I was looking at some ancient recipes and discovered that you can cook with condensed tomato soup.
Yeah, like Campbell’s soup that comes in a red and white can. Who knew?
I immediately got in the kitchen and created my own vegan recipe with tomato soup, the Spice Muffin.
I think the tomato soup brings out some deep rich flavors in the muffins. The cardamom gives it a very aromatic taste so liking spices is a must…think gingerbread cookies.
Whenever you are making this recipe, it may look a little unappetizing when you add the can of soup but trust me it’s delicious.
- 2 cups any kind of flour
- 1 1/3 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon allspice
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cardamom
- 1 can condensed tomato soup, about 10-11 oz (I know this sounds weird)
- 1/2 cup shortening
- egg replacement for two eggs- see note
- 4 tablespoons orange juice
- 1/4 cup water
Related reading: Peanut Butter Oatmeal Cookies
- Preheat oven to 350 degrees.
- Combine first eight ingredients.
- Then add soup, shortening, eggs and water.
- Beat for about four minutes on high (if using an electric mixer.)
- Stir in nuts if using until just mixed.
- Put batter into lined or greased muffin cups, bake for 30 minutes.
Note: Combine 3 teaspoons Ener-G egg replacer with 4 tablespoons of orange juice. Whisk until frothy.
I used whole wheat pastry flour for my muffins, but feel free to experiment.
I chose Campbell’s tomato soup, but after reading the ingredient list, I would probably not choose this brand again. Campbell’s brand has a lot of salt and also has high fructose corn syrup.
It’s not essential that you have orange juice to combine with the vegan Ener-G egg replacer, as you may substitute water. However, I thought that it provided a nice balance with the tomato soup.
Related reading: How To Keep Vegan Chocolate Chip Cookies Fluffy?
The recipe of vegan Spice Muffins with Campbell’s canned tomato soup is a unique and delicious way to use condensed tomato soup as an ingredient. The tomato soup adds depth of flavor to the muffins and the spices like cardamom, allspice, and cinnamon give it a unique and aromatic taste. The recipe may seem unusual at first, but it is a trustworthy one.
However, I believe it is important to note that Campbell’s brand of tomato soup has high levels of salt and high fructose corn syrup. You may choose a different brand or make your own tomato soup for a healthier option.
Overall, I think this recipe is easy to make and a great way to add some variety to your vegan baking repertoire.