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Campbell's Tomato Soup With Almond Milk

Campbell’s Tomato Soup With Almond Milk

  • Total Time: 15
  • Yield: 2 1x


This tomato soup recipe is so easy to make that even your kids can do it! The measurements are made for two servings. If you’re cooking for four, use double the amount; for five to six people, triple the amount.


  1. 1 can Campbell’s Tomato Soup
  2. 1 cup almond milk (or similar)
  3. 0.5 tsp dried parsley flakes
  4. 1.5 tsp red pepper flakes
  5. A dash of garlic powder
  6. Sprinkle of salt and pepper
  7. 1 1/2 tbsp freshly minced garlic
  8. 1/4 cup freshly grated parmesan
  9. 1 cup star-shaped mini-pasta (optional)



  1. If you’re adding pasta, prepare it according to package instructions.

  2. Pour the can of Campbell’s Tomato Soup and the almond milk into a sauce pan. Stir constantly while on low heat until the tomato chunks disappear.

  3. As the soup begins to warm, add the parsley flakes, red pepper flakes, garlic powder, salt, pepper, and freshly minced garlic. Stir until they’re evenly dispersed.

  4. Slowly add in about half of the parmesan cheese until melted.

  5. Once the soup is ready, pour into serving bowls and add the drained pasta (optional) to the soup. Sprinkle the rest of the parmesan.


Feel free to add crackers instead of pasta; however, this soup is so flavorful and filling that you can do without either!

  • Prep Time: 5
  • Cook Time: 10
  • Category: Soup
  • Cuisine: American

Keywords: campbell's soup,tomato soup

Cook Til Yummy