Has my soup expired? Return pureed soup to the heat and bring to a simmer. Also… How do I properly put both tomatoes and milk together. That seemed to produce some congealed white stuff in the soup. I was amazed! When I made a tomato soup the instructions said heat the canned tomatoes and heat the milk. 1 can Campbell’s Tomato Soup 8 oz. Creamy tomato soups are easy and delicious meals, but the natural acidity of tomatoes can curdle the milk you add. Add the hot tomato mixture to the hot milk. As it got hot in the pot, I noticed a lot of little white bubbly-looking lumps all over the surface of the soup that sticks to my spoon. This is exactly what it was. I make Campbells tomato soup with some milk. 4. Grill on George Foreman grill until you start to hear the cheese sizzle (~5 minutes.) Top with the other slice of cheese and the other slice of bread. So then we remembered those famous Campbell’s soup recipes we had growing up, and wanted to recreate a homemade version. I make mine with milk and about 1/3 can of sweetened condensed milk. Unsweetened Almond Milk* Directions: Place one slice of cheese on one slice of bread. That seemed to curdle it, so I tried putting a little baking soda in the tomatoes first. Or am I just loopy? 3. Then I add a can of stewed tomatoes to it. Ingredients You Need To Make This Tomato Soup. Forget what you remember because this Copycat Campbell’s Tomato Soup recipe is going to blow the old memories away! Return to a boil, reduce heat and simmer for 5 minutes. With an immersion blender, puree mixture until very smooth. Layer with apple slices. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water, parmesan cheese, black pepper, red pepper and salt. Yummy!!!! https://aducksoven.com/recipes/how-to-dress-up-a-can-of-tomato-soup The soup recipe calls for just 1 cup of evaporated skim milk. ! Thanks. Remove from heat. There was this country inn where I use to live where one of their claims to fame was their cream of tomatoe soup. If you can't find an 8-ounce can and must buy a larger 12-ounce can, refrigerate the remaining milk and use it to make French toast. I checked the expiary date on my milk, but it doesn't expire for a week. (Carnation recommends whisking 3 eggs with about 2/3 cup undiluted evaporated milk or skim evaporated milk, 2 tablespoons brown sugar and 2 teaspoons vanilla extract; this is enough to dip 12 …