CAMPBELL'S TOMATO SOUP RECIPES RECIPES

Name: Campbell's Type Tomato Soup to Can for Winter
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 14 pints
Ingredients: 1/2 cup roughly chopped onion; 2 celery ribs or 1/4 teaspoon celery seed; 3 cups flour; 1/4 cup salt; 3/4 cup sugar; 1/2 teaspoon pepper; 7 quarts tomato puree, juice; 1 teaspoon baking soda

CAMPBELL'S TYPE TOMATO SOUP TO CAN FOR WINTER RECIPE - FOOD.C…

Campbell's Type Tomato Soup to Can for Winter Recipe - Food.c… image

This recipe tastes like campbells tomato soup basically and it's prepared the same way- mix it with 1/2 water or milk to serve. It doesn't seem like it should work, but it does. It HAS TO BE pressure canned, no water bath canning or it will probably kill you!

Total Time 1 hours 30 minutes

Prep Time 1 hours 30 minutes

Yield 14 pints

Number Of Ingredients 8

Ingredients

1/2 cup roughly chopped onion
2 celery ribs or 1/4 teaspoon celery seed
3 cups flour
1/4 cup salt
3/4 cup sugar
1/2 teaspoon pepper
7 quarts tomato puree, juice
1 teaspoon baking soda

Steps:

Note: use a large oversized non reactive (stainless steel or enamelware) pot for stirring ingredients together because mixture will foam A LOT!
Put seven quarts of the tomato juice or puree that you get when you run your tomatoes through a food mill or strainer into the large oversized stockpot.
In blender, put the chopped onion, celery, flour, sugar, salt and pepper. Remove 2-3 cups of the puree from your stockpot and add to the ingredients in the blender and process until smooth and thick. You may have to do this in two or three batches depending on the size of your blender. It doesn't matter if you add the flour and ingredients in equal proportions, just so it all gets blended together and is smooth.
Add the thick liquid from the blender to the remaining tomato puree in the stockpot.
Cook over medium heat and stir constantly to avoid sticking. Cook until thick and bubbly and it comes to a boil.
Remove from heat and stir in baking soda gradually. Mixture will foam and foam, using a wire whisk helps stir it up and dissipate the foam. Stir slowly until it quits foaming, it takes a little while.
Bring to a boil again, stirring constantly. Boil one minute and then fill pint jars, adjust sterilized lids, and process for 30 minutes at 10 lbs pressure in pressure canner.
To serve: mix in equal parts of soup and water or milk.
Do not double this recipe, it does not turn out right, but if you don't like working with such large batches, you can cut it in half to make it easier to work with. Also you can make the juice/puree, measure it out and freeze it in gallon milk jugs, leaving 2" headspace, and then thaw it out and make your soup in the winter.

Nutrition Facts : Calories 332.4, FatContent 1.3, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 2256.3, CarbohydrateContent 76.8, FiberContent 10.4, SugarContent 35.3, ProteinContent 11.1

COPYCAT CAMPBELL'S TOMATO SOUP RECIPE - FOOD.COM

Copycat Campbell's Tomato Soup Recipe - Food.com image

I found this recipe on rainy day gal's blog. I haven't tried it yet but am putting it here for safe keeping. I'm always on the search for a good copycat for Campbell's tomato soup as it has high fructose corn syrup in it and we are arch enemies.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 5 cups, 4-5 serving(s)

Number Of Ingredients 7

Ingredients

15 ounces tomato sauce
6 ounces tomato paste
1 cup water
1/2 teaspoon garlic salt
2 1/2 tablespoons sugar
1/4 teaspoon salt, plus more to taste
2 cups whole milk

Steps:

Add first six ingredients to a medium pot and place over medium heat.
Bring to just a simmer.
Slowly stir in milk.
Heat to simmer or desired serving temperature.
Serve.

Nutrition Facts : Calories 167, FatContent 4.4, SaturatedFatContent 2.4, CholesterolContent 12.2, SodiumContent 1099.9, CarbohydrateContent 27.9, FiberContent 3.4, SugarContent 23.8, ProteinContent 7.2

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