Tomato Soup Recipe - The Cookie Rookie® (2024)

FAQs

What are the ingredients in Campbell's tomato soup? ›

WATER, TOMATO PUREE (WATER, TOMATO PASTE), SUGAR, WHEAT FLOUR, VEGETABLE OIL (CORN, CANOLA, AND/OR SOYBEAN), CONTAINS LESS THAN 2% OF: SALT, POTASSIUM SALT, WHEY PROTEIN CONCENTRATE, CREAM, CITRIC ACID, SOY PROTEIN CONCENTRATE, NATURAL FLAVORING, CELERY EXTRACT, GARLIC OIL. CONTAINS: WHEAT, MILK, SOY.

A tiny pinch of baking soda works wonders to mellow the taste without diminishing the distinct tomato flavor.

You can sauté minced garlic in a bit of olive oil before adding the canned sauce to release its flavors. Onion: Chopped or minced onions, whether white or red, can provide a subtle sweetness and depth of flavor. Sauté them before adding the tomato sauce. Basil: Fresh or dried basil is a classic herb t.

The standard direction for a can of condensed Tomato Soup is to put the condensed soup in a saucepan, fill the can with water, add the water to the pan, stir, and heat just to the point of simmer. BUT. It's MUCH better with Milk, which makes it a creamy tomato soup, a bit more like a tomato bisque.

Canned Vegetables, Meats, and Soups

Low acid canned goods like vegetables, canned meats, and soups should be eaten within 2-3 years past their expiration date.

Generous amounts of potassium contribute to well-functioning muscles, nerves, and a healthy blood pressure. Vitamin K in tomato soup is good for bones and supports blood clotting. Minerals like calcium and phosphorus in tomato soup play a role in bone formation and help maintain strong bones.

This tip comes from food science. Add a small spoonful of sugar to enhance the natural sweetness of the tomatoes. Season with salt in all of the steps (starting with the sauteed onions). This ensures your tomato soup is never bland.

A small amount of sugar can help round out the flavor, while too much can make it overly sweet and potentially ruin the dish. Adding sugar may also reduce the acidity in a soup, making it taste less acidic.

They complement tomato based soups/drink very well. Baking soda will work too, but may add a bitter taste if you use too much. So if you must use it, start with ⅛ tsp or a pinch of it in a very small amount of water to dissolve.

Why add flour to tomato soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top.

This addition helps make the soup feel more comforting. Adding milk or cream to a soup can balance contrasting tastes and help ingredients that don't typically mesh blend seamlessly. Plus, the extra calories in milk or cream can make for a more filling soup served solo and without any accompanying sides.

Tomatoes are very acidic and milk or cream is added to them, curdling can occur. Curdling will be more likely to happen when the ratio of acid to cream increases or when mixing a cold and hot mixture. To thwart the curdling tendency, changing procedures will render a smooth tomato soup.

Though the beefsteak tomato recipe and cooking process closely follows the 1915 vision, there was one notable change that was needed. Campbell's team had to significantly cut the amount of salt added to the soup.

Traditional tomato soup

A simple tomato soup can be prepared simply with ingredients such as canned tomatoes/tomatoes, onion, garlic, olive oil, vegetable broth or chicken broth and for the flavouring butter, salt and pepper or if required sugar can be used.

INGREDIENTS: TOMATO PUREE (WATER, TOMATO PASTE), WATER, WHEAT FLOUR, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF: SALT, VEGETABLE OIL (CORN, CANOLA, AND/OR SOYBEAN), POTASSIUM CHLORIDE, LOWER SODIUM NATURAL SEA SALT, FLAVORING, ASCORBIC ACID (VITAMIN C), CITRIC ACID, MONOPOTASSIUM PHOSPHATE, CELERY EXTRACT, ...

From the Package. TOMATO PUREE (WATER, TOMATO PASTE), WATER, HIGH FRUCTOSE CORN SYRUP, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, POTASSIUM CHLORIDE, FLAVORING, CITRIC ACID, ASCORBIC ACID (VITAMIN C), MONOPOTASSIUM PHOSPHATE, CELERY EXTRACT, GARLIC OIL.