The Campbell’s Soup Company has been selling cans of condensed soup since the turn of the twentieth century. Over the years, plenty of products have come and gone, but the condensed soups, which remain their flagship product line, is still holding fast to soups that haven’t been in vogue for decades (if they ever were to begin with). Even the tripe-based pepper pot soup, which was one of their original offerings, stuck around until being discontinued in 2010, and their mutton-based Scotch Broth can still be found in Canada. Today, Campbell’s produces a whopping 79 condensed soups! Here are six that you most likely didn’t even know were for sale, but they still are, and can be found in just about every supermarket.
Instead of just using straight beef stock, this consommé is kicked up with a little tomato purée.
Bean with Bacon
Pea beans, bacon, and carrots in a tomato purée will take you right back to the Nifty Fifties.
If you’re not comfortable with eating a bowl of straight cheese sauce, they also sell Broccoli Cheese Soup and Fiesta Nacho Cheese Soup.
You can make every day Mardi Gras with this soup that most people don’t even realize exists.
Cream of Shrimp
Campbell’s still produces a lot of “Cream of” soups, including asparagus, broccoli, celery, mushroom, onion, and chicken. The most obscure, however, is definitely Cream of Shrimp, which contains real shrimp (“treated with sodium phosphates to retain moisture”).
There’s Cream of Mushroom, Beefy Mushroom, Fat-Free Cream of Mushroom… it’s clear that people like their mushroom soup. But it’s easy to forget about the Golden Mushroom soup, which is beef stock- and tomato-based, and contains a touch of Sauternes wine.