Soups & Stews
This copycat Campbell’s tomato soup recipe for canning delivers that iconic, creamy, slightly sweet flavor you’ve been craving—now with the added satisfaction of knowing how it’s made.
The secret lies in a precise blend of canned tomatoes, onions, and spices that build layers of warmth, followed by a velvety cream sauce that makes every spoonful irresistible. I've perfected this version to match the classic taste while offering flexibility for canning or immediate serving.
The beauty of this recipe is its simplicity: just 10 basic pantry staples come together in a single pot, with no fancy techniques required. The key steps—simmering the tomato base until rich and flavorful, then blending it to a smooth consistency—ensure you capture that signature Campbell's texture.
For canning, we'll focus on safe pressure canning methods to preserve that restaurant-quality taste for months.
What you'll end up with is a smooth, creamy tomato soup that's perfect for chilly evenings, sandwiches, or pairing with grilled cheese. The flavor is bold enough to stand alone but adaptable enough to suit your preferences—whether you prefer it classic or with modern twists like vegan cream alternatives.
This recipe ensures you'll never reach for a can again.
Whether you're stocking your pantry for winter or simply recreating a childhood favorite, this method delivers restaurant-quality results every time. Let's get started on making your own version that tastes just like the classic—but with the satisfaction of homemade.
Ingredients for copycat campbell's tomato soup recipe for canning
Ten pantry staples transform into that iconic Campbell's taste—creamy, sweet, and ready for canning or serving.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Tomato Sauce 🍅 | 4 cans | 28 oz each, San Marzano preferred |
| Yellow Onion 🧅 | 2 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced |
| Heavy Cream 🥛 | 2 cups | Full-fat for richness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Granulated Sugar 🍬 | 1 tbsp | Balances acidity |
| Cornstarch 🌾 | 2 tbsp | For thickening |
| Water 💧 | 1 cup | For thinning if needed |
The tomatoes are non-negotiable. San Marzano cans deliver that classic sweetness, but any high-quality brand works. I grab mine from Trader Joe's or Whole Foods—they keep well for months. The onions and garlic? Freshly diced makes all the difference—don’t use pre-minced. For the cream, full-fat heavy cream gives that velvety texture, but half-and-half works in a pinch if you're watching fat. The butter adds depth, so use unsalted to control the seasoning.
No San Marzano tomatoes? Crushed tomatoes with a pinch of sugar get you close. Short on thyme? Dried oregano at half the amount works, but fresh thyme is ideal. For a vegan twist, swap the heavy cream for full-fat coconut milk—it’s richer than you’d think. The cornstarch is key for that signature thickness; if you don’t have it, arrowroot powder works too. And if your soup feels too thick after canning, just add a splash of water or broth when reheating.
This soup reheats beautifully—just stir in a splash of water if it thickens. For canning, fill jars to 1 inch headspace and process in a pressure canner for 90 minutes at 10 pounds pressure. Once opened, store in the fridge for 5-7 days or freeze for up to 6 months. I always make a double batch—one for canning, one for immediate serving. The leftovers? Perfect for grilled cheese or as a base for baked pasta.
Why You'll Love This Recipe
- Pantry Magic: I swear by this one—open the can, dump it in, and boom, dinner’s ready. No chopping, no fuss, just 15 minutes of simmering with onion and garlic until the kitchen smells like nostalgia.
- Creamy Garlic Hug: That buttery, velvety finish? It’s the heavy cream and browned garlic working together like a cozy blanket. Honestly, the first spoonful makes me pause—it’s that good.
- Leftover Goldmine: This soup tastes even better the next day, especially when I reheat it with a splash of milk. I make a double batch, freeze half, and thank myself later when I’m too tired to cook.
- Budget Cozy Night: For under $5, I feed four people with rich, satisfying flavor. The canned sauce cuts costs, but the cream and butter make it feel like a restaurant meal—without the price tag.
