how do you make tomato soup that tastes like Campbells?

Question

I'd like to know.

Answer 1

For years I've been making tomato soup that I bet Campbell's WISH they could make lol. Right from scratch, start to finish.
Your tomatoes need to be the slightly overripe ones you see sometimes at the grocery store in summer when they are plentiful and are going soft faster than they can sell them, so you usually get 'em cheap. If you have a pressure cooker it's a cinch, because all you need to do is cut your quantity of tomatoes into quarters, seeds, skins, everything. You don't want to toss out half the nutritional value. Put them in your pressure cooker with a teaspoon each of oregano, cumin, and Italian seasoning to a couple pounds of tomatoes. Add 8 fl.ounces water. Once up and down at 15 pounds pressure, takes 10 minutes. If you don't have a pressure cooker and don't feel like going out and buying one (how can anybody live without a pressure cooker?) you can use any stove-top pot large enough to hold the quantity and then bring slowly and gently to the boil.
Now toss in a level dessert spoon plain sugar, and if you like a pinch of salt. Then when the mix is cool enough to work with, ladel it into your blender (gotta have a blender, or you will have to rub it through a seive and this isn't so good because you lose a lot of fiber, and it is the whole tomato that you need to keep in that soup.)
One way to thicken the soup at this point is to mix up some arrowroot powder with a little water and stir into the mixture before you return it to the pressure cooker or pot to heat up one more time. If you have never used arrowroot, let me just say that it is available in good grocery stores, over with the herbs and spices, and is so fine and easy dissolving that once you use it for thickening, you wont want to ever use flour or cornstarch again
However, here is a neat trick that I have started doing now as it saves a little time. You can buy small cans of highly condensed Campbell's tomato soup I hate the taste of it alone, and it is largely a whole lot of just thickening agent in colored, tomato-flavored water -which is why it's so cheap..But that's the whole point. You have got a lot of whole, real, fresh tomatoes in your brew, so the only ingredient left that you need is thickening agent, and that's where that one small can comes in. Tip that into your mixture, stir well to blend, and then you are ready to either bring it up to boiling again in the pressure cooker, or return it to your original stovetop pot and bring slowly to just boiling, stirring frequently. Done in the pressure cooker, the pressure in there eliminates the need for it to be stirred. It will not clump.
Rotel ( and there are other brands) put out cans of "Diced tomato with lime juice and cilantro" -and a touch of chilli pepper. If you want to add an extra dash of pizazz to your soup, put a large tablespoon of that in with it before you heat it the second time, to give it a little bit of a Mexican flair. Otherwise, you might just put in a pinch of black pepper for the finishing touch.
When you ladel it out of your pressure cooker, or other pot, you c an serve it with a sprinkling of chopped green onion tops, or a dollop of sour cream, and if you don't think that's the best tomato soup you ever ate, I'LL eat my hat. LOLOL

Answer 2

It's yummy! I have a friend that will only eat tomato soup if there is a grilled cheese with it!

Answer 3

canned or real they both work.
what campbells so good is all the sugar, plus it's really thick and creamy. so as long as it's plenty sweet and creamy it should work out

Answer 4

go to the store and buy campbells. bring home, open, heat and serve.

Answer 5

I'm absolutely serious. Add beef blood. That is what they use, allegedly.

Answer 6

buy campbells and cook it.

Answer 7

USE REAL TOMATOS TO MAKE IT BETTER....L.O.L GOOD 4 U ...

Answer 8

use tons of MSG!