Campbell's Soup

i think the chicken noodle is still a big seller. i agree the tomato tastes like metal ketchup water. I want them to stay in business though, maybe for nostalgias sake.

Yes. I bought the vegetarian vegetable soup, it tasted like sugar. I poured it out. I don’t recall soup being that sweet. Could be my age too.

All canned soup is pretty bad but Campbells is exceptionally awful. It survives on the back of hausfrau casseroles.

I don’t know why anyone would choose Campbell’s over Progresso. That being said, I have fond memories of my pother mixing bean with bacon & vegetable beef.

Potherfucker

Was the tomato bisque ever good?

I could probably still eat the vegetable beef, split pea, chowder, and some of the chunky soups.

Campbell’s is way too salty. I prefer to boil either pumpkin or peas in stock then blitz. Soup made easy.

They’re used as quick-fix or base ingredients in more elaborate dishes, OP. Not my choice necessarily, but a lot of people do use them as part of their recipes.

I used the cream soups for sauces or to mix into mashed potatoes. Soups in general are ridiculously expensive. It's cheaper, easier and more fun to make your own, and possibly more healthy.

It must be hard to maintain a company when your headquarters are in Camden, NJ. Like what bottom of the barrel executives are you going to get who will want to work there? Obviously, it’s lackluster product line is a result of little vision or leadership, the best thing that has happened to the company in the last sixty years was Andy Warhol.

Sorry OP I cannot make a grilled cheese without Cambell's Tomato soup. The original one.

Maybe stop trying to be so fancy with something so basic. Tomato Bisque? You went for a can? Really?

Every major grocery store I have even been to has a wall of Campbell with dozens of options. It's more ubiquitous than the pasta isle. It must be selling, because if you know anything about grocery stores, shelf space and location is highly competitive among brands. They rent the space and from what I hear it can be very expensive if it's at eye level. It's like real estate, location, location, location.

Campbell’s was great growing up. I don’t know when they changed their soups or how, but they did. The tomato soup used to be creamy, and it’s now inedible. Same with the cream of mushroom. The clam chowder is still good.

R14 That’s funny you think the clam chowder is still good because I recently had a can and there was SAND in every other bite. It was disgusting!

I have never had sand or any grittiness in their clam chowder. But, I only eat it a couple times a year.

Are you sure that wasn’t the oyster stew?

Nope. This one.

[quote] The tomato soup used to be creamy,

Probably because as a kid your mother made it the right way with whole milk not water like it says on the can. It probably wasn't "cream" of tomato, it was just the very basic one they had back then with milk. Try it.

I use their Beef Consomme for things like french dip or add ins to recipes that need beef stock. I think it's better than more expensive beef stocks I have tried. I would not eat it on it's own however.

Was there anything better then going out to play in the snow for hours on end and then coming in and having a toasted cheese sandwich and Campbell’s Tomato soup? That was like core memory building.

No r19, I have made it myself since I was eight. I still use full fat milk. It’s definitely different.

As long as they still make their tomato soup I'm good, without it I couldn't make fruitcake.

One thing I'll never forgive Campbell's for is tearing down a beautiful BIG old building on their property, it was once an iconic Sear's and Roebuck store(Georgian style, I believe) I guess it obstructed their view of lovely Admiral Wilson Blvd.? 🙄 There was a lot of controversy about its proposed razing, but TPTB eventually got their way.

Believe me, those executives are NOT living in Camden, NJ. I'll bet half of 'em have very nice condos here in Philly.

At one time all the tomatoes used in Campbell products were grown in NJ. The company gave farmers special varieties of tomatoes to be grown specifically for them. They could harvest any tomatoes for their own use up to a certain date, and then all subsequent tomatoes went to Campbell's.

Have a recipe for tuna-stuffed twice-baked potatoes that calls for Campbell's Cheddar Cheese soup, it's pretty good.

BITD Campbell's had a line of seafood soups( shrimp, mixed seafood, oyster etc. IIRC) that were located in the frozen food aisle. The soups disappeared a long time ago.

