Tomato soup transports everyone back to their youth, when our parents forced us to eat a good and nutritious dinner that even those who disliked fresh tomatoes adored.
Everyone nowadays has a can of tomato soup on hand. Although Campbells Tomato Soup is the best recipe for preparing excellent tomato soup in a matter of minutes, there is one method to improve it. This is milk.
The addition affects the texture of your favorite soup by making it creamier and provides a great complement to the acidity of the tomato. So, let’s see how to prepare Campbell’s Tomato Soup with milk.
- Why Is Tomato Soup Good for You?
- How to Make Campbell’s Tomato Soup with Milk?
- What to Serve with Campbell’s Tomato Soup with Milk?
- Can you use milk in Campbell’s tomato soup?
- How to make Campbell’s tomato soup with milk without curdling?
- Can I use milk in tomato soup instead of water?
- Can you substitute milk for water in Campbell’s tomato soup?
- Why does milk curdle in Campbell’s tomato soup?
- Can you use milk instead of water in soup?
- Is it OK to eat tomato soup with curdled milk?
- Can I add milk to canned soup?
- Is milk better than water for tomato soup?
- How do you add milk to soup without curdling?
Why Is Tomato Soup Good for You?
When you learn about all of the health benefits of tomato soup, you may come to enjoy it even more, or if you haven’t before, you will begin to appreciate it. 
Its main component, tomato, has a variety of vitamins, antioxidants, and minerals that may protect you from a variety of ailments. All of this is provided by tomato soup, which warms you up in the winter and cools you down in the summer.
This soup is strong in vitamins C, E, K, and A, as well as antioxidants, flavonoids, and lycopene, the latter of which is believed to lower the risk of prostate and breast cancer. Furthermore, cooked tomatoes are said to be more effective than raw tomatoes.
Furthermore, lycopene helps strengthen your bones, while carotenoids and vitamin C lessen several risk factors for heart disease.
How to Make Campbell’s Tomato Soup with Milk?
Campbells Tomato Soup is already one of the most popular canned soup varieties, but if you want to make it even creamier, using milk instead of water is a fast and easy way to do it. Let’s see what else we’ll need to make this delectable soup.
- Tomato Soup from Campbell’s You can, however, create tomato soup without it. One can suffices.
- Extra Virgin Olive Oil and Flour are combined to provide a basis for the milk and thicken it somewhat.
- Sugar is an essential element in every tomato sauce or soup because it balances the acidity of the tomatoes.
- Water and Milk If you’re looking for smoothness, full milk is the way to go; low fat or skim won’t offer the soup the ideal texture or taste.
- Pepper and salt This soup just requires these ingredients since it already has certain spices in the can.
Only a few easy steps remain until your delicious Campbells tomato soup with milk is ready to serve.
Step 1: Preparing the Base for the Soup
To begin with a basic foundation, put the pot on medium to low heat and add some olive oil. Once it’s heated, gradually add the flour while continually stirring. whisk for about a minute, then pour in the milk and water while continuing to whisk.
Step 2: Adding the Tomato Soup and Seasoning
Season the tomato soup with salt and pepper and add it to the pan. Wait a minute after the soup begins to boil before continuing. You can always change up the taste by adding extra pepper, salt, or paprika to make it more spicy.
What to Serve with Campbell’s Tomato Soup with Milk?
Every soup, particularly that creamy one, is enhanced by the addition of crusty bread or croutons. If you like garlic, you may sprinkle some garlic paste on top, or simply some melted butter for fun.
Serve with fresh basil leaves on top, or grill some cheese with olive oil and serve on the side.
Can you use milk in Campbell’s tomato soup?
Simply add the required quantity of water, then simmer and serve for an instant pleasantly satisfying soup. Replace the water with milk for a creamier outcome.
How to make Campbell’s tomato soup with milk without curdling?
Baking soda neutralizes the acid in tomatoes when added to tomato soup (or sauce, or chili). Not only will this make the tomatoes taste less acidic (which is great if your tomatoes were more sour than you thought), but it also means you can add milk to your soup without worrying about it curdling.
Can I use milk in tomato soup instead of water?
Tomato soup tastes better with milk because it thickens it. If you don’t have milk or want to avoid dairy, you may substitute water, but the texture will alter.
Can you substitute milk for water in Campbell’s tomato soup?
Instructions. Directions: 1 can soup + 1 can water (or 1 can milk or milk replacement for creamier soup). Cook on a low heat, stirring constantly (do not boil).
Why does milk curdle in Campbell’s tomato soup?
What is the source of this? Tomatoes are quite acidic, and when milk or cream is added, curdling may occur. Curdling is more likely to occur when the acid-to-cream ratio rises or when a cold and hot combination is combined. Changing techniques will result in a smooth tomato soup, preventing curdling.
Can you use milk instead of water in soup?
Cream adds a velvety texture and rich taste to soup, whether you use a few teaspoons or a few cups. You may certainly add milk or other dairy, however it will taste less creamy as the percentage decreases.
Is it OK to eat tomato soup with curdled milk?
Tomato soup that has curdled is still tasty. There is nothing in it that will harm you. It’s simply not as nice since the texture isn’t quite right.
Can I add milk to canned soup?
Low acid foods such as butter, milk, cream, cheese, and other dairy products should never be canned at home. Add the butter and milk to the soup right before serving. Starch-rich products may also interfere with heat processing.
Is milk better than water for tomato soup?
Most brands allow you to choose either choice. The addition of milk to the tomato soup makes it creamier and more flavorful.
How do you add milk to soup without curdling?
Starches such as flour or cornstarch aid in the stabilization of the milk emulsion. This will keep it from splitting. A frequent strategy is to use roux to thicken your sauce or soup before adding the milk. This alters the liquid’s composition and prevents it from curdling.