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Condensed Tomato Soup Recipe (Gluten-Free)

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“Inspired by another recipe on here and its comments, I refined this recipe to substitute (approximately) for one can of tomato soup without the milk or water added. This way, it can be used as a gluten-free substitute in recipes that call for Campbells' condensed tomato soup.”
READY IN:
5mins
SERVES:
2-3
YIELD:
12 ounces
UNITS:
US

Ingredients Nutrition

  • 6 ounces tomato paste
  • 6 ounces water (fill can for a fast measurement)
  • 1 teaspoon sugar
  • 12 teaspoon better than bouillon reduced sodium chicken base (you could substitute another bouillon, but you'll probably want to omit the salt below if you do)
  • 12 teaspoon salt

Directions

  1. Place tomato paste in pan or bowl and gradually stir in water. Add remaining ingredients and heat to dissolve chicken base or bouillon. If you want reconstituted soup, you can add an additional 12 oz. of milk (my preference) or water. If you use the milk, you may want to add 1/4 t. baking soda to the condensed mixture and heat both before adding tomato mixture to milk to prevent curdling.

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