slo’s THURSDAY 11/21 poll - Canned Soups 🥫

[lovin'fl]

Love me some tomato soup and grilled cheese in the fall and winter.

 

[mjkacmom]

I like canned soup, usually progresso or Campbells, I only buy when they are on sale for less than $2. I microwave in a soup bowl, I know that they have way too much sodium so I try not to eat them often. I pride myself on not using soup for cooking (it’s really not hard to cook without it), although I do use a soup packet to make spinach dip (kosher, because it’s gluten free).

ETA I love soup, make homemade at least once a week, potato leek, chicken tortilla, spicy lentil, black bean, sausage white bean spinach, pho, wonton egg drop - and made the mistake if making homemade tomato with garden cherry tomatoes, can’t eat the canned version anymore.

 

[Wood Nymph]

I buy Campbell's beef consume to use in recipes. I like Bar Harbor brand lobster bisque. My husband likes Campell's chunky soup. I don't buy cream soups. I make my own soup from scratch.

 

[Disneylover99]

Love me some tomato soup and grilled cheese in the fall and winter.

In the spring and summer too!
mmm mmm good.

 

[ronandannette]

Yes. I know that they’re not good for you, sodium wise, etc….but my unpopular opinion is that I like most canned soups better than homemade. lol.

I wouldn’t say I like them better, but I certainly like them well enough for a $3 meal that I can make in less than 2 minutes.

 

[Disneylover99]

I wouldn’t say I like them better, but I certainly like them well enough for a $3 meal that I can make in less than 2 minutes.

When I make soup, I’m constantly tasting it and trying to add more flavour which usually results in me adding more and more salt. Then I think….why bother. lol.

 

[loves to dive]

Yes. I know that they’re not good for you, sodium wise, etc….but my unpopular opinion is that I like most canned soups better than homemade. lol.

I was going to say the same thing myself. We always have a six pack of Campbells chicken noodle in the pantry and I always have a couple of cans of some sort (either Campbells or Progresso) tomatoe/basil in the cabinet. I eat it a lot in the winter. I have been on a sort of soup diet for the past week, I had 5 teeth pulled last Thursday and a new partial bottom denture made. Soft foods for me right now and for some time into the future since the dentist can't seem to get the darn partial to fit properly and it cuts into my gums and rubs causing issues. I've had them adjusted twice already. I just want to be able to eat.

 

[Micca]

There's always some canned soup in the pantry. Campbell's cream of mushroom for cooking, chicken noodle for when the grandkids come over. I've recently tried some Amy's brand soups, they're actually really good straight from the can.

 

[HopperFan]

Grandfather retired from Campbell Soup, my Dad and Uncle worked there as well. (My Dad went on to work for Nestle). We always had cases of soup in the house when we lived near Grandfather, and it was a staple meal with grilled cheese. As a grownup I prefer homemade soup but will occasionally buy Campbells Clam Chowder when it is on sale so I have for a quick lunch. I'll get Cream of Celery (stock up on sale) to use in other dishes.

I will not purchase any other brands of soup to eat, I will sometimes buy store brand for the Cream of for cooking.

 

[BrianL]

I enjoy Chunky soup. It's ready to eat, and I always cook it on the stove - never the microwave! I tend to keep a few cans around for when I don't really have anything else. I'll stock up when they are on sale, becasue they are kind of expensive otherwise. They're good, but there is a lot of sodium, so I tend to get the green-label ones that have somewhat less. I might also buy Progresso if it's on sale, but I prefer Campbells. Also, I once cut myself on the top of very-hard to open Progresso can, so I hold a grudge.

To add, I never really mess with the condensed soups. When I was a kid, tomato and cream of mushroom were staples though. Now my mom, she used to eat cream of mushroom soup right out of the can!

 

[NYCgrrl]

I used to love Progreso escarole soup but they discontinued it.

Still using up the Lipton’s boxed soup (tend to doctor it out of existence ) the other residents insisted on but it’s been a long time since I used canned soup.

 

[easyas123]

retired from Campbell Soup,

I had some older family members that worked at Campbells in Camden, NJ way, waaayyy back in the day.

 

[HopperFan]

I had some older family members that worked at Campbells in Camden, NJ way, waaayyy back in the day.

YUP, Camden!

 

[TiggerTrigger]

The only one I truly eat as a soup is Progresso's lentil.

DH and the kids like a bowl of Campbell's chicken noodle when they're sick.

I use Campbell's golden mushroom if I'm making stroganoff. I also will sometimes use cream of mushroom or cream of chicken for certain casserole type dishes.

 

[TiggerTrigger]

I had some older family members that worked at Campbells in Camden, NJ way, waaayyy back in the day.

My dad actually worked there while he was working on his Master's degrees.

 

[fla4fun]

Canned soup is always a part of our hurricane supplies, and then it gets eaten during the winter after the season is over so we can replenish with fresh the next hurricane season. I try to stick with soups that don’t need any water or milk added, so we can just heat and eat, saving the water for drinking. These are usually Campbells or Progresso.

Maybe once or twice a year I make my baked pork chops and stuffing that uses canned cream of mushroom soup. The soup is on a BOGO this week at the grocery (probably for all those green bean casserole fans) so I will get a couple and put them in the pantry. I also like to keep a can or two of tomato soup on hand for when I get a craving for soup and a grilled cheese sandwich. For the condensed soups it’s usually either Campbells or store brand.

 

[Babs Johnson]

Sure, we always keep some canned soup around. Campbell’s Chunky, various kinds of Progresso, occasionally Amy’s or others that come in those boxes.

Plus when Panera refrigerated soups are on sale we’ll buy it.

Then there’s the condensed cream of mushroom/broccoli/chicken/celery for recipes.

 

[Moliphino]

We keep a few cans on hand for times we don't want to cook and some cream-of soups for recipes. Campbell's, Progresso, store brand. We also have ramen.

 

[jo-jo]

Campbells and progresso. During cooler temps, I make salt free chicken soup and mostly salt free beef barley (add a can of tomato). So during the summer, soup it's a can. During the winter, if we have soup, probably 80% of the time, it's home made.

Only use a few cans a year of cream of mushroom for cooking.

And as many others have said, good soup, too much salt.


Just had a flashback, as kids we had the lipton's dry noodle soup. And Mrs. Grass (I think) had the golden egg you dropped in for flavor (and tons of salt)

 

[leebee]

I occasionally eat canned soup. (Would probably have it more if weren't for all that salt...or the higher cost of the lower sodium ones.)

I'm not loyal to one particular brand. Right now I think I have on hand Snow's clam chowder, Progresso split pea, and Rao's Italian wedding, plus a
Campbell's Heathy Request cream of mushroom (to make the pea casserole DH loves instead of the green bean one.)

Pea casserole? Share the recipe? We just had green bean casserole at Friendsgiving last week.