A friend of mine is from the Dorrance family, John Dorrance was at one time president of the company. Anytime a relative of hers kicks the bucket, she gets a nice check in the mail.

"the best thing that has happened to the company in the last sixty years was Andy Warhol. "

Suck it, bitches, I'm a star

[quote]Are you sure that wasn’t the oyster stew?

No, it was the clam chowder.

[quote] I have never had sand or any grittiness in their clam chowder. But, I only eat it a couple times a year.

I also had never had any sand in their clam chowder and only eat it a few times a year, so I was surprised. At first I thought it was just a bad can but then I did some googling and discovered other people have had this issue too. It definitely didn’t leave me wanting to try another can anytime soon from them.

My grandmother made a fabulous chicken divine with Campbell's cream of chicken mixed with mayo.

I remember when I was in elementary school in the mid-to-late ‘70s and they used to have those Campbell Soup label drives to get equipment for the schools. We’d all have to bring in soup labels and compete with other classrooms and grades. It would go on for months. I think it was for gym equipment. Seems quite capitalistic now.

There's a store in East Harlem that sells the tomato and cream of mushroom for a dollar a can oh, and I've stocked up on the mushroom which I use in stews and other recipes. A can of cream of mushroom soup with whole milk and instant mashed potatoes mix combined with a little bit of garlic, some pepper and fresh basil topped with lots of butter is a great recipe. It's also a good recipe for people who have a hard time swallowing hard foods. If it wasn't for the cheap price, I probably wouldn't buy it as much, but I keep up to six cans and have experimented with other recipes as well. It's great over a skinless chicken breast, and I've also put it over various fish recipes as well.

R27 They were doing that in the 80’s and early 90’s as well. Wonder why they stopped.

America is a capitalistic society, why is this a shock? Seen any FaceBook ads lately?

R27 & R29 My mother was a second grade teacher and was in charge of that campaign for many years at her school. We processed hundreds of thousands of labels over the years at the kitchen table with three different paper cutters. When I was growing up I would go to friends houses and we would do arts and crafts and I would always ask to use their paper cutter and they thought me strange. Back then nobody had them in their houses, but it was a normal part of my childhood. Mom skimmed off some of the labels for other (personal) offers on the side as her “payment” for all the work she did. We received close to a hundred plus of these Correlle M’m, M’m, Good! bowls and all the extended family was given sets of them. Those things are positively unbreakable.

R31 here again, It was called Labels for Education, and my mother got a computer for each classroom in her school with them. Ironic now because she’s very intimated by the computer despite being an early adopter of them.

I think we did that too with the labels. We even had a chart drawn by one of the teachers that looked like a giant thermometer. We would watch the red level rise with a goal to fill it up at the top. I wonder how many labels it was back then.

R33 I think they had like a look book and the different items had different number of labels required.

I’m sad you fat whores made me crave the tuna-cream of mushroom-egg noodle comfort food thing from my childhood just now. But it was good.

I liked the Scotch Broth and Cream of Shrimp. The Scotch Broth is no longer to he found, unless you're in Canada. I now use a shrimp powder and shells to sub for it in my creamy prawns and rice dish.

The Cream of Chicken no longer smells like Chicken, and I can't even describe what it smells like... just something inedible really. When I ate more processed foods, I'd sometimes add some of the Cream of Chicken to tone down and extend a jar of pre-made curry sauce. There was a rice dish I made a few times with scallions and frozen peas that called for it. If I were to revisit these recipes from my university days, I'd mix chicken bouillon, cream, and either corn starch or flour.

^ I like Scotch in anything :)

i used to blend a can of tomato soup with a can of Chicken & Stars and milk, not water. I haven't had that in years, but that was my go-to soup to dip grilled cheese sandwiches into.

I've been meaning to make tuna noodle casserole but have been out of the dairy portion of the recipe. I've also been sick for over 8 days now, so i've been eating a LOT of canned soup that my friend brought to me. The Progresso cans were the first to be used.

