Tomato Soup Recipes

My favorite soup when tomatoes are in season.I have adapted it to canned tomatoes too.

You can find this and other recipes like at soar.com

It is particularly enjoyable when first cooked because of the fresh crunch of the slightly undercooked vegeables. Reheated, it loses a little of the crunch, but the flavors blend together seamlessly.

NOTE: To enrich a canned or weak chicken stock, add 1 medium celery stalk, chopped; 1/2 small onion, chopped; 1 small carrot, scraped and chopped; a couple of sprigs of parsley; and a couple of black peppercorns to 3 1/2 cups (2 cans) stock. Bring the liquid to a boil, then lower the heat and boil gently until the liquid has reduced to 2 cups, approximately 15 to 20 minutes, strain.

You can experiment with this; maybe leave out the zucchini and put in some fresh, chopped spinach.

This is the only recipe I could find. I don't know if it tastes like Campbell's or not, but I have been pretty happy with most of the recipe's I've tried from this book. Good luck.