese Croutons:
Place a frying pan on the burner of the stove you were making the soup on. Allow pan to heat. While pan is heating, butter one side of each slice of bread. Make a sandwich with the bread with the buttered sides of the bread on the outside and the cheese slices on the inside of the sandwich. Place the sandwiches on the griddle and allow to cook until the bread on the stove side becomes browned. Flip sandwich and cook on the other side until browned. Remove from heat, place sandwiches on a cutting board. Using a knife or pizza cutter, cut the bread into ½ inch to one inch cubes. Serve on top of soup. (Hint: You can make the grilled cheese croutons before making the soup if you would like.)
Notes
Store leftover soup in an airtight container in the refrigerator. Reheat.