Soups & Stews
This copper pennies recipe with tomato soup delivers the perfect balance of crispy, cheesy comfort and velvety tomato soup—exactly what I crave when autumn chills the air. 🍁 Growing up in Nana Mae's diner, I learned how a simple casserole could transform into a showstopper when paired with the right soup, and this combination never fails.
The secret lies in the crispy top layer that crackles with every bite while the creamy tomato soup beneath provides the ideal contrast.
What makes this recipe truly special is its simplicity—just a handful of ingredients that come together in a single baking dish. The key technique involves toasting the breadcrumbs until they're golden and crispy, creating that signature texture that makes copper pennies so irresistible.
My husband David always requests seconds, which I consider the ultimate test of any recipe. This version stays true to tradition while offering a modern twist that works for both weeknight dinners and special occasions.
By the time it emerges from the oven, you'll have a dish that's crispy on top, creamy in the middle, and packed with cheesy goodness that pairs perfectly with the smooth, tangy tomato soup.
The contrast of textures and temperatures makes each bite unforgettable, and the aroma alone will have everyone asking what's for dinner. This is comfort food at its finest—warm, satisfying, and impossible to resist.
The beauty of this recipe is its versatility. Serve it alongside a hearty tomato soup for a complete meal, or use the leftover soup as a base for other dishes. The crispy topping can also be adapted for other casseroles or even as a breading for chicken tenders.
Let's get started on creating this timeless classic that's sure to become a family favorite.
Ingredients for copper pennies recipe with tomato soup
Pantry staples and a few key ingredients transform into crispy copper pennies paired with velvety tomato soup.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 1 cup | For breadcrumbs, not self-rising |
| Panko Breadcrumbs 🍞 | 1 ½ cups | Extra-crispy preferred |
| Shredded Cheddar Cheese 🧀 | 2 cups | Medium sharp, freshly grated |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat for best flavor |
| Milk 🥛 | ½ cup | Warm for smoother batter |
| Large Eggs 🥚 | 2 whole | Room temperature for even cooking |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For subtle depth of flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| Sea Salt 🧂 | ½ tsp | Kosher preferred for even seasoning |
| Canned Tomato Soup 🍅 | 2 cups | Homemade or quality jarred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For greasing the baking dish |
The breadcrumbs make or break this recipe—Panko is non-negotiable for that signature crispiness. Trader Joe's and Krogermedium sharp cheddar melts perfectly, but Monterey Jack adds creaminess if you prefer. The butter should be full-fat; reduced-fat versions won't give the same rich flavor. If you're short on time, pre-shredded cheese is fine, but freshly grated has better texture. The tomato soup can be homemade or a quality jarred brand like Campbell's or Amy's Organic—just avoid anything with added sugar.
No Panko? Toasted regular breadcrumbs work in a pinch—just spread them on a baking sheet and toast at 350°F for 5-7 minutes until golden. Short on cheddar? Parmesan mixed in at 1/4 cup adds umami depth. The garlic and onion powders can be swapped for fresh minced garlic and onion if you prefer, but dried works perfectly fine. For the tomato soup, if you're making it from scratch, San Marzano tomatoes are the gold standard. If using canned, look for brands with no added preservatives. The milk should be warm when mixing—just heat it in the microwave for 20-30 seconds to thin the batter slightly for a smoother texture.
This dish reheats beautifully—just pop it in the oven at 350°F for 10-15 minutes until the top is crispy again. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months. The crispy topping loses its crunch when reheated, so I always make a fresh batch for leftovers. For extra crispiness, broil for 1-2 minutes at the end of baking. The tomato soup can be made ahead and reheated separately—it actually tastes better the next day as the flavors meld.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when my fridge is bare—just flour, milk, and a handful of cheddar. No fancy ingredients, no last-minute grocery runs. The panko gives that perfect crunch without needing special breading, and the butter-milk dip? Chef’s kiss with zero effort.
- Soup Pairing Bliss: That rich, velvety tomato soup makes these copper pennies feel like a restaurant meal. The cheddar melts into the warm broth, while the crispy edges soak up every last drop. Honestly, I’ve never had a better combo for lazy nights—just dip and devour.
