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Low-Carb Copycat Campbell's Tomato Soup Recipe

Low-Carb Copycat Campbell's Tomato Soup

A smooth, creamy tomato soup made without flour or added sugar. Butter, onion, garlic, broth, and heavy cream create the rich texture and comforting flavor associated with classic condensed tomato soup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Unsalted butter
  • 1/2 cup Yellow onion, finely diced
  • 1 clove Garlic, minced
  • 28 ounces Whole peeled or crushed no-sugar-added tomatoes, with juices
  • 1 cup Chicken broth or vegetable broth
  • 1/2 cup Heavy whipping cream
Seasonings
  • 1/2 teaspoon, plus more to taste Fine salt
  • 1/4 teaspoon Black pepper
  • 1/2 teaspoon Dried basil
Optional Adjustments
  • 1-2 teaspoons, optional Powdered erythritol or another low-carb sweetener
  • 1/8 teaspoon, optional Baking soda

Method
 

Step-by-Step
  1. Melt the butter in a medium saucepan or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, until softened but not browned.
  2. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Avoid browning the garlic because it can become bitter.
  3. Add the tomatoes with their juices, broth, salt, black pepper, and basil. Stir well and bring the mixture to a gentle simmer.
  4. Partially cover the pot and simmer for 15 to 20 minutes. This softens the onion and allows the tomato, butter, garlic, and herbs to combine.
  5. Blend the soup until smooth with an immersion blender. If using a countertop blender, cool the soup slightly, vent the lid, and blend in batches to prevent pressure buildup.
  6. Stir in the heavy cream after blending. Warm the soup gently for 2 to 3 minutes, but do not let it boil vigorously.
  7. Taste the soup and adjust the salt and pepper. If the tomatoes taste especially acidic, add 1 teaspoon of powdered erythritol or another low-carb sweetener, or use the optional baking soda.
  8. Ladle the soup into four bowls and serve hot. Finish with fresh basil, extra black pepper, or a small cream swirl if desired.

Notes

Choose canned tomatoes labeled no added sugar because carbohydrate counts and acidity vary by brand. For thicker soup, use 3/4 cup broth instead of 1 cup or simmer uncovered for a few extra minutes. Refrigerate leftovers in a covered container and reheat gently without boiling.