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

Prep

10 min.

Total

40 min.

Serves

6

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

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Pepperidge Farm® Zesty Italian Croutons

    Pepperidge Farm® Zesty Italian Croutons

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

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 (Regular or 50% Less Sodium)
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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24969

Your Recently Viewed Recipes