Campbell's Condensed Tomato Soup Clone
In my home, growing up, a lot of our ‘secret family recipes’ called for condensed tomato soup – the kind you buy in a can. Being both gluten and dairy intolerant, it was pretty sad to lose those recipes. My sister came up with this fantastic clone recipe – even the glutenoids in the family agree it is really really close to the real thing! – and she graciously allowed me to share it with you. Choose the amount of soup you want to make and use the correct ingredient amounts – at only 2 minutes to make, it couldn’t be easier. Full recipe follows the video…
Campbell's Condensed Tomato Soup
Serves: 2 - 6 | Prep Time: 20 minutes
Ingredients
- 1 x 28 ounce can of Tomato Sauce (will end up just like Cambell's)
- You can use Tomato puree for a smooth texture or crushed tomatoes
- 3 Tbs Better Batter Original Flour
- 1/4 cup + 1 1/2 tsp Brown Sugar (or sugar free substitute, like Swerve)
- You can adjust sugar/sweetness to your preference
- 1 1/2 tsp salt
Instructions
To make the condensed soup: Mix all ingredients together in a bowl. Stir until the sugar or sugar substitute dissolves. Let sit for 5 minutes. Use immediately, refrigerate for up to a week, or freeze for up to 3 months. Use anywhere condensed tomato soup is called for.
To reconstitute: for each single batch/can of soup you are reconstituting, add 1 1/3 cups (10 1/3 fl oz or 317ml) of water, milk, or dairy free alternative. Heat in a saucepan over medium heat until the mixture is hot and bubbling. Serve immediately.
Note: You may want to add more milk (or use less flour) if you like a thinner consistency.
This recipe was originally tested and adapted from a recipe published by Naomi Poe in April 2018. Original photo of food by Jennifer Bigler.
