- Prepare the Ingredients
Dice 1 large yellow onion and mince 3 cloves of garlic. Measure out 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 2 tbsp tomato paste, one 28-oz can of crushed tomatoes, 3 cups vegetable broth, 1 tbsp brown sugar, 1 tsp dried basil, 1/4 tsp baking soda, 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Have a large pot ready.
- Build the Flavor Base
Melt the butter in your large pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 5-7 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant. Sprinkle the flour and tomato paste over the onions and garlic, stirring constantly to form a thick paste (a roux) and cook for 2 minutes to remove the raw flour taste.
- Simmer and Develop Depth
Gradually whisk in the vegetable broth, ensuring no lumps remain from the roux. Add the crushed tomatoes, brown sugar, dried basil, and baking soda. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot partially and let it simmer for 20 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken slightly.
- Blend and Finish with Cream
Carefully puree the hot soup until completely smooth using an immersion blender directly in the pot. (Alternatively, let it cool slightly and blend in batches in a countertop blender, then return to the pot). Place the pot back over low heat. Stir in the heavy cream, salt, and pepper. Warm through for 2-3 minutes—do not let it boil. Taste and adjust seasoning with more salt or pepper if needed.
- Serve Warm
Ladle the hot, creamy soup into bowls. Garnish with a drizzle of cream, a crack of black pepper, or fresh herbs like basil or parsley if desired. Serve immediately with crusty bread or grilled cheese sandwiches for dipping.
- Calories:210 kcal
- Protein:4 g
- Carbohydrates:20 g
- Sugar:12 g
- Salt:0.8 g
- Energy:880 kJ
- Fat:14 g
It’s the feeling of a rainy Tuesday more than a specific taste—that deep, satisfying need for a bowl that’s rich, comforting, and just a little bit nostalgic. Forget the endless can rotation; you need a scratch-made version that’s simple, soul-warming, and feels like a hug. That’s the magic of this classic creamy tomato soup, my take on the legendary campbell’s yes soup. It’s not just a meal; it’s the answer to a specific culinary question that only gets a ‘yes.’
The Quirky History of Campbell’s Yes Soup
This soup’s lore is more kitchen gossip than formal history. The story goes that back in the day, when a busy cook was deciding what to make, someone would hold up a can of condensed tomato soup and ask, “Soup?” The resounding, unanimous reply was always “Yes!” No debate, no maybes. This concoction earned its name not from a fancy chef, but from that universal, soul-deep craving for creamy tomato goodness. It’s pure American comfort food, born from convenience but begging for a homemade upgrade.
The Secret to Silky-Smooth Tomato Flavor
What makes this recipe sing is a two-part harmony. First, we gently cook the aromatics in butter until they’re sweet and soft, building a savory base. Second, and this is key, a touch of cream and a sprinkle of brown sugar balance the bright acidity of the tomatoes without overwhelming them. The result is a velvety, rich potage with a hint of sweet depth—miles away from the tinny, one-note version you might remember. My aha moment? Using a pinch of baking soda to cut the tomato’s bite is a game-changer I learned from the geniuses at Serious Eats; it makes the whole pot taste smoother and more luxurious.
Your One Pro-Tip for Perfect Campbell’s Yes Soup
Don’t rush the simmer. Once everything is blended and back in the pot, let it bubble away gently for at least 15-20 minutes. This isn’t just about heating it through; it’s about allowing the flavors to marry and deepen. The soup will thicken slightly, the raw edge of the tomatoes will mellow completely, and that creamy texture will become utterly cohesive. Patience here is the secret ingredient you can’t buy.
Serving & Pairing: Beyond the Grilled Cheese
Of course, a gooey grilled cheese sandwich is its soulmate—use sourdough for maximum crunch. But think bigger! For a fun twist, serve it in a bread bowl. Or, pair it with a crisp, bitter greens salad to cut the richness. Beverage-wise, a dry sparkling cider or a light, citrusy pale ale works wonders. For a non-alcoholic option, a chilled ginger beer with its spicy kick is unexpectedly perfect alongside this warm, creamy bowl.
Variations to Make It Your Own
This mixture is a fantastic canvas. Want a kick? Add a pinch of red pepper flakes or a dash of your favorite hot sauce while simmering. For a smoky twist, use fire-roasted canned tomatoes. Need it dairy-free? Swap the butter for olive oil and the cream for full-fat coconut milk—it adds a lovely subtle sweetness. You can even stir in a handful of cooked white beans or lentils for a heartier, protein-packed meal.
Make-Ahead & Storage Smarts
This sauce is arguably better the next day. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth or water if it has thickened too much. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat slowly.
Your Campbell’s Yes Soup Questions, Answered
Can I use fresh tomatoes? You can, but you’ll need about 3 pounds of ripe Roma tomatoes, blanched, peeled, and seeded. Canned tomatoes provide consistent flavor and texture year-round, which is why I prefer them.
My soup is too thin/thick. Help! Too thin? Let it simmer uncovered to reduce. Too thick? Simply whisk in more vegetable broth, 1/4 cup at a time, until you reach the desired consistency.
Do I need a fancy blender? Not at all! An immersion blender right in the pot is easiest and minimizes cleanup. Just be careful of splatters.
So there you have it—the story, the secrets, and the recipe for the ultimate cozy meal. This isn’t just about filling a bowl; it’s about crafting a moment of pure, simple comfort. I promise, once you try this homemade version, the answer to “soup?” will always, always be yes. Now, grab your pot and get simmering! I’d love to hear how yours turns out in the comments below, or browse our recipe collection for more weeknight inspiration.