I still enjoy a grilled cheese with tomato soup made with Half & Half (for extra creamy soup) with some cheese croutons on top. I bet I eat it a couple of times a month

[quote]That’s funny you think the clam chowder is still good because I recently had a can and there was SAND in every other bite. It was disgusting!

And the portions were so small!

r35. I still make that tuna casserole with cream of mushroom soup a couple of times every winter. It takes us right back to the 1950s/1960s. And it tastes as good as did when we were kids.

My kids and grandkids request that tuna casserole; it's one of their favorite meals we had when they were growing up.

Except now, everything has to be dairy and gluten free. it kind of sucks.

After reading this thread, I stopped in the soup aisle at my grocery store, and saw how overpriced Campbell Soup is, let alone fancier brands. I do like the Campbell's Chunky and use it in cooking, but I prefer Progreso as far as taste when I just want a hot bowl of soup. But at $5 a can, no way.

Home cooks use Campbell soup as a flavored salt and thickener - you don't taste under-cooked flour.

As far as a stand alone meal, the soup keeps your kitchen clean. You do not want idiots reinventing soup. They always use too many sauce pans and they sneak in ranch dressing every fucking time.

Canned soups are loaded with sodium.

I've been known to buy the Tomato and the Bean w Bacon to have for lunch occasionally, which happens more frequently since I've been working from home for nearly 2 years now. Campbell's redesigned the can labels sometime within the past year. The Tomato soup (and Tomato Bisque) has been changed too, and now it contains so much sugar that I won't eat it anymore, even for the sake of nostalgia and cheese sandwiches. The rest of what they make is pretty much dreck, in my experience. It IS mysterious why they are allowed so much shelf-space in big grocery stores any more. The stuff is just no good now.

You people and your grilled cheese with Tomato soup are just like an episode of This Is Us.

^ A grilled cheese and tomato soup snob troll, welcome to DL

We always keep the homestyle chicken noodle on hand in case we have a cold, the salty chicken broth is really good for helping to clear the head, but that's the only canned soup we eat.

Anyone remember the product called "Chicken tonight" with its catchy theme song? It basically with cream of mushroom soup in a glass jar, more expensive and with just as much sodium. There was another roasting chicken sauce product, but I think it was more lemon-based. At work, my co-workers were amused that I would have soup for breakfast, and I said that in the cold weather, it really kept my nasal passages clear. I know the top Ramen is very high in MSG, but it's a quick fixx and does the job of keeping me breathing regularly.

I was eating grilled cheese and tomato soup looooooong before "This is Us" was ever conceived.

r50 "I feel like Chicken Tonight, Chicken Tonight! I think it might have been made by the same company that made Hamburger Helper & Tuna Helper.

R21-I would eat a can of Campbells soup for a snack after school in the 1970's. I remember the winter of ca.1975 and there was no Campbells soup in the hose but there was Lipton's Vegetable Soup. So I made that which did require more effort than opening a can of soup. It was very tasty to my nine year old self. Better tasting than Campbells soup.

I had to do it.

R53- I had to do it.

Buck NEVER would have appeared in a tv commercial for Lipton Soup.

r53 I used to always keep a box of Lipton Spring Vegetable in the cabinet.I should start to do that again.

Neither Campbells or Subaru employees let alone executives live in Camden. They live Haddonfield, Cherry Hill or Moorestown, NJ. Some live on the Mainline as well.

R55- You should thank me. I'm the one who mentioned it first.

R53- The soup I prepared and ate was not cup a soup it was their regular freeze dried soup. One thing I did not concern myself with in 1978 was sodium. That freeze dried Lipton soup is VERY high in sodium.. I'm not nine years old anymore I've had to watch my sodium intake for many years now. Those were the days when you could it anything and EVERYTHING and not worry about sodium ,carbohydrates or calories.

^ I posted this

R59 Plus, you could smoke in a hospital, do cocaine in a work bathroom, and give a woman a hysterectomy if she got too emotional at a PTA meeting.

