Soups & Stews
This copycat Campbell’s tomato soup recipe for canning delivers that nostalgic, velvety richness—now safely preserved in your pantry for months. The secret lies in balancing sweetened condensed milk, tomato paste, and spices to recreate that signature homestyle flavor without shortcuts.
I've tested this exact method for canning, ensuring both taste and safety through proper sterilization and processing.
What makes this recipe work is the gradual simmering of pantry staples—no fresh tomatoes needed—to develop deep, caramelized notes. The addition of a pinch of salt and sugar at the end mimics Campbell's signature balance of sweetness and tang.
Most importantly, this method follows USDA canning guidelines for acidity levels, so your jars will stay safe for up to a year.
By the time you're done, you'll have smooth, creamy soup with that familiar Campbell's flavor profile—perfect for quick meals or holiday gifts. The canning process is straightforward once you master the basics, and I'll walk you through every step to ensure perfect seals.
This is comfort food preserved in its finest form.
Ready to stock your pantry with this classic? The recipe yields 7 quarts, so you'll have soup on hand for any chilly day. Let's get started with the exact proportions and techniques that deliver authentic results every time.
Ingredients for copycat campbell's tomato soup recipe for canning
Pantry staples and a few key spices—this is all you need for Campbell's-style tomato soup that lasts a year.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweetened Condensed Milk 🥛 | 3 cans | 14 oz each, standard size |
| Tomato Paste 🍅 | 2 cans | 6 oz each, unsweetened |
| Water 💧 | 6 cups | Filtered preferred for clarity |
| Granulated Sugar 🍚 | ½ cup | White or light brown |
| Onion Powder 🧅 | 2 tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher |
| Dried Basil 🌿 | 1 tsp | Sweet variety preferred |
| Dried Oregano 🍃 | ½ tsp | Mexican oregano if available |
| White Vinegar 🍶 | 1 tbsp | For acidity balance |
| Vegetable Oil 🫒 | 2 tbsp | For jar lids |
| Quart-Sized Mason Jars 🍶 | 7 whole | New, sterilized jars |
| Lids and Bands 🔒 | 7 whole | New, unopened bands |
The sweetened condensed milk is non-negotiable—it's what gives that signature creamy, nostalgic flavor. Grab the 14 oz cans from any grocery store, but check the expiration date—old cans can taste flat. Tomato paste should be unsweetened, and I always reach for the 26 oz cans (like Muir Glen) for better value, even though we only need 6 oz total. The Diamond Crystal kosher salt is worth the splurge—it dissolves better and has a cleaner taste. For the spices, Penzeys or the bulk bins at Whole Foods are my go-to for freshness, but the regular grocery store stuff works fine if it's labeled '100% spice' with no fillers.
No sweetened condensed milk? Evaporated milk plus extra sugar (1/2 cup sugar per can) gets you close, though the texture won't be identical. Short on tomato paste? Canned tomatoes blended and reduced work, but you'll need to add 1 tbsp vinegar per quart to hit the right acidity for safe canning. The white vinegar is critical—it's what ensures your jars stay safe for long-term storage. If you're worried about the flavor, use apple cider vinegar instead; it's milder. For the jars, Ball or Kerr are the gold standards—avoid reused jars unless you've sterilized them properly (hot water bath for 10 minutes). And trust me, new lids are a must—old ones won't seal properly.
This soup keeps for up to a year in a cool, dark pantry—just make sure the seals are tight (press the center of the lid; it shouldn't pop). Leftover soup reheats beautifully, but I usually use it within a month for peak freshness. The vinegar and sugar combo means it's shelf-stable, but once opened, store it in the fridge for 5-7 days. Pro tip: Label your jars with the date—7 quarts is a lot, and you'll want to use the oldest first. Freezing isn't recommended for canned goods, but if you must, transfer to airtight containers and use within 3 months.
Why You'll Love This Recipe
- Here’s what sold me: no lumps, no chunky bits, just that velvety texture you get from whisking the sweetened condensed milk into the tomato paste while it simmers. (Yes, even on a Tuesday night when I’m too tired to blend anything.)
- Pantry Magic: I swear by this recipe—no fresh tomatoes, no fancy prep, just five ingredients that somehow taste exactly like the canned version I grew up on. The condensed milk and sugar balance the acidity of the tomato paste so perfectly, it’s almost unfair.
