Picante Onion Soup

Campbell's Picante Onion Soup Recipe

Classic, cheese-topped onion soup gets punched up by tomato juice, picante sauce and garlic. Plus, it's ready in just 40 minutes.

At a glance


10 min.


40 min.



Servings: about 1 1/4 cups each

Cook: 30 min.

Made With

  • Campbell’s®  Tomato Juice

    Campbell’s® Tomato Juice

  • Swanson® Beef Broth

    Swanson® Beef Broth

  • Swanson® 50% Less Sodium Beef Broth

    Swanson® 50% Less Sodium Beef Broth

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Pepperidge Farm® Zesty Italian Croutons

    Pepperidge Farm® Zesty Italian Croutons

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What You'll Need

1/4 cup butter (1/2 stick)
3 large onions, sliced (about 3 cups)
1/8 teaspoon garlic powder or 1 small clove garlic, minced
2 1/2 cups Campbell’s® Tomato Juice
1 3/4 cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
1/2 cup Pace® Picante Sauce
1 cup Pepperidge Farm® Zesty Italian Croutons
1 cup shredded Monterey Jack cheese (about 4 ounces)

How to Make It

  • 1

    Heat the butter in a 4-quart saucepan over medium heat. Add the onions and garlic powder and cook for 15 minutes or until the onions are golden brown.

  • 2

    Stir the tomato juice, broth and picante sauce in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Top with the croutons and the cheese.

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