Step-by-step instructions for copycat Campbell's tomato soup
Here's how to recreate that iconic, creamy tomato soup flavor using pantry staples and precise technique.
Sauté Onions and Garlic for Depth of Flavor
Melt the 0.5 cup unsalted butter in a large pot over medium heat. Add the 2 whole yellow onion, finely diced, and cook for 8-10 minutes until the onions soften and become translucent. This slow cooking process ensures they caramelize slightly, adding sweetness to the soup.
Reduce heat to medium-low and add the 6 cloves garlic cloves, minced. Cook for another 1-2 minutes until the garlic is fragrant but not browned. Here's the thing—don't let the garlic burn, as it will make the soup bitter. Watch closely and remove the pot from heat if needed. The aroma should be rich and inviting, signaling you're ready for the next step.
Build the Tomato Base with Sugar and Spices
Increase heat to medium-high and add the 4 cans canned tomato sauce. Stir well to combine with the onions and garlic. Add the 1 tbsp granulated sugar, 1.5 tsp diamond crystal kosher salt, 0.5 tsp ground black pepper, and 1 tsp dried thyme. The sugar balances the acidity of the tomato sauce, while the spices create that familiar Campbell's flavor profile.
Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes. This step allows the flavors to meld together. You'll notice the soup thickens slightly as the natural starches in the tomato sauce break down. Stir occasionally to prevent sticking and ensure even cooking.
Thicken and Finish with Cream
In a small bowl, whisk together the 2 tbsp cornstarch with the 1 cup water until smooth. Slowly pour this mixture into the simmering soup while stirring constantly. The cornstarch acts as a natural thickener, creating that signature creamy texture without the need for heavy cream right away.
Continue simmering for 5-7 minutes until the soup reaches your desired consistency. It should coat the back of a spoon but still be smooth and pourable. Here's where it gets fun—add the 2 cups heavy cream and stir gently. The cream will blend seamlessly, creating that velvety finish that makes this soup so comforting.
Adjust Seasoning and Prepare for Canning
Taste the soup and adjust the seasoning if needed. You might need a bit more salt or sugar to balance the flavors. Remember, canning preserves the flavors, so it's important to get it just right now. The soup should be rich, slightly sweet, and perfectly seasoned.
For canning, carefully ladle the hot soup into sterilized pint or quart jars, leaving 1-inch headspace. Remove air bubbles with a bubble-free tool and wipe the rims clean. Place lids on the jars and process in a boiling water bath for 90 minutes for pints or 105 minutes for quarts. This ensures your soup is safe to store for up to a year.
Pro Tips For Making Copycat Campbell'S Tomato Soup Recipe For Canning
- Sweat the Onion First: I learned this the hard way—skipping the proper onion prep means you’ll taste raw onion bits in every spoonful. Dice the yellow onion small (1/4-inch pieces) and cook it in butter over medium heat until it’s translucent and just starting to caramelize (about 5-6 minutes). That’s when the flavor actually melds into the sauce instead of sitting like a sad, undercooked chunk.
- Simmer, Don’t Boil: The moment you crank the heat to boil that tomato sauce, you’re killing the depth of flavor. Once you add the tomato sauce, garlic, and herbs, keep it at a gentle simmer—tiny bubbles, occasional swirls. Boiling turns the sauce watery and dulls the garlic’s punch. If it’s too thick, thin it with a splash of water, not by blasting it.
- Salt the Cream Last: Heavy cream burns easily, and salting it early (like the recipe might suggest) can make it curdle when you add it later. Instead, stir the cream into the soup off the heat and let it warm through—then season with salt. If you’re using unsalted butter, you’ll likely need less cream salt than you think, so taste before adding extra.
- Blend Halfway, Strain After: Sounds weird, but it works: blend only half the soup before mixing it back in. This keeps some texture while ensuring smoothness. Then, strain the whole thing through a fine-mesh sieve to remove any lingering onion bits or herb stems—your future self will notice the difference when you’re not scraping them off your teeth mid-bite.
