Soups And Stews

Slow-Cooker Copy-Cat Campbell’s Tomato Soup

The Southern Rustic

We love tomato soup in this family. I try to make it as often as I can. Even in the summer and especially if one of us is not feeling the best. Tomato soup is just one of the ultimate comfort foods that is high on our list of delicious meals to eat.

I make it in all sorts of ways but if you want that nostalgic taste of lunch or dinner when you were growing up then this recipe is the one for you. Every time I make this it takes me right back to my childhood and those warming flavors of soup after school with a gooey grilled cheese sandwich.

INGREDIENTS:

1 (28 oz) Can of Diced Tomatoes
1 (28 oz) Can of Crushed Tomatoes
3/4 C. Water
1/3 C. Brown Sugar
1 Tbsp. Tomato Paste
Salt and pepper – to taste
2 Tsp. Worcestershire Sauce
Cornstarch Slurry ( 1/3 C. water plus 2 Tbsp. Cornstarch)
2 Bay leaves
Red pepper flakes/ Sour cream for topping

DIRECTIONS:

  1. In a blender combine the tomatoes, crushed tomatoes, water, brown sugar, tomato paste, salt, pepper, and Worcestershire sauce. Blend until smooth.
  2. Pour the mixture into a crockpot and add the bay leaves. Stir and cover with a lid.
  3. Cook on low for 4 to 6 hours or on high for 2 to 3 hours.
  4. Add the cornstarch mixture a little at a time until thickened to your liking. Adjust seasoning to your taste.
  5. Ladle into bowls and top with red pepper flakes and sour cream or your desired toppings.

FOR THE STOVE-TOP

  1. Follow the directions in step one above. Place in a large pot on the stove and add the bay leaves. Turn the heat to medium-low and bring to a boil. Turn the heat to low and simmer for 30 minutes.
  2. Add the cornstarch slurry a little at a time until you get the desired consistency you prefer. Adjust the seasoning and serve as desired.

  • I like to serve this with grilled cheese on sourdough and I like to top the soup with sour cream and sliced green onions. You can serve this however you desire.
  • This soup will last about 3 to 4 days in the fridge covered.
  • Remember to remove the bay leaves before serving.
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Published by The Southern Rustic

Hello Everyone! Thank you so much for stopping by. Let me tell you a little bit about me. I am a mom of two, a stepmom of 1, two wild and silly pups, and I have the best husband in the world. I also have a love of cooking and baking. I am always in the kitchen finding new recipes to try, recreating old family recipes, and reminiscing about the old ways. I am vintage at heart and love all things old and cast iron. I love spending time with the family and pups and just going where life takes us. I created my blog a few years ago with my youtube channel because I thought that If I shared a recipe, then people just might like to see just how the recipe is put together. I share all of my family recipes along with today's recipes. Whether it is old-fashioned recipes, sourdough, einkorn, desserts, sheet pan meals, or even crockpot meals, they are all absolutely delicious. I spend hours, if not days, creating and dabbling with recipes to make sure they are the best for you and your family. All of my recipes are family tested and family-approved before they are ever posted to my blog or youtube channel. Every now and again I will share some behind-the-scenes fun and chaos of our creations and family adventures. I hope you all stick around and join us here at The Southern Rustic and see what we cook up in my kitchen. You can find all of my social media information in the Contact/Donate OR the Social Media Accounts tab on my home page. There I have listed my Instagram pages, YouTube channel, Email, and other information so you can easily find everything in one place. I hope that you all have a wonderful, wonderful day and I will see you soon. Sam TheSouthernRustic

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