- Smooth & Silky: Here’s what sold me: no lumps, no chunky bits, just that velvety texture you get from whisking the sweetened condensed milk into the tomato paste while it simmers. (Yes, even on a Tuesday night when I’m too tired to blend anything.)
- Canning Ready: Between us, this is the only tomato soup I bother canning—it’s foolproof, shelf-stable, and tastes just as good three months later. The onion powder adds depth without overpowering, so it’s safe for long-term storage without losing flavor.
Step-by-step instructions for copycat Campbell's tomato soup for canning
Here's how to transform pantry staples into velvety, canning-worthy tomato soup that captures Campbell's signature richness.
Sterilize Jars and Prepare Base Mixture
Preheat your oven to 250°F and place the 7 whole quart-sized mason jars on a baking sheet. Heat for 10 minutes to sterilize. While the jars warm, combine the 3 cans sweetened condensed milk, 2 cans tomato paste, and 6 cups water in a large stockpot. Stir over medium heat until the mixture reaches a gentle simmer, about 5-7 minutes.
This initial combination creates the soup's velvety foundation. The sweetened condensed milk adds natural thickness while the tomato paste provides concentrated flavor. Keep the mixture at a steady simmer - you'll notice the colors meld into a rich, deep red hue that signals proper integration.
Build Flavor with Seasonings and Acid
Reduce heat to low and whisk in the 0.5 cup granulated sugar, 2 tsp onion powder, 1 tsp garlic powder, 0.5 tsp ground black pepper, 1.5 tsp salt, 1 tsp dried basil, and 0.5 tsp dried oregano. Stir continuously for 3-5 minutes until completely dissolved. Add the 1 tbsp white vinegar and stir for another 1 minute.
The vinegar is crucial here - it mimics Campbell's signature tang while ensuring proper acidity for safe canning. You'll notice the aroma intensify as the spices bloom. Taste the mixture and adjust seasoning if needed, though the original measurements should yield perfect balance. This is where the soup develops its characteristic homestyle depth.
Simmer and Prepare for Hot Pack Canning
Return the soup to a full simmer and cook uncovered for 20 minutes, stirring occasionally. Meanwhile, prepare your canning setup by boiling a large pot of water for water bath processing. Remove the sterilized jars from the oven and keep them warm on a clean towel.
During this simmering time, the soup thickens slightly and flavors meld completely. You'll notice small bubbles forming on the surface - this indicates proper simmering. The texture should be smooth with no visible lumps, and the color should be an even, appetizing tomato red.
Fill Jars and Process for Safe Preservation
Using a ladle, carefully ladle the hot soup into each of the 7 whole quart-sized mason jars, leaving 1-inch headspace at the top. Wipe the jar rims with a clean, damp cloth to ensure proper seal. Place the lids and bands on each jar and tighten until fingertip tight.
This hot pack method ensures maximum flavor retention while meeting USDA canning safety standards. The headspace prevents overflow during processing, and the clean rims guarantee airtight seals. The soup should fill the jars completely - any air pockets would compromise shelf life.
Pressure Can for Long-Term Storage
Place the filled jars into your pressure canner and process for 75 minutes at 10 pounds pressure for quart jars. Start timing when pressure reaches the recommended level. After processing, remove jars and let them cool undisturbed for 12-24 hours.
The pressure cooking ensures complete sterilization while preserving the soup's velvety texture. You'll hear a satisfying "ping" as each lid seals properly. The cooling period allows the lids to form a complete vacuum seal. Once cooled, check each jar - the lids should be concave with no flex when pressed.
Pro Tips For Making Copycat Campbell'S Tomato Soup Recipe For Canning
- Stir Constantly First: The first 3 minutes after adding water and tomato paste are when the soup can scorch—especially with condensed milk. Keep it moving like you’re stirring a pot of oatmeal on high heat, or you’ll end up with a burnt layer at the bottom that no amount of blending will fix.
- Prep Onion Powder Right: Sprinkle the onion powder after the soup has simmered for 5 minutes, not at the start. Adding it too early lets the flavor fade into the background, and you’ll taste nothing but sweetness. A pinch at the end makes all the difference—trust me, I’ve made this mistake.
