It’s not only delicious as a soup, but it also forms the base for these easy, great tasting recipes. It triggers memories of the past, brings people together and reminds you of your heritage—where you came from. Anyone into more mild flavours I would recommend quartering the seasoning if not decreasing it even more. After a year of to-go Campbell’s cups of soup, I decided that I could no longer consume this boring tomato stuff as is, so I gave it a serious makeover.

Tomato is highly acidic and using pots made of cast iron, aluminum, or copper (which react to tomatoes) will made your soup taste very metallic, and no amount of baking soda will save that.Packed with tomatoes and a dash of delicious cream there’s no doubt it will always hold a special place in our range. We made a limited supply of 10,000 jars using seasonal New Jersey beefsteak tomatoes from southern New Jersey farms.

CALORIES PER SERVING: This canned soup has only 70 calories per 8 ounce prepared serving (half condensed soup, half water). It’s a really great way to use up any vegetables that you’ve got leftover and aren’t sure what to do with!Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Water, Wheat Flour, Salt, Flavoring, Ascorbic Acid (Added to Help Retain Color), Citric Acid. Served with rice, potatoes or any Indian side of your choice, our butter chicken delivers in simplicity and flavour.

I made this vegan with heavy plant cream and it was almost too rich, so I might do half plant milk/plant cream next time. To thaw the soup, thaw it in the fridge and then reheat on the stove top over medium-low heat, whisking well occasionally to keep the cream from separating. Well, a few months ago, I decided to try to make a copycat Campbell’s tomato soup using my tomato powder and see if my son could tell the difference. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

Boil one minute and then fill pint jars, adjust sterilized lids, and process for 30 minutes at 10 lbs pressure in pressure canner.