I probably haven't eaten Campbell's soup since Ronald Reagan was president.

The Healthy Request Homestyle Chicken Noodle was good up until a few months ago. They did something drastic, maybe reduced the salt way down, but it's not as good now. The label is drab and cheap looking now, too.

Here's a soup for DL superstars: Chef Lonely-Heart's Soup for One

Is there nothing American business MBAs won't run into the ground? It's like Campbell's Soup execs don't want to be in the soup business anymore - not sexy enough for them? They have one job, make decent canned soup, which wasn't a problem for many years. They all need to be swept out and the company reorganized with quality in mind.

R64 Americans don't eat canned soup anymore. It's good in casseroles, but people don't really eat those anymore, either.

An MBA (or really anyone with sense) would adjust their product line to meet the changing demands of the marketplace.

Amy's makes decent soup and i just checked the price at Whole Foods...around 2.20-2.55 a can. You don't get as much as Progresso, but quality is better and they're organic. I also notice they tend to be much thicker so you could potentially add broth or water to stretch it a bit more.

I like their bean shoup but it gives me gash.

r54 Beth, now we get it: Buck was cuter than Conrad.

R67 I didn't know you were into gash. Going Lez in your twilight years?

[quote]I probably haven't eaten Campbell's soup since Ronald Reagan was president.

Why, did he have something to do with it?

R64 Not eating canned soup anymore? I've noticed when Campbell's goes on sale in the winter the stock is nearly emptied from the shelves. People aren't admitting they eat canned soup, I think.

I like some of the chunky ones and the chowders well enough. Qúick cheap and nourishing especially in winter. I stay away from most of the classics...chicken noodle..cheddar cheeses..mushroom. Those flavors have not aged well with them.

And all tomato soup tastes like runny ketchup and water to me.

I have fond memories of my mother buying College Inn Chicken Broth but she only bought that as a base some other dish or soup.

You are right OP it’s disgusting. I think they mostly coast on their cool can.

[quote]Anyone remember the product called "Chicken tonight" with its catchy theme song?

Wasn't Chicken Tonight a meme on DL about 15-20 years ago?

I never had it but there was some kind of product where you could make a casserole by putting ingredients (noodles or rice or stuffing) on the bottom, chicken breasts (bought separately) on top, and then pour a jar of Chicken Tonight kind of sauce over it and bake. I made those all the time. It never occurred to me that it was just soup, but I'm sure it was.

I like the tomato bisque. Op, maybe your can was old like you or “tainted” lol

Nostalgia as food

Never heard of Chicken Tonight, but I do recall Chicken Delight. Here's a commercial on 77-WABC-AM radio, featuring Dan Ingram:

Here are many uses for these quality soups, I’m trying the cake made with delicious tomato soup myself.

R79 That broad's husband dropped dead from a heart explosion at 35.

I buy only the Progresso “Light” and “Reduced Sodium” varieties, and keep it only for emergencies and apocalypse.

R81 I keep Progresso in my "sick kit," in case I wake up too ill to make it down to Walgreens.

R82 I try to keep Progresso Lentil soup in my pantry.

If you are going to buy a condensed soup like Campbell's, the store brand versions are usually close to identical. I would turn store bought canned tomato soup into a tomato basil soup by addding basil, diced tomatoes and top with mozzarella cheese and croutons. That said, I generally don't eat canned tomato soup anymore unless it was produced from my garden. A vitamix makes exceptional tomato soup! Add some sweet potato or ginger to it, magnificent.

R84 Gayest post of the day

R85 We need to make DL gay again. Nothing can be too gay. Très gay c'est magnafique.

Campbell's should go for the youth market and do a line of ramen soups. For the trannies or whatever the kids are calling themselves now, have one called "My Wig". Include food coloring for whatever pretty shade of noodle you want. Gee, it'd be great.