Common mistakes when making perfect results
Skipping the Sugar
The 1 tbsp granulated sugar in this recipe isn’t just for sweetness—it balances the acidity of the tomatoes and mimics Campbell’s signature flavor. If you omit it, your soup may taste overly tart, especially after canning.
I’ve tried versions without sugar, and they always need extra salt or a splash of tomato paste to compensate. For a healthier twist, use 1 tsp honey or maple syrup instead, but taste as you go. 🍬
Overcooking the Onions
When sautéing the onions, it’s easy to let them turn brown or even burn, which adds bitterness to your soup. The goal is soft and translucent, not caramelized. I’ve ruined batches by walking away for just a minute—set a timer for 8-10 minutes and stir frequently.
If they start to darken, immediately reduce heat or remove the pot. The onions should smell sweet, not burnt. 🧅
Adding Cream Too Early
Introducing the 2 cups heavy cream before the soup has thickened properly can make it separate or curdle. Always add it after the cornstarch slurry has simmered for 5-7 minutes—this ensures the base is stable.
If you rush, the cream can break, leaving a greasy texture. For a smoother result, whisk the cream into the warm (not boiling) soup gently. 🥛
Incorrect Canning Headspace
Leaving too little or too much 1-inch headspace in your jars can cause seal failures or food spoilage. Too little leaves no room for liquid expansion, while too much creates weak seals.
Use a headspace gauge or a ruler to measure precisely. I always fill jars to the 1-inch mark from the rim before processing. 📏
Skipping the Cornstarch Slurry
The cornstarch slurry** is what gives this soup its signature thickness and smoothness. If you skip it or use instant thickeners like flour, the texture will be grainy or clumpy.
Always whisk the cornstarch with cold water first to prevent lumps, then slowly pour it into the soup while stirring constantly. This step is non-negotiable for that creamy Campbell’s consistency. 🌾
Not Adjusting Seasoning After Canning
Canned soup can lose some flavor intensity over time, so always taste and adjust seasoning after opening. You might need extra salt, sugar, or a splash of cream to revive it.
I keep a small jar of the original soup aside to reference—this helps me recreate the perfect balance every time. 🧂
Nutrition facts
Frequently asked questions
Can I make this tomato soup without cornstarch?
The cornstarch slurry creates that signature creamy texture, but you can substitute 2 tbsp arrowroot powder or 3 tbsp flour mixed with water. However, the texture will be slightly lighter. For a richer alternative, blend 1 cup roasted red peppers into the base—they add natural thickness and sweetness without cornstarch.
How long does homemade canned tomato soup last?
Properly canned tomato soup in a boiling water bath will last 12-18 months when stored in a cool, dark place. Once opened, refrigerate and consume within 5-7 days. For longer shelf life, freeze opened jars for up to 3 months. Always check seals before opening—if the lid pops when pressed, the soup is safe.
Can I make this soup vegan?
Yes! Swap the heavy cream for full-fat coconut milk and use vegan butter instead of unsalted butter. For extra richness, add 2 tbsp nutritional yeast to mimic the umami depth. The sugar can be replaced with maple syrup, and ensure your canned tomatoes are BPA-free for safety. The flavor will be just as comforting!
Why did my canned soup separate after opening?
This usually happens if the cream wasn’t fully incorporated before canning or if the soup cooled too quickly. Stir in a splash of warm water or broth, then whisk gently to recombine. For next time, ensure the cream is whisked into the warm (not boiling) soup and let it sit for 5 minutes before canning to stabilize. A quick fix is to heat the soup on the stove while stirring constantly.
Can I use fresh tomatoes instead of canned?
Fresh tomatoes work but require extra prep: Roast 8 cups diced Roma tomatoes with olive oil and salt at 400°F for 30 minutes to concentrate their flavor. Then blend with the onions and garlic before proceeding with the recipe. The texture will be slightly chunkier, but the depth of flavor will be incredible!