Progresso Chickarina
Progresso Italian Wedding
Progresso Tomato Basil (with feta or some other cheese, crushed pita chips, and basil leaves added in)
Snow’s makes an exceptional New England Clam Chowder, which when prepared properly is every bit as good as most of the seafood places around here make. It actually is less expensive than Campells Chunky or Progresso, and at least to my tastes, much, MUCH better tasting.
The secret is you can’t simply follow the directions on the can, you need to horehaus it up with a generous amount of butter, a dash of both worcestershire sauce and a quality Louisiana hot sauce (Crystal, Trappey’s), some dill weed and dried parsley, fresh ground pepper and then only add just about a quarter of a can of milk (the directions call for adding an entire can of milk, which would actually make the soup inedible) while bringing to a slow boil, stirring constantly.
It is amazingly good, and not just for something out of a can, but it stands up against any clam chowder I have ever eaten, from both high-end restaurants as well as tiny little seafood shacks at the beach or the wharf.
Try it out!!!
I forgot to mention Puree Mongole, which is an old recipe. Combine a can of tomato soup with a can of split pea soup, with a little milk, and it becomes something bigger than its parts. Traditionally a dash of sherry is added, or you can put in vegetables or curry powder. Add crabmeat and you have crab bisque!
Habitant French Canadian style split pea soup.
Wish I could find it in SC.
Chunky New England is a crime against cuisine. New England clam chowder without milk or cream it it? Appalling.
Progresso is the only canned soup that is worth a meal. I liked their pasta fazool and some of their chicken soups.
I’ll use some Campbell’s Chunky soups since the come in a single serving size, but I don’t fool myself into thinking that’s great soup.
According to this site, the USDA prohibits its* import. ( Anyone have any idea for the love of God why the American people are left legally bereft of the best pea soup that comes in a tin?
Fall-out from the soft wood lumber dispute? Satanic conspiracy? Belgium?
*the ham-carrying variety, anyway
Great ideas! I’m makin’ me a shopping list. 
Progresso recently released a line of Mexican-style soups. Their version of aalbondigashttp://simplyrecipes.com/recipes/albondigas_soup/ is very good. It’s the only albondigas I’ve ever had, though…
Joe
I really love Campbell’s cream of chicken, but it always has to be mixed with something. I also really love their chicken noodle soup, even if it tastes nothing like homemade. If I’m sick, that’s the chicken soup I want.
Seconded.
Should I look for the Trader Joe’s lentil in a can or carton? Split pea? Love their black bean and organic tomato varieties, both of which come in a carton. Roasted red pepper and tomato is good too. I’m such a fan of lentil soup and pea soup I think I would have noticed them if they were adjacent on the shelf at TJ’s.
In regular grocery stores, I like Progresso’s macaroni and bean (or pasta fazool as RealityChuck listed above), though I find their split pea too crunchy.
I have no problem with good old Campbell’s tomato (made with milk and a little hot sauce), chicken noodle, chicken with rice, or vegetable beef. I used to love their condensed chicken and dumplings but can’t find it anymore–the chunky one is too creamy and not the same. :mad:
When I’m sick, and can’t be bothered to make up a nice chicken matzo ball soup, I subsist on Lipton’s chicken noodle. That warm salty broth is so soothing.
I can’t see why anyone wants to use pre-prepared, commercial soup. I can make true, delicious, chicken soup for less money than any canned concoction costs, freeze it in small portion containers, and prepare it using microwave technology for less hassle and cost than opening a can.
Not to mention it tastes terrific and others seem to agree with me.
Read post #1
I like my own soup, too, but I don’t have room in the little refrigerator freezer to store a dozen containers! And sometimes I like clam chowder or French onion, or beef consomee for a change. I guess i could go out and buy a freezer and spend a week brewing up batches of different soups, but I don’t like soup THAT much.
Oh, and the package of chicken broth and matzo ball soup (where you make the matzo balls separately and cook them in the broth) - that stuff is DELICIOUS! Never had it till this year.
My daughter loves Heinz cream of tomato soup and cream of chicken soup. They are not replacements for soups made at home - they taste different.
Besides, making soup at home is very easy but it’s still a lot more effort than ‘open tin, pour in bowl, heat’ and a hell of a lot quicker than waiting for frozen soup to defrost.
I usually prefer my own soup, too. But if we’re out of frozen soup, and I’m sick…canned soup is MUCH better than what my husband makes.
Which brand is that?
Manischewitz Matzo Ball & Soup Mix. I found it in the international foods aisle at the grocery store.
My wife buys a variety of soups. When I make it for myself, i pick 2 cans ,mix them in the pan and heat them up. Almost any 2 will do.
Baxter’s Soups are good. They have a choices of vegetarian goodness. Knorr Swiss too!