Does good canned soup exist?

[Drew Corleone]

I prefer a good bowl of soup to a bag of chips when I'm eating sandwiches, but I don't know that I've found canned soup that I think is any better than mediocre. On my last grocery trip I tried two different cans of the Campbell's Selects (tomato basil and crab vegetable) and not only were they not good, but both were bad enough that they made me gag. I threw away two full bowls.

Does anyone have recommendations? I can't afford to pay $6 a pop for bowls of soup at Whole Foods.

[Reinheitsgebot]

campbells aint bad, you just got the wrong soup yo!

alphabet vegetable soup (what am i, 5 years old?)

or chickin noodle (new 45% more can)


campbell selects = some asshole in marketing that fucked up a good thing

[Mr. Peabody]

campbells aint bad, you just got the wrong soup yo!

alphabet vegetable soup (what am i, 5 years old?)

or chickin noodle (new 45% more can)


campbell selects = some asshole in marketing that fucked up a good thing

those are two of my favorites.

I love to crumble up saltine crackers in them.

[12ozLongneck]

I've worn out chips and salad at lunch, so I've moved on to soup as well. I just take those Campbell's soups that you can cook in the microwave. They're not particularly good, but I don't think they're bad either.

[Drew Corleone]

I typically do the regular Campbell's new England clam chowder or the chicken noodle w/ veggies, but both are pretty bland.

Maybe I should try making my own?

[HornMafia]

It's really not that hard to make your own. Find a recipe online, make a big batch and freeze it. Then you can eat it whenever you feel like it.

I think we usually get the Campbell's Chunky soups. I'm not so enamored with them, but they're okay for canned soup.

[U2-Horn]

Definitely make your own. Canned soup has way too much sodium.

[U2-Horn]

Here's a really super simple one I make sometimes. It's a Weight Watchers recipe so it's got some lower fat/calorie ingerdients included.

Santa Fe Ravioli Soup

2 14oz cans low fat, low sodium chicken broth
1 9oz package fresh cheese ravioli (Buitoni Light Four Cheese is what we use)
1 16oz jar salsa
1 15oz can black beans, rinsed and drained
1 9oz package frozen diced chicken breast (Tyson), thawed (I think this is nasty, so I just bake 2 chicken breasts and then dice them myself before throwing them in the soup)
1 garlic clove, minced

Bring broth to a boil in a large saucepan. Add ravioli; reduce heat to low and simmer 5 minutes. Add salsa, beans, chicken, and garlic. Cook 5 minutes or until thoroughly heated. Ladle soup into bowl, garnish with sour cream and cilantro if desired.

This will make a bunch, so you'll have plenty left over.

[dahorns]

I like the Progresso brand soups, they're not bad for canned
Like HM said, the Cambell's "chunky line" isn't bad either
as far as bland, I agree, I always spice pre-prepared foods... garlic powder, onion powder and cracked black pepper
I never add salt, 'cuz there's a ton in prepared foods already

[Drew Corleone]

That sounds good, U2, and easy to make. Most soup recipes seem very time-consuming and complex to make, so I have never tried to make a pot.

[Silverado]

We like to get the potato soup from Le Madeleine at Costco. Also, the bags of Bear Creek soup are pretty good.

[U2-Horn]

also, how about Amy's Organic soups? Those might be better than the standard canned soups.

[eochs]

We make homemade chicken soup from time to time. Freezes well, tastes amazing. I'll get the recipe from my wife (I still giggle a bit when I call her that).


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[Blondie]

I love Progresso low-sodium soups...