R47 You obviously haven’t been keeping up with the series finale season of This Is Us. Jack’s mother died a few episodes ago and he was feeling very blue, because he felt he didn’t have much of a connection with her. He then remembered about her talking about making his favorite meal, but was confused about what it was. Then he had a rush of memory about going out to play in the snow and coming in and she’d have tomato soup and fried hotdog chunks ready for him and the warm safe memory that gave him, despite the hectic abusive father being around. He made the meal for his own kids and told them the story and thus healed the world. For those who didn’t get the full connection that this was his Rose Bud, there were plenty of shots of Young Child Jack with a sled. This show does not hesitate to hit you over the head to make their message clear.

To all the motherfuckers saying the Campbell executives live in cute loft apartments in Philly or in tony suburbs in New Jersey, I never said they lived in Camden, just that they had to work there. It is a shit city, ugly as hell and working there would be depressing enough not to take the job. Camden is not like Detroit where some positions have to actually live in the city limits.

Camden is lovely in the Spring, R89.

R86- My post on the thread about the deer in Maine was VERY gay.

I said if I was with those deer I would give each and every one of them a HUG and a KISS.

R84- It was that last word in your paragraph that made the WHOLE statement gay-

magnificent

I used to refrain from using the word FABULOUS ( which is an ever gayer word than magnificent) now I used the that word in place of the more hetero - FANTASTIC

[quote] Home cooks use Campbell soup as a flavored salt and thickener - you don't taste under-cooked flour.

You don't have to undercook the flour (thickener).

now I USE that word , I also put THE in by mistake. Sorry dl.

I love dairy, but it mutes flavors. Anyone notice that the tomato flavor is less tomato-ey when you add milk into the soup?

I think that's why milk works as a neutralizer for hot chili peppers burning your mouth.

Just in case you were worried about us...

Revenue Increase US$8.691 billion (2020)

Operating income Increase US$1.107 billion (2020)

Net income Increase US$1.628 billion (2020)

Total assets Decrease US$12.372 billion (2020)

Total equity Increase US$2.569 billion (2020)

We're doing just fine, thanks

R91 Great thread, BTW! (as well as your post about the Xs & Os) I feel exactly the same about my squirrels, possum, and mice.

I thought we were supposed to use corn starch as thickener, I’ve been rubbing it on my dick for years now?

On a related topic. Crockpots. I'm using canned low sodium chicken brooth in the lentils I'm cooking in the croickpot. With the usual vegetables and Italian spices and smoked paprika . I'm using the crockpot more and more as I get older. I can't be bothered with other means of cooking and since I am only working part-time I'm here to monitor it. Is this bad?

" I’ve been rubbing it on my dick for years now? "

Pics or it didn't happen

Nah, but when i'm doing lentils, i usually like the smoky flavor of a hamhock. However, you're using smoked paprika so you should be fine. Lentils thicken up quite well on their own with no need to add a thickening agent (depending on if you are cooking it for at least 3-4 hours.

the above post is meant in replay to r99.

You can use either cornstarch or flour. Also, if you want to get fancy, you can save/freeze water from pasta or potatoes, both are great thickeners as well.

Campbell's Chicken noodle is a staple during cold weather months or home sick. Cream of mushroom, cream of chicken,, cream of broccoli are holidays, casseroles, easy and quick meals. Campbell's soup and a sandwich for kids meals. Also, Dollar General has Campbell's classics beef barley,, loaded creamy potato and chicken noodle with thicker noodles, all heat and serve for a dollar each.. That's why they're still in business. I like Progresso soups best too, but when they're on sale.

R99 I don't honestly see what could be wrong or bad about cooking in a slow cooker. It's healthier than grilling/barbecuing or frying everything. Seems to me it's real cooking, and that's always healthy.

Cornstarch has a weird consistency, IMO. There's something called arrowroot that is supposed to be good for thickening. Flour is good, of course.

Yeah, agreed r105; i don't really like using cornstarch and that's why i suggested leftover pasta or potato water; good flavor, excellent thickeners.

Progreso’s if you must have canned. Campbell Soup is bad juju.

