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Favorite Canned Soup(s)

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Not sure it this topic has been visited so I thought I'd throw it out there.

One of my all time favorites is Anderson's Split Pea. Its creamy consistency and wonderful flavor really satisfies my hunger. Served with a couple of hot cheesy soft bread sticks...yeah there's a meal!

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  1. Where do you get the Anderson's brand? I don't think I've seen it around WI, where I live. I like a couple of the Progresso Soups: Macaroni & Bean, and Tomato Rotini. Both are very good. I am kind of sensitive to canned soup because sometimes they just taste like the can. I'll be curious what others think. Thanks for the post.

    15 Replies
    1. re: sophia519

      I love every Progresso soup except Tomato Basil. Not sure what it is about that one but it seems to taste very "canny". I eat their Lentil soup at least once a month, with shaved Pecorino Romano on top. I also think their minestrone and French Onion are great.

      1. re: southernitalian

        I had a can of Progresso "Chicken and Noodle" and wasn't expecting much. It was incredibly good - - ate the whole can. Plus, 5 grams of fat for the full two servings.

        1. re: Hensley

          Progresso is surprisingly good. I was pretty disappointed by their clam chowder, though. I'll stick with Campbell's Chunky for my chowder fix.

          1. re: spellweaver16

            I was bummed when they discontinued their cream of mushroom: very creamy & very mushroomy. Truth in advertising.

            1. re: tatamagouche

              Progresso still makes their creamy mushroom. Your store just may not be ordering it. I saw it listed on the Betty Crocker / Progresso site when I was there yesterday looking for some info for an article I was writing.

              http://www.bettycrocker.com/products/...

              1. re: JMF

                Just for kicks I tried the Progresso creamy mushroom. GAG! Plasticky flavor and rubbery mushrooms that were almost the texture of rubber bands.

      2. re: sophia519

        I think Anderson's is just around the California area - that's where the Anderson's restaurants/rest stops are.
        By the way, I love to top my Anderson's Split Pea with a little seasoned salt - they serve it that way at the restaurant, with seasoned salt on the tables.
        I think that Campbell's Scotch Broth is yummy.

        1. re: aurora50

          My two favorite Campbell's soups when I was growing up were the Scotch Broth and the Pepper Pot. Unfortunately, not only are these not generally distributed unless there's a specific market for them in an area, but they've changed the recipes! The last Scotch Broth I had was beef, instead of mutton, and the Pepper Pot was flecked with little specks of tripe instead of being loaded with it. I don't know if the fact that these are now made in Canada had anything to do with the recipe changes, but after the trouble I had to go to just getting my grocer to order some I found the new versions very disappointing.

          Anderson's is a West Coast brand, and very good indeed, but the Split Pea from Campbell's and from Heinz were both very welcome in my lunch bowl, as was the Campbell Bean w/Bacon. And on snowy days the perfect lunch was Cream of Tomato and grilled cheese sandwiches. Oh, and I loved both the Cream of Asparagus and Cream of Mushroom, but I was a weird kid...

          1. re: Will Owen

            Campbell's golden mushroom soup makes a fine basis for meatloaf gravy.

            Cream of shrimp soup is handy to have on hand for yesterday's leftover baked fish encore.

            As for the tomato soup / grilled cheese classic combo - that can only be improved upon by using TJ's tomato-bell pepper soup instead of campbell's.

            1. re: Will Owen

              "m from Canada, and I know that my Campbell's Scotch Broth has mutton. But I've never had Pepper Pot, so I can't say anything re; its tripiness.

            2. re: aurora50

              Love Scotch Broth! It and Chicken & Stars take me waaaay back.

            3. re: sophia519

              I think 'aurora' is right. It's probably not maketed/distributed too much outside of California. But you can purchase it through Amazon.com's 'gourmet' food link albeit by the case. Below is the link in case your interested. I'd say it's worth it if you really want to try it. And if you don't end up liking it you can always share the remainder with family and friends or donate it to a food bank. Below the Amazon link is the link to Anderson's web. Back in 1999 they celebrated their 75th anniversery. They must be doing something right. I believe that the Restaurant/Gift Shop in Buelton is the only one left. There were 1 or 2 other locations at one time. One I know for sure was just of Interstate 5 between L.A. & San Diego somewhere around the town of Leucadia if I'm not mistaken. I think there also may have been one somewhere along Route 99 between Bakersfield & Sacramento (not sure though).

              http://www.amazon.com/Andersens-Natur...

              http://www.peasoupandersens.net/

              1. re: crt

                I see Anderson's Split Pea and Anderson's Tomato in my local 99 Cent stores here in Los Angeles

                1. re: crt

                  The one that you mentioned off the 5 in San Diego county still stands, just not an Anderson's any longer. It is located near the outlets in Carlsbad. I also recall a third one as a child, but it's been so long, I really don't remember what city that one was in. I also use to buy their bucket of cookies for my gramps whenever I was near one.

                  1. re: justagthing

                    Yeah 'JAT' I knew about that and the fact that it has long since been closed but the building still stands. Haven't been down in that area in such a long time though. We did dine there once. Like you, also, I can't for the life of me remember exactly where that third one was other than I think where I mentioned in my 1/24/08 1:38PM post. At the 'peasoupandersens' web they don't mention anything about the locations that eventually closed.

              2. I don't recall every having a canned soup that was as good as a good 'home made' or decent restaurant soup. That being said, and given that I can heat it up in couple of minutes, I will do a can of Campbells tomato with a nice, crusty, buttery grilled cheese anytime.

                10 Replies
                1. re: bnemes3343

                  I'm glad I'm not alone.

                  Campbells tomato soup and grilled cheese is perfect on a cold gray day.
                  A normal winter day in Indy.

