- Prepare the Ingredients
Gather 1 tbsp unsalted butter, ½ cup finely diced yellow onion, 1 (10.75 oz) can of Campbell's Condensed Vegetable Soup, 1 cup low-sodium chicken or vegetable broth, 1 cup frozen mixed vegetables, ¼ tsp freshly ground black pepper, and 1 tbsp fresh chopped parsley for garnish.
- Sauté the Aromatics
In a medium saucepan over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until the onion is soft, translucent, and just starting to turn golden at the edges.
- Combine and Simmer
Add the entire can of condensed soup and the broth to the saucepan with the onions. Stir well to combine. Add the frozen mixed vegetables and black pepper. Bring the mixture to a gentle simmer over medium heat.
- Heat Through and Serve
Once simmering, reduce the heat to low. Let the soup cook gently for 8-10 minutes, stirring occasionally, until the frozen vegetables are heated through and tender but not mushy. Taste and adjust seasoning if needed. Ladle into bowls, garnish with fresh parsley if using, and serve immediately.
- Calories:120 kcal
- Protein:4 g
- Carbohydrates:18 g
- Sugar:6 g
- Salt:0.65 g
- Energy:500 kJ
- Fat:4 g
There’s something about that first chilly, damp afternoon of fall that makes my soul cry out for one thing in particular: a steaming bowl of Campbell’s vegetable soup. Not just any soup, mind you, but the kind that tastes like a cozy hug from the inside out. While I adore a long-simmered pot of scratch-made goodness, sometimes I just want that familiar, honest flavor without the chopping and planning. That’s when I turn to the humble can. This version, dressed up with just a few smart touches, transforms that simple pantry staple into a meal that feels wholly homemade. It’s comfort in under 20 minutes, which is precisely the kind of magic a busy home cook needs.
The Timeless Tale of Campbell’s Vegetable Soup
Generations have grown up with the red and white label on the shelf. More than just a can of soup, it’s a piece of American culinary history, a reliable constant through busy weeknights, school lunches, and snowy afternoons. The classic Campbell’s old fashioned vegetable soup feels nostalgic because it is—a simple medley of vegetables in a savory broth that hasn’t lost its appeal. It’s the ultimate blank canvas, ready for your personal kitchen stamp.
What Makes This Bowled-Over Version Special
We’re not just heating and serving. The secret here is building a quick aromatic base. A pat of butter and a diced onion, sautéed until sweet and golden, adds a foundational depth that factory steam kettles just can’t replicate. Then, we amp up the vegetable quotient with a handful of frozen mixed veggies, ensuring every spoonful is packed with color and texture. The final result? A broth that’s richer and more rounded, with vegetables that have a delightful, just-tender bite. It bridges the gap between convenience and craft.
The Pro-Tip: Master the Simmer
This is your “aha!” moment. The key to melding the flavors of the canned soup with your fresh additions is a gentle, barely-there simmer. Don’t let it boil vigorously. A low, lazy bubble allows the vegetables to cook through without becoming mushy and lets the flavors marry quietly in the pot. You’ll know it’s ready when the vegetables are heated through but still retain a slight crispness. Patience here is a virtue that pays off in every spoonful.
Elevated Serving & Perfect Pairings
Ladle this soup into a deep, warm bowl. For a classic touch, a grilled cheese sandwich dunked into the savory broth is non-negotiable. Feeling a bit more rustic? A thick slice of crusty, buttered bread is perfect for sopping. To drink, I love the crisp, apple-y snap of a hard cider—it cuts through the soup’s richness beautifully. For a non-alcoholic option, sparkling water with a squeeze of lemon does the trick.
Variations & Clever Substitutions
This recipe is wonderfully adaptable. Watching your sodium? Simply swap in a can of Campbell’s low-sodium vegetable soup and use low-sodium broth. Want it heartier? Add a drained can of beans or some leftover shredded chicken in the last few minutes of heating. For a creamier, bisque-like version, stir in a splash of half-and-half or a dollop of sour cream off the heat. Craving that classic taste? Stick with the traditional Campbell’s old fashioned vegetable soup and follow the same steps for an easy upgrade.
Make-Ahead & Storage Smarts
This soup is a champion for meal prep. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavors actually improve after a night’s rest. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this soup in a slow cooker? Absolutely! Sauté the onion in a skillet first, then add everything to the slow cooker. Cook on LOW for 3-4 hours. It’s incredibly hands-off.
What if I only have condensed soup? No problem! Prepare the condensed soup with water or milk according to the can directions first, then proceed with the recipe as written, using that prepared soup as your base.
What’s the best way to get that “from-scratch” flavor? Beyond the sautéed onion, a final finish with a tablespoon of fresh chopped parsley or a crack of black pepper makes all the difference. For more on building foundational flavors, Serious Eats has some brilliant guides.
So there you have it. A little strategy turns a pantry staple into a meal that feels thoughtful and complete. It proves that a great dinner doesn’t have to be complicated. Now, go warm up a bowl, curl up on the couch, and savor the simple, satisfying magic of a classic, made just a bit better. Let me know your favorite tweaks in the comments, and don’t forget to browse our recipe collection for more easy, inspired ideas.
