The new Campbells Chunky chili isn’t bad for a canned chili… I like the Roadhouse variety.
I make all my own soups because I decided long ago that Campbell’s will be kept in my house only as Emergency Hurricane Food. Recently, in a pinch with no groceries in the house, I popped open a can of Vegetarian Vegetable, which was its usual mediocre soup with no real flavor. So next time I was at the store, I stopped to read the label.
See, like Bill Maher, I’m on this kick where High Fructose Corn Syrup is the Antichrist and the root of all evil in this world today. HFCS is probably why Bush was reelected. But anyway. I’m trying to eliminate it from my diet.
I read the label on that Vegetarian Vegetable soup and guess what it contains! Yep. Pure evil: High Fructose Corn Syrup. So I read a few other cans and realized I was never going to eat Campbell’s soup again. (Unless they stop putting evil in the cans.)
I guess I’m weird because I actually like almost all of the Campbell’s soups – condensed and ready-to-serve – with the exception of the Healthy Request ones. No flavor at all. But the Chunky soups are great, and the Fiesta Vegetable ready-to-serve is really tasty.
Progresso soups are terrible. I concluded that every single one of them tastes exactly the same even though they’re getting fancy varieties like Rotisserie chicken and such. It still tasted like the watery, soulless chicken soup they’ve always made.
I bought some Campbell’s Tomato Soup with Goldfish pasta, and it was great, particularly with X-treme Goldfish crackers in it.
**Are there any Campbells canned soups that don’t suck? **
No.
Why is there corn syrup in soup, anyway? I don’t get it. Really. I don’t put sweeteners in my homemade soup.
Straight out of the can allmost every soup you can buy sucks. But used as a base for your own soup recipe and they nearly all can be good. Crushed garlic in any cream of tomatoe soup then add a mixture of cream and gorgonzolla when served and swirl in, serve with crusty bread. You can’t go too wrong with that, and you don’t have to go through the rether lengthy (though worthwhile) effort of making your own tomatoe soup base.
Campbell’s tomato bisque soup is THE BEST!!! Make it with one can of skim milk, lots of whisking, and heat it slowly on the stove. Good with crackers.
At the risk of hijacking…
Has the Tomato soup become sweeter in recent years?
I’ve noticed the last few times I’ve had Campbell’s tomato soup (obligatory w/grilled cheese, IMO) that it tastes a lot sweeter than I’m expecting.
I only have it once every 6 months or so, so I’d estimate that I noticed the extra sweetness about 2 years ago.
Have they changed the recipe, or has my palate changed?
Oh - and Campbell’s soups that I do like:
Condensed:
Vegetable Beef - I love the weird texture of the peas
Chicken & Stars
Bean w/Bacon
Chunky:
Chicken Corn Chowder
Clam Chowder
and I have a weird fondness for the sirloin burger w/vegetables one - can’t remember the name
The rest of them I think are kind of gross. Except once a year when I get an uncontrollable hankering for Cream of Asparagus or Cream of Potato.
Motorgirl, thanks for reminding me of bean with bacon! That soup comprised my entire childhood.
I also like the Chunky Chicken and Dumplings, microwaved, with lots and lots of black pepper.
I try to avoid any recipe that calls for a cream of__________ soup. They’s nasty. I like to use Cheese soup in recipes though.
I had Mega-Noodles for lunch yesterday. I also like Chicken & Stars. If they could mix the big noodles from Mega-Noodles with the broth from Chicken & Stars it would be great.
Minestrone is good if you pile a bunch of shredded cheese on top.
Oh, and I never put the full amount of water in. That helps the flavor alot.
I really like their “Potato with Bacon and Chives” Chunky style. The Potato Ham Chowder is good stuff too. I like the Chicken and Sausage Jambyliah to.
I remember the first time I tried to make condensed soup by myself for the first time (mostly because my mother gives me a hard time about that to this day!) I searched the whole kitchen for a measuring cup that said “1 Can.” :smack: I still don’t think that “add 1 can of water” is nearly as intuitive as most people think…
Chunky Sirloin Burger
That and Tomato are the only ones I still really like as an adult.
It can’t be that good! $9.90 for two cans? Sheesh!
It’s the high fructose corn syrup.
I like the Beef with Vegetables and Barley
I add a can of asparagus spears to a can of Cream of Asparagus. Yummy.
I still haven’t completely recovered from the change in the cream of mushroom soup recipe. They made it “creamier” and completely ruined the taste (IMO). :mad: There is a tuna-casserole-wannabe dish I make quite frequently that features that soup: I’ve been making it since I was a kid, it’s definitely one of my comfort foods, but it will never again taste the way it used to. I use the 98% fat free cream of mush now, mostly because it’s the closest in taste to the original stuff but also in an effort to eat at least a little better.
That said, I concur that Campbell’s tomato soup rocks, and I’m also fond of using their cheddar soup when I make mac & cheese. 
I grew up with Cream of Mushroom (made with milk) and it was a trick (an advanced skill, really) to get the milk blended into the soup so you didn’t get lumps that were kinda, okay, a lot, like phlegm. So, a few years ago they “improved” it by changing the texture which means they turned it into a nasty gluey consistency. Smoother yes but yuck!
Another childhood tradition down the toilet.