                  1. re: Cookiefiend

                    Or when you feel kind of sick and need a little food comfort. Me too, except now I use the red. sodium Campbell's tomato soup, and lower fat cheese. This is the only canned soup I will now eat.

                    Progresso soups taste good, but almost all are really high in sodium.

                    1. re: sueatmo

                      Do you like the reduced sodium Campbell's as well as the regular?

                      Maybe I should try it... tonight even... it's that gray day thing again.

                      1. re: Cookiefiend

                        If you all like the Campbell's Tomato, you should try their Tomato Bisque. So good.

                        1. re: Cookiefiend

                          I like the reduced sodium tomato (supposed to follow a low salt diet---not real good at it), but it definitely is much different from the regular. I probably like the regular better, but maybe because that's what I grew up eating. Plus, I think they use extra sugar in the RS one to make up for the lack of salt.

                          1. re: diablo

                            That's what I thought too...

                            Like they need to put extra sugar in!

                      2. re: Cookiefiend

                        Couldn't agree more! On a frosty Friday up here in the Great White North, Campbell's tomato and a grilled cheese are the perfect counterpoint to the weather outside. I upgrade my soup by mixing it with milk instead of water, and adding some basil and tarragon to it. And, instead of ketchup (I'm already getting my tomato fix from the soup), I use HP sauce with my sandwich.

                      3. re: bnemes3343

                        Campbells tomato and a grilled cheese is the perfect comfort food. I have made my own tomato soup, but canned is very convenient.

                        1. re: Kelli2006

                          Since you brought up this subject let me share a question I've been embarrassed to ask ... can "homemade" tomato soup be considered "homemade" if some of its ingredients are made from canned ingredients, such as any source other than "fresh" tomatoes? If a person is making tomato soup from canned tomatoes, isn't this just one step up from already prepared ready to eat canned tomato soup?

                          I am tempted to make fresh soup in my pressure cooker, and if the soup requires just a small amout of tomatoes I may just splurge. But I do like Campbell's tomato which I jazz up with all kinds of spices. Even my local supermarket's brand of tomato soup which is basically a knockoff of the Campbell's brand is decent. My reason for wanting to make soup from scratch is to have a healthier and "livelier" version.

                          I wonder how my local Indian restaurant makes its tomato soup. I can't imagine them putting fresh tomatoes in a big vat and proceeding. It would be very expensive. So, if canned tomatoes are used for such soup, then the question becomes, which brand of canned tomatoes produces the freshest tasting tomato soup? (I agree with the other poster - I like Progresso, particularly their lentil soup, but don't care for its tomato basil - not sure why, it may be that it tastes too acidic, not sure what taste is a turnoff for me. I prefer Campbell's. Haven't taste many other brands for tomato. Last time I tasted Campbell's lentil soup last year, it didn't taste as agreeable to me as Progresso's, which I also jazz up with all kinds of vegetables and spices. If I would make lentil soup from scratch, I would try to duplicate their recipe for taste!!)

                          1. re: FelafelBoy

                            I feel that canned tomatoes are a valid ingredient and you can call the dish homemade. I'll duke it out with anyone who says my spaghetti meat sauce isn't homemade after six hours of preparation and simmering because I used canned tomatoes.

                            I think frozen vegetables are also ok, as well as dried beans. heck you can't make lentil or split pea soup without dried legumes, and they have been processed.

                      4. i am a sucker for Campbells Bean with Bacon soup. One of the very few prepared items I will lower my standards to eat.

                        4 Replies
                        1. re: swsidejim

                          AMEN! I had B with B for every other lunch when in college (Ks. State. U. in the 60's - married and destitute). I still love it to this day. Combined with a grilled cheese sandwich, major good eats.
                          Bob

                          1. re: SonyBob

                            had grilled ham and cheese, and a can of B & B on Tuesday night for dinner.

                            1. re: SonyBob

                              Grilled cheese with B&B soup?

                              Best. Comfort. Food. Ever.

                            2. re: swsidejim

                              OMG, Beans with Bacon. It is addicting.

                            3. Pacific Foods Roasted Red Pepper and Tomatoe, Sweet Buttery Corn, and Creamy Red Lentil are all good, lowfat/cal, organic, and make excellent bases for other soups.
                              Amy's Organic Vegetarian Lentil is really satisfying.
                              Campbells Select 98%FF new England Clam Chowder is also hearty and satisfying, but requires a bit of cracked pepper to round it out.

                              4 Replies
                              1. re: ArikaDawn

                                I agree with the Pacific Roasted Red Pepper & Tomato soup - I have a bowl almost every day! Not really canned though, it's in one of those giant juicebox-type containers.

                                I also like Amy's Minestrone.

                                1. re: ArikaDawn

                                  Love the Sweet Buttery Corn flavor!

                                  1. re: ArikaDawn

                                    Yeah, the Pacific Red Pepper and Tomato is excellent. I like to toss in a shake of red pepper flakes for some heat.

                                    Canned soup wise, I love Campbells Select Italian Wedding soup. The whole can is under 250 calories and so tasty. The sodium level is a little scary though.

                                    1. re: ArikaDawn

                                      How 'bout a couple my favs:

                                      Roasted Garlic Mushroom Lentil Soup
                                      or
                                      Vegetable Lentil & Roasted Red Pepper Soup

                                      http://www.pacificfoods.com/food/soup...

                                    2. Progresso Macaroni & Bean or Campbells Chunky New England Clam Chowder.
                                      That being said my mother-in-law insists on making home made macaroni & bean soup every time she visits. Last time she came I went snooping around and found about 6 cans of campbells bacon & bean soup (which I don't buy). Turns out her homemade soup was just canned soup with added canned beans and some macaroni.