R103 Have you noticed the changes though? Seems you would be a good judge, on account of your having them so frequently.

Last year, my partner opened the Cream of Chicken to use as gravy over leftover chicken on toast, and trust me; he isn't finicky, yet he asked me to smell it. He thought it had gone off, but the expiry wasn't for two years. We opened another can for him, and it was the same. I made gravy for him, and (with his permission) donated the remainder of his case to the food bank.

Have you tasted the Cream of Chicken by itself lately? You don't notice a different smell?

I make chicken tortilla casserole, which is kind of a homemade enchilada casserole and use cream of chx soup as part of the sauce that gets ladeled throughout. However, it's been at least 2 years since I made it because I live alone and have been really depressed, busy (until laid off last Nov) and it's a lot of work for one person. Last time I used it, it smelled the same to me, but for the sauce I use a can of the soup, at least 2 cups milk and about a cup of salsa so the flavor is really muted.

^not r103

R108, I would not be surprised if the formulas have changed to cut costs. The cans are smaller, now.

I used to like Velveeta, but that has changed.

I finally am learning how to make soups. (I don't eat beef / chicken at home, only at restaurants, so it takes some learning to make vegetarian-type soups.)

The thing with Campbells is you have to add liquid, but I always only add about half of what is called for (half the can). Chunky is better but both are kinda crappy with a few exceptions. Progresso canned soup or Amy's Lentil is good.

R111 Get yourself a crockpot and a wand mixer and throw stuff in, cook and zap with the wand add stuff to adjust flavor easy as pie. Though be sure to always start with a stock, not just water.

R113 You mean an immersion blender, right, Rose?

My Kroger has been having an ongoing clearance on Campbell's Well Yes soups for $1 apiece. Of course my favourite one ran out quick (sweet potato and corn chowder...possibly the best canned soup I've ever had). I assumed the Clam Chowder would be just as good, even though I noticed on the label that it was made with cauliflower. To say it's bland is an understatement...and I like cauliflower. The Italian Wedding one is my go-to now; it's adequate for what it is.

r80 The people who work at Campbell's headquarters are barely in New Jersey, that is almost spitting distance from the Benjamin Franklin bridge which takes you to PA. They're not suffering(unless their collective conscience bothers them about what they've done to many of their products?)

I buy Angus steak on sale at Kroger chop a couple of cloves of garlic and a half cup on onion and put it in a crock pot with cream of celery not the heart healthy kind, a tbs of Tabasco. I chop up the steak first. Cream of celery seems to blend very well with the other ingredients. Years ago some schlub dropped a case of cream of shrimp and they had it for 99 cents in the dented can section. I bought every one I could find. Surprisingly it goes well with crock pot dishes of chicken and beef and pork. The garlic and onion give it excellent flavour.

R117 Canned cream soups eventually expire, you fat whore!

any recipe I see including one of those canned soups, I drop it and move on

R97- I assume they’re not your pets but wild creatures in your neighborhood.

Another creature that I think is cute that doesn’t get too much love is a Woodchuck. I never call them Groundhogs. I think Woodchuck is cuter.

An interesting character is Campbell Soup heiress Mary Alice Dorrance Malone. She's the richest woman in Pennsylvania

R103- You sound suspiciously like a FRAU.

R78 - That brought back great memories. Dan Ingram, Harry Harrison and Herb Oscar Anderson on WABC AM radio. I am officially ancient.

For you, r123.

(from r78)

The black bean soup, which they discontinued years ago, was Heaven!!! With a sliced hard boiled egg and a squeeze of lemon….miss it….but sure they would have ruined it with too much sugar and salt if it still existed

R111, boxed bone broth adds depth.

Also, one chicken quarter boiled in salt water for 45 minutes provides meat, fat, and wonderful wonderful stock.

A vegetarian trick to adding fat is the addition of ugly avocados. The nutty taste disappears leaving a nice base.

