I tried Campbell’s Chicken Corn Chowder yesterday (due to the suggestions here) and it was quite good.
I appreciate all of these ideas! 
There are three flavors of the Campbell’s Select Harvest soups I like, Italian-Style Wedding, Mexican Chicken Tortilla, and French Onion.
I only doctor up the French onion by tossing in a handful of croutons and some thinly sliced Jarlsberg or gruyere cheese in the bowl before pouring the boiling hot soup over all of it.
All the varieties I mentioned are canned.
Campbell’s Chunky Beef with Country Vegetables. I stir in more frozen vegetables too, peas and corn, or whatever.
Progresso Chicken & Rice, for when I’m feeling sick and mopey.
They used to be single-serving size, back when they were in the 10.75-ounce cans. Now they’re 15.25-ounce microwaveable thingys, which is more like a serving-and-a-half.
I wonder how many people traded up to the new size without adjusting for the bigger portion, and are confused as to why they’ve gained weight?
All of Amy’s soups are divine (I’ve had just about every single one of them too except the spanish & red beans one) except for the Thai coconut soup. I think Jack Bauer would have talked if they fed him that.
The best Amy’s are the squash, lentil and any of the tomato soups.
Read Post #32.
Read post #47.
Read my lips. No canned soup shall pass when homemade is available.
Agreed. I know it’s not much more than a bowl full of salt and noodles, but when I’m sick I find myself wanting it.
I enjoy the Target brand (Market Pantry) lentil soup. Until I can learn to make a near-copy of it, it’s my absolute favorite lentil soup in the whole world, although the Progresso one isn’t bad. I like most of the Progresso vegetable soups. Their minestrone is decent. I tend to avoid anything with chunks of meat in it, because the meat is always pretty squishy and that’s not the least bit appealing to me.
So, who’s going to start the companion “share your awesome homemade soup recipes” thread?
I don’t know about Hormel’s regular chili, but their new line of “master” chilies is pretty damn good to come out of a can.
Cool. I’ll look for that.
Hormel is often disparaged, but their DiLusso sandwich meats are really good, especially for those of us who don’t live in areas where specialty meats are available.
Habitant pea soup is great.
Golden Mushroom is the best Campbell’s. I can’t eat it any more because of the salt.
is that why those disappeared? i loved the chicken alfredo one. damn, i loved that stuff!
It’s a package, not a can, but I like Bear Creek’s minestrone. I add a can of chickpeas. Yum.
Although it was dissed in another recent thread, I am very fond of Dominique’s US Senate Bean Soup. Wish I could get it in Korea…
Campbell’s cream of mushroom soup. It’s an essential ingredient in tuna noodle casserole.
When I’m sick I crave my Nanny soup: One of those big cans of Campbell’s tomato, with chopped onion and potatoes. Sometimes she’d add fresh tomatoes. Ooh and lots of black pepper. I’m sure most would find this too much work for canned soup when you can just make the soup yourself, but this is what I got as a child when I was sick, and so this is the exact taste I want now.
Try cream of celery once, I dare you. I love cream of mushroom, but the celery is better for tuna noodle casserole.