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Tomato based Campbell's soups changed flavor when they built a new plant in Ohio & tore down the old plant in Camden. They used to contract with farmers in South Jersey to grow the tomatoes. They now get the tomatoes from farmers in Ohio.
Progresso soups are canned in Vineland which is also in South Jersey.
Ah, that explains it. Nothing tastes like a Jersey tomato. I think it's the toxic waste in our soil.
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Originally Posted by Mightyqueen801
Ah, that explains it. Nothing tastes like a Jersey tomato. I think it's the toxic waste in our soil.
Progresso is using the vegetables from South Jersey that Campbell's used a generation or so ago.
The closest that I've tasted to Jersey tomatoes is NC tomatoes grown in the Piedmont. Most of the Jersey tomatoes have come from the farms in a strip of piedmont clay, the same type of soil that is in the NC Piedmont.
Progresso is using the vegetables from South Jersey that Campbell's used a generation or so ago.
The closest that I've tasted to Jersey tomatoes is NC tomatoes grown in the Piedmont. Most of the Jersey tomatoes have come from the farms in a strip of piedmont clay, the same type of soil that is in the NC Piedmont.
I think the tomato soup is sweeter. More sugar. Or high fructose corn syrup?
Yes, high fructose corn syrup seems to be everywhere these days and at the same time diabetes rates are skyrocketing. It seems almost everyone I know these days are either pre-diabetic or already dealing with