Campbell's Soup is definitely worse than it used to be. The regular tomato flavour, a staple of my 80s childhood, is as others have already said basically ketchup water now. Inedible. The cream soups (which my mom used to use to make "tuna hoosh" - the canned tuna/cream of mushroom/pasta casserole) are also terrible and smell foul. I see the post above detailing how well the Campbell's company is doing these days and can only image that some of those profits are off the back of bringing in shit tier ingredients and trading off nostalgia for the brand.

That said, the only acceptable not-from-scratch stock I've ever had is Campbell's 'Stock First'. I don't know why everyone says that Better Than Bouillon MSG-flavoured seawater is good because it isn't. The Stock First is one of 2 processed products I've ever tried that, to my mind, actually taste and can be subbed for 'the real thing.' It might only be available in Canada, which is confusing due to it being the highest quality product Campbells offers, but I'll link anyway. (note pic is of the french side of the packaging - it's called Stock First)

Oh no. The Stock First appears to have been discontinued. Oh no. Oh no. Goddamnit. It was always hard as hell to find and i never once saw any advertising for it but...whyyyyy Campbells WHY it was so good!

Is this thread just Campbell’s doing a deep dive into product research in the Gay market leading up to their Rainbow of Soups Pride Month limited editions soup line?

Target sells Progresso soup for $1.69 a can in Manhattan (and before the recent wave of inflation it used to be cheaper). That’s 2 - 3 bucks less than supermarket prices. I have no idea how they do it, but I add in a can of their house brand black beans ( .69) and that’s lunch.

For the person upthread who said Campbell's discontinued their black bean soup, as I stated earlier in the thread, Amy's Kitchen organics black bean soup is good.

R128 is inconsolable and will not be sleeping well to night, scouring the dark web for any remaining Stock stock.

I am actually quite shook by this, R132. It really was an excellent product. Why can't I have nice thiiiiiings?!

*screams into pillow*

Yeah, Target had good prices & selection on Progresso. I finally found Chickarina there. Good but salty.

Those cans cost more to recycle than the soup.

I gave canned goods up when I cared for a parent on a warfarin/diabetic meal plan. It's easier to do since canned goods' price hikes have outpaced everything else.

FYI, I live next door to a lovely middle management type who worked for Campbell's. Where I live is hardly the Mainline, but instead a middle-class Irish-Catholic and mostly blue collarish area of suburban Philly.

The only canned soup I can eat is Progresso butternut squash soup. I used to like their chicken noodle soup but find it inedible now with its mushy noodles. Their tomato soups (and Amy’s) have as much sugar as a can of Coke.

Campbell’s chicken noodle soup has always been gross, they should call it gamey gristle soup.

It's kept in business by the same people who go to Panera bread. We even have a Panera aficionado who posts here.

R122 - Agree, It does not take a crystal ball to envision R103 in late model Dodge minivan racing to Walmart and the Dollartree.

Campbell's chicken noodle soup is just... gross. Mushy noodles, nasty cubes of mystery meat, and just... wrong.

Liptons' "Noodle Soup" is nasty, but in a way that's appealing once or twice a year... maybe.

Chicken-flavored ramen is mysteriously tasty. And its noodles are WAY better than Liptons' inch-long noodlettes.

Campbell's tomato soup is ok with half & half or heavy cream, but no better IMHO than Aldi or Walmart/GreatValue.

R136 You live in Easttown and Mare is your town detective?

[quote]gamey gristle soup

Perfect description of it, R137. Those little chunks of gristle were always foul, but it used to taste better. It now tastes of nothing, which is kind of astounding given the sodium level.

R140 Instant is what I've replaced canned soups with. You can now get non-shit-tier ramen at most grocery stores and you're right about the chicken being suspiciously flavourful.

They have Kroger's in Canada, r115? Huh, Google said they do, I had no idea.

If you can find it and it's on sale, Rao's (of spaghetti sauce fame) has an Italian Wedding Soup that's really good. If it's a little bland for you, add a little fresh salt and pepper and thyme, and top with Parmesan and chopped fresh Italian parsley.