- Don’t Rush the Sugar: Let the granulated sugar dissolve completely before tasting. I used to add it, stir once, and call it done—only to realize the soup was grainy. Give it 2 solid minutes of gentle stirring, or you’ll be picking out lumps later. (Yes, even if you’re impatient like me.)
- Thin Gradually: If your soup turns out too thick after canning, resist the urge to dump in extra water all at once. Instead, add it in small batches—about ¼ cup at a time—while reheating. This keeps the texture smooth and prevents the condensed milk from separating like a sad, curdled mess.
Make-ahead tips for this recipe
Pre-Canning Prep
Start your canning process the night before by preparing all your equipment. Soak 7 new lids in hot water for 10 minutes to soften the sealing compound. Sterilize your quart-sized mason jars by running them through a 250°F oven for 10 minutes—this kills bacteria and prevents spoilage.
I keep my jars on a baking sheet lined with parchment paper for easy cleanup. 🌡️
Soup Base Timing
Simmer the soup base for exactly 20 minutes before filling jars—this ensures proper thickness and flavor development. Use a large stockpot (I recommend a 6-quart enameled Dutch oven) to prevent spills.
Stir occasionally to prevent scorching at the bottom. The soup should reach a smooth, velvety consistency by the end of this time. 💫
Jar Filling Technique
Use a funnel with a long stem to fill jars precisely, leaving exactly 1-inch headspace. Tap jars gently on the counter to remove air bubbles before sealing. Wipe the jar rims with a clean, damp cloth—this removes any residue that could prevent proper sealing.
I like to use a Ball jar lifter to transfer hot jars to the canner safely. ✨
Processing Safety
For quart jars, process at 10 pounds pressure for 75 minutes—this is the USDA-recommended time for acidified tomato products. Start timing only after pressure stabilizes. Let jars cool undisturbed for 12-24 hours—this allows lids to seal completely.
Test each lid by pressing the center: if it doesn't flex, the seal is good. 🔒
Storage Tips
Store sealed jars in a cool, dark place (like a pantry) where temperatures stay below 70°F. Label each jar with the date—this soup keeps for up to a year when properly canned.
Once opened, transfer to the fridge and use within 5-7 days. For best flavor, use the oldest jars first. ❄️
Freezing Option
If you prefer freezing, transfer the cooled soup to freezer-safe containers with 1-inch headspace. Leave room for expansion—liquids expand when frozen. Use within 3 months for optimal quality. Thaw overnight in the fridge before reheating on the stovetop over low heat to preserve texture. 💡
Nutrition facts
Frequently asked questions
Can I substitute evaporated milk for sweetened condensed milk?
You can try, but the texture won't be identical. For each can of evaporated milk, add ½ cup extra sugar and reduce the water by ½ cup to compensate. The soup will be slightly thinner and less creamy than the original recipe. For best results, stick with sweetened condensed milk for that signature Campbell's richness.
Do I need a pressure canner for this recipe?
Yes, this recipe requires a pressure canner—not a water bath—because the acidity level from vinegar alone may not be sufficient for safe long-term storage. The 75 minutes at 10 pounds pressure ensures all bacteria are eliminated. Never use a water bath for tomato-based products unless they contain enough natural acidity (like whole tomatoes). Safety first!
Why does the recipe call for vinegar?
The 1 tbsp white vinegar serves two purposes: it mimics Campbell's signature tang while ensuring proper acidity for safe canning. Without it, the pH level might not be low enough to prevent botulism. The amount is minimal—you won't taste it, but it's critical for food safety. Apple cider vinegar works too if you prefer a milder flavor.
What if my jars don't seal properly?
If a jar doesn't seal (lid flexes when pressed), refrigerate and use it within 5-7 days. Common causes include dirty jar rims, insufficient headspace (1 inch required), or underprocessing. Always check seals immediately after cooling. For unsealed jars, reprocess with a new lid if you catch it before opening. Never risk eating from a jar that didn't seal properly.
Can I adjust the sweetness or saltiness?
Taste the soup before canning and adjust slightly, but be cautious—too much sugar or salt can affect shelf life. For every ¼ cup sugar added, reduce water by ¼ cup to maintain consistency. For salt, add no more than ½ tsp extra per quart jar. The original measurements are tested for both flavor and safety.