- Alton Brown born (1962)
Reinventing Campbell's Soups at Home
Recipe of the day
In the midst of cool weather, this is just what the doctor ordered — delicious soup served piping hot in a big bowl with some warm, crusty bread. And when it comes to ready-made soup, no brand is more iconic in the minds of Americans than Campbell's, despite competitors' best efforts in taste tests and advertising, the premise of which often revolves around superior taste, value, and sometimes nutrition.
But, deep down, as cooks, we all know that nothing beats homemade soup. While the convenience of popping open a can and heating up its soup-like contents is hard to beat, once the meal is down the hatch (or for the more discerning, halfway finished), a creeping sense of guilt and perhaps regret always comes around. Think of the salt — just a half cup of Campbell's condensed tomato soup contains 480 milligrams of sodium; 750 milligrams for broccoli cheese; and 890 milligrams for both chicken noodle and beef with vegetables and barley. Think of the additives — Campbell's cream of mushroom soup, for example, contains monosodium glutamate, better known as MSG (we can't fathom why since mushrooms and cream already taste pretty savory), and the tomato soup lists high-fructose corn syrup as its second ingredient. And don't get us started on mushy vegetables, noodles, or "meat."
So leave the cans on the shelf, and try making our quick, easy homemade versions instead. Not only do they taste better, but they're healthier, too.
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
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