My family gave up Campbell’s soup years ago because of the additives, and then we gave up canned soup altogether when we became more aware of the BPA in the lining of the cans. I make soup from scratch now, and I must admit my children still prefer the flavour of Campbell’s soup to my own soups. While this is disappointing, it must be said that kids LIKE Campbell’s soup. It isn’t fancy, it isn’t spicy and it tastes good. Why fight a losing battle my making soup they won’t eat in the first place? So my next step was to try and copy it, but with fresh, wholesome ingredients.
I started with pure tomatoes and no added water. This year I have had 100+ lbs of my own tomatoes so I am thrilled to use them any way I can. I seasoned with salt, then I added one of my own onions, some celery stocks, and handful of my own fresh basil. After letting simmer for a bit I put the whole lot through a food strainer, then threw in some organic cane sugar to cut the acidity of the tomatoes and presto! I have a healthy version of Campbell’s tomato soup! I then pressure canned it and it is now shelf stable for many months. It can also be served fresh, or it can be frozen. A quick, healthy lunch is just a jar away! And the best part is, the kids love it. Makes 16 pint sized jars (or 32 servings).
- 20lb Fresh Tomatoes (Washed, stemmed and halved.)
- 1 Onion (Peeled and halved.)
- 6 stalks Celery (Whole.)
- 5 teaspoons Sea Salt
- 12 leaves Fresh Basil (Including stocks.)
- ½ cup Organic Cane Sugar
- Add tomatoes to a large soup pot and mash with a potato masher to release juices.
- Add onion, celery, salt and basil. Bring to a boil.
- Simmer for 30 minutes, stirring regularly.
- Pour through a food mill or food strainer. Alternatively, you can use a fine, wire sieve, pushing the vegetables through the sieve until all that is left are the skins and seeds. Compost the skins and seeds.
- Pour soup back into a pot. Bring to almost a boil then turn heat off.
- Add sugar and stir well.
- Serve fresh or freeze or can the soup.
- For canning, pour into prepared jars, wipe rims clean with a clean cloth, add prepared lids and rings and pressure can according to your pressure canner's instructions. My Presto required 11 lb of pressure for 25 minutes for pint jars.