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With these 2 hot printable coupons, KCLs are getting free or cheap tomato soup at a number of stores! Case Lots in Utah are cheap, Albertsons final price of $0.20 per can after coupons below and doubler, WinCo has sale price of $0.68 per can, making final price $0.18.
$1.00/2 – Campbells Cooking Soups (
$1.00/2 – Campbells Cooking Soups (

Our family’s favorite way to eat tomato soup is serving with grilled cheese sandwiches, but with all the recipes I found today, I’m going to have to branch out!

Serves: 24

I great friend I’ve made in my new area turned me on to the idea of baking with tomato soup. Think of moist breads like zucchini or pumpkin and give baking with tomato soup a whirl. You can feel a little better serving these to your kids! Thanks Jo!


1 box (about 18 ounces) spice cake mix
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup (Regular or Healthy Request®)
1/2 cup water
2 eggs
Cream Cheese Frosting


Heat the oven to 350°F. Place liners into 24 (2 1/2-inch) muffin-pan cups.

Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups.

Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely.

Frost with your favorite cream cheese frosting.

Tip: After frosting, you can sprinkle the cupcakes with toasted chopped pecans or walnuts.

Serves: 6


1 can (10 3/4 ounces) Ca

mpbell’s® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 container (8 ounces) sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)


Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.



2 tablespoons vegetable oil
1 pounds skinless, boneless chicken breasts, cut into strips
3 cups cut-up vegetables *
1/2 teaspoon garlic powder OR 2 clove garlic, minced
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
2 tablespoons soy sauce
1 teaspoon vinegar
4 cups hot cooked rice


HEAT 1 tbsp. oil in skillet. Add chicken and stir-fry until browned. Remove chicken.

HEAT remaining oil. Add vegetables and garlic powder and stir-fry until tender-crisp.

ADD soup, soy and vinegar. Heat to a boil. Return chicken to skillet and heat through. Serve over rice.

TIP: *Use a combination of broccoli flowerets, carrots cut in matchstick-thin strips and red or green pepper strips.

SLOW COOKER HEARTY BEEF & BEAN CHILIlow Cooker Hearty Beef & Bean Chili
Serves: 6


1 1/2 pounds ground beef
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 can (14.5 ounces) diced tomatoes
1/2 cup water
2 cans (about 15 ounces each) red kidney beans, rinsed and drained
1/4 cup chili powder
2 teaspoons ground cumin


Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Stir the beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in a 3 1/2-quart slow cooker.

Cover and cook on LOW for 8 to 9 hours.*

*Or on HIGH for 4 to 5 hours.

Serving Suggestion: Serve with slices of cornbread and a romaine salad tossed with fresh chopped basil and chives and Italian salad dressing. For dessert serve caramel or vanilla flan.

Serves: 16


2 3/4 cup all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
3/4 cup vegetable oil
1 3/4 cup sugar
1 teaspoon vanilla extract
3 large carrots, finely shredded (about 3 cups)
1 cup golden raisins
1/2 cup walnuts, chopped
1 cup heavy cream
2 teaspoon grated orange peel
2 tablespoon orange-flavored liqueur


Heat the oven to 350°F. Grease a 12-cup fluted tube cake pan.

Mix the flour, baking soda, cinnamon, nutmeg and salt in a 2-quart bowl.

Beat the eggs with a fork or wire whisk in another 2-quart bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots.

Add the soup mixture to the flour mixture, stirring just to moisten. Fold in the raisins and nuts. Spoon the batter into the prepared pan.

Bake for 1 hour or until a toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack.

Mix the cream, orange peel and liqueur in a 1-quart bowl. Beat with mixer at high speed until stiff. Serve with the cake.

Thanks Campbells Kitchen for these recipes!