Copycat Campbell’s Tomato Soup is my simple version of the canned soup from childhood. I find this to be very close to the genuine article.
Copycat Campbell’s Tomato Soup
By Sue Lau | Palatable Pastime
This month for #SoupSwappers the theme is all about Copycat soups. I decided for my offering I would share a DIY version of canned Campbell’s tomato soup. And since at the time that I was working on it, I was also on Weight Watchers, I added the points it came up to.
I know some don’t want to use the Splenda, but you can always feel free to use the sweetener of your choice.
When I was growing up, one of my favorite lunches was the cans of tomato soup along with a grilled cheese. I loved the soup with a heavy dash of black pepper and also some of the saltine crackers.
Sometimes if I didn’t have a sandwich, adding a little bit of cooked rice was an option. And soups such as this one pack nicely into a thermos for a good brown bag lunch. And even if lunch wasn’t the thing for the day, this is also a soup I liked when I was home from school with a cold or the flu. I could sip at the soup and nibble on the crackers, and maybe that black pepper could wait for another day.
What was your favorite soup as a kid for lunches or when you had a cold? Let me know in the comments below.
Copycat Campbell's Tomato Soup
Weight Watcher Smart Points (per serving) = 7
Brand of ingredients used may impact the nutritional information of this recipe resulting in a different SmartPoints value.
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 6 ounces tomato paste
- 2 teaspoons Splenda granular
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon celery seed
- 1/4 teaspoon onion powder
- 3/4 cup fat-free milk
- Whisk flour and oil in saucepan to form a roux.
- Stir in the vegetable broth, tomato paste, Splenda, and seasonings, until evenly combined.
- Stir in milk and cook for several minutes until hot.
From the kitchen of palatablepastime.com
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