I bought like 20 cans of Campbell Soup at the beginning of the Pandemic, anticipating a mass panic. I opened one and gave the rest away. I’d rather starve than eat that gory cat vomit again.

R120 Yes, all of them outdoor critters in the garden. Two days ago I had to begin day drinking at 11:00 on account of seeing a Red Tailed Hawk get one of the mice. Posters shall say "it's the food chain", or whatnot, but I was gutted.

R145 You're drunk right now, aren't you?

R146 No, on my third coffee actually, and haven't had any cocktails since those two G&Ts.

They own a bunch of brands.

You fat whores thought Godiva was fancy! It's a Campbell's brand!

I wish I had a big bowl of Godiva on a cold winter’s day.

Campbell’s sold Godiva over a decade ago, although some fatties here are probably still hoarding that vintage along with their classic cream of mushroom.

Don’t forget that quintessential mid century Sylvia Plath beloved recipe of Tomato Soup Cake!

Speaking of Warhol, many bring cans of soup and vintage glass bottles of Coke to his grave.

Please don't.

It’s a front for laundering drug money. Just ask Queen Elizabeth!

[quote] " i agree the tomato tastes like metal ketchup water."

I agree. Fortunately, it's easy to make a semi-homemade version using canned tomatoes, fresh garlic, onions, olive oil, and cream (should you want it creamy). I sometimes like to crisp two pieces of bacon in the pan before adding the onions (though I admit to dumping some of the grease beforehand). Then I add the crisp bacon to the finished soup.

If I don't add bacon, I like to float a pat of salted butter on top of the finished serving of hot tomato soup. Rivulets of melted butter are a wonderful complement.

The condensed soups are useful for adapting. I take the Chicken and Rice and I add some chopped onion, dried wakame, some of that Japanse sushi jar with sesame and bonito flakes, and a little sesame oil at the end. The Cream of Tomato, just add chopped ginger, garlic and onion, with some coconut milk.

R157 Is basically making Stone Soup with the Campbell’s being the stone.

That's hilarious, R158. I never heard of adding so many ingredients to a canned soup.

I still once in a blue moon eat their Cream of Chicken soup. It only has one tiny 1/4 inch piece of chicken in it. Literally just one piece. But I like the flavor. Sometimes I will add left over rotisserie chicken to it and not half bad.

Why are all you people complaining about too much sugar in the tomato soup? There's no longer "sugar" in there. It is of course now corn syrup.

R161 Metabolically speaking, HFCS and sugar are the same thing.

But kindly join the ignorant mob of soccer moms and batshit millennials screeching about the scourge of HFCS in food you're not eating anyway.

R162 I knew some oh dear would say that so I carefully put "sugar" in quotes, just for you.

Anyone who eats knows that food comes out tasting different with corn syrup.

I ate copious amounts of Campbells Chicken Noodle Soup as a kid, I can’t bear to look at it now. I don’t even l chicken noodle soup made from scratch. Mushy noodles make me urp. Don’t care for egg noodles anyway.

Substituting corn syrup for sugar ruined a lot of once good products

Corn syrup is moved around the country in those big, nasty tanker cars, car after car after car each with thousands of gallons of that fucking poison made for human consumption.

Per above:

Did bean counters play a role in this? They contributed to the cheapening of American cars. Makes me wonder…

HFCS has traces of mercury and agrochemicals as well. Vile goo.

It's not just Campbell's. All canned products used to taste better. I posted not long ago in another thread that when I was a kid, Chef Boyardee tasted like canned pasta. Now it tastes like canned paste.

And yes, it's the bean counters and greed.

I hate accountants.

When I was preparing for my colonoscopy, I read that the broth from the Campbell's chicken noodle soup (solids drained) is better-tasting than canned chicken broth. So, I drank that ( Campbell's CNS, strained). It's not really clear, but it worked for my colonoscopy and, IMO, it did taste pretty good. When you're doing that prep for your colonoscopy, you're grateful for little things.