- Leftovers Reinvented: These freeze like a dream, so I make a double batch on Sundays. Reheat in the oven until golden, and they’re just as good as day one. Between us, I’ve turned them into a quick breakfast hash with eggs or stuffed them into sandwiches—versatility wins.
- Zero-Waste Comfort: One sheet pan, one bowl, and you’re done. The panko doesn’t even need measuring—just eyeball it. And since you’re using basic staples, it’s the kind of recipe that doesn’t break the bank. My college self would’ve cried happy tears over this.
Step-by-step instructions for crispy copper pennies with tomato soup
Here's how to create golden, crispy copper pennies that pair perfectly with rich tomato soup.
👨🍳 Step 1: Prepare the Crispy Breading Mixture
In a large bowl, combine the 1 cup all-purpose flour, 1.5 cups panko breadcrumbs, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp ground black pepper, and 0.5 tsp sea salt. Mix thoroughly with a fork until evenly distributed. The panko should look uniformly coated with the seasonings—this ensures maximum flavor in every bite.
Here's the thing—don't skip the mixing. Those little pockets of unseasoned breadcrumbs will show up in your final copper pennies. I like to press the mixture gently with my fingers to break up any large panko clusters, creating a fine, even texture that clings perfectly to the pancakes.
🍳 Step 2: Create the Binding Batter
In a separate bowl, whisk together the 0.5 cup warm milk, 2 whole large eggs, and 0.5 cup melted unsalted butter until completely smooth. The batter should be thick but pourable—like heavy cream. If it's too thick, add 1-2 teaspoons of warm milk to reach the right consistency.
Real talk: room temperature eggs and butter are crucial here. Cold ingredients create lumps that won't dissolve properly, leading to dense copper pennies instead of light, crispy ones. If your eggs are straight from the fridge, let them sit in warm water for 5 minutes before using.
🥘 Step 3: Assemble and Form the Copper Pennies
Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat until shimmering. Working in batches, dip each pancake into the batter, letting any excess drip off, then press firmly into the breadcrumb mixture, coating all sides completely. Place the coated pancakes gently into the skillet.
Don't overcrowd the pan—you want space for even browning. I press down gently on each copper penny during the first minute to ensure even contact with the hot surface. This prevents them from curling and ensures that crispy texture we're after.
🔥 Step 4: Cook Until Golden and Crispy
Cook the copper pennies for 3-4 minutes per side until they're deep golden brown and crispy all over. You'll know they're ready when they release easily from the pan and have developed a beautiful crust. If they brown too quickly, reduce the heat slightly to prevent burning.
Here's where it gets fun—toss in the 2 cups canned tomato soup (warmed slightly) and let it simmer for 2-3 minutes until the soup begins to thicken. The copper pennies will absorb some of that rich, savory flavor, creating the perfect pairing.
🍽️ Step 5: Serve Immediately
Transfer the crispy copper pennies to a serving platter and spoon the tomato soup over the top. Garnish with additional shredded cheddar cheese if desired. Serve while hot—these crispy bites lose their crunch as they cool.
Each copper penny should be golden and crispy on the outside with a soft, cheesy interior. The tomato soup adds a perfect contrast to the crispy texture, making every bite a delightful combination of crunch and comfort.
Pro Tips For Making Copper Pennies Recipe With Tomato Soup
- Use Cold Butter: I learned this the hard way—adding butter straight from the fridge to the flour mixture creates tiny pockets of fat that make the final texture lightly flaky instead of dense. Cut that butter into tiny cubes first, then toss it into the flour-panko-cheese mix while your hands are still cold. The contrast in temperature is what keeps these crispy bites from turning into a greasy mess.
- Toast the Panko: Skip the pre-toasting step, and your copper pennies will taste like cardboard. Dry-toast the panko in a skillet over medium heat for 2–3 minutes until it’s golden and smells nutty—this removes raw starch and adds depth. Then mix it into your batter. (Yes, even if you’re impatient like me, this isn’t the step to rush.)
- Don’t Overmix the Batter: The moment your dough starts looking like playdough, you’ve gone too far. Stir the wet and dry ingredients just until combined—lumps are fine, but a smooth paste means you’ve overworked the gluten, leading to tough, chewy bites. Two minutes max with a fork, then fold in the cheese by hand.
