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Copycat Campbell’s Tomato Soup #SoupSwappers

A simple version of the traditional canned Campbell’s tomato soup from childhood. I find this to be very close to the desired flavor.

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.

Join me tomorrow when I post with Sunday Supper. The theme is easy after school snacks and I am excited to share my simple recipe for Apple Granola Cookie Butter toast. I hope to see you then!

~Sue

Copycat Campbell's Tomato Soup

  • Servings: 2
  • Difficulty: easy
  • Print


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.

Ingredients:

  • 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

Method:

  1. Whisk flour and oil in saucepan to form a roux.
  2. Stir in the vegetable broth, tomato paste, Splenda, and seasonings, until evenly combined.
  3. Stir in milk and cook for several minutes until hot.

From the kitchen of palatablepastime.com


#SoupSwappers

Copycat Soups

Be sure to check out the other Soup Saturday Swappers Bloggers this month!

Click on the hop link button to be transported to the other recipes:

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8 responses

  1. Sue, there’s just something so comforting about a bowl of tomato soup along with a grilled cheese sandwich! It makes me wonder if kids today enjoy it just as much as we did?

    Like

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