- Freeze Before Frying: Cold batter fries more evenly and stays crispier longer. Shape your copper pennies, then pop them on a tray in the freezer for 10–15 minutes until firm to the touch. This also cuts down on splattering when they hit the oil—trust me, your kitchen will thank you.
Serving suggestions for this dish
Tomato Soup Plating
Serve the copper pennies directly in warm bowls of tomato soup for the ultimate comfort food experience. I like to spoon the crispy bites into the soup just before serving—this creates a beautiful contrast where the golden crunch stands out against the creamy red sauce.
For extra drama, sprinkle with fresh basil leaves or grated Parmesan right before eating. 🍽️
Bread Pairings
Offer a side of warm, crusty bread to soak up any leftover tomato soup. My go-to is a baguette sliced into thick pieces and toasted with garlic butter—it's perfect for mopping up every last drop.
For a Southern twist, try cornbread with honey butter, which balances the savory tomato flavors beautifully.
Cheese Board Additions
Turn your meal into a full spread by adding a simple cheese board. Include aged cheddar, brie, and sharp gouda alongside cured meats like prosciutto or salami.
The salty, rich flavors complement the copper pennies and tomato soup perfectly, creating a well-rounded meal that feels special without being overly complicated.
Vegetable Sides
For a lighter touch, add a fresh vegetable side like a mixed greens salad with a balsamic vinaigrette. The acidity cuts through the richness of the copper pennies, while the crisp textures provide balance.
Roasted asparagus with lemon zest is another fantastic option—its bright flavor pairs wonderfully with the tomato soup.
Dessert Pairings
End the meal with something light and refreshing to cleanse the palate. My favorite is a simple vanilla bean ice cream with a drizzle of caramel sauce—the cool, creamy texture contrasts perfectly with the warm, crispy copper pennies.
For a Southern-inspired finish, serve peach cobbler with a scoop of homemade whipped cream.
Drink Recommendations
Pair this meal with a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir. The acidity in the wine cuts through the richness of the cheese and butter in the copper pennies, while the tannins in red wine complement the tomato soup beautifully.
For a non-alcoholic option, try sparkling apple cider or iced hibiscus tea—both add a refreshing contrast to the hearty meal. 🍷
Nutrition facts
Frequently asked questions
What makes these copper pennies different from regular breaded dishes?
The key lies in the crispy breadcrumb topping and the tomato soup pairing. Unlike traditional breaded items, these copper pennies get an extra-crispy texture from Panko breadcrumbs toasted to perfection, while the warm tomato soup creates a perfect contrast of creamy and crunchy. The combination delivers that signature crackly top layer that makes them irresistible!
Can I make this recipe without Panko breadcrumbs?
Yes, but your copper pennies won't be quite as crispy. Toast regular breadcrumbs in a 350°F oven for 5-7 minutes until golden before using. For extra flavor, mix in 1/4 cup grated Parmesan with the breadcrumbs. The texture will be slightly less crisp, but still delicious!
How do I prevent the copper pennies from getting soggy?
Never skip the crispy breadcrumb layer! The secret is toasting the breadcrumbs until golden before coating the pancakes. Also, cook them in batches to avoid overcrowding the pan, and serve immediately with the tomato soup. If reheating, broil for 1-2 minutes to restore crispiness. The contrast of warm soup and crispy topping is what makes this dish special!
Can I make the tomato soup from scratch instead of using canned?
Simmer 2 cups crushed San Marzano tomatoes, 1/2 cup heavy cream, 1/4 cup butter, 1 tsp sugar, and seasonings until thickened. For extra depth, add a pinch of red pepper flakes or a splash of white wine. Homemade soup tastes even better the next day, so make it ahead and reheat gently before serving.
What's the best way to store leftovers?
Store copper pennies in an airtight container for up to 4 days in the fridge. For longer storage, freeze for 3 months. Reheat in a 350°F oven for 10-15 minutes until crispy again. The tomato soup can be stored separately and reheated on the stove—it actually tastes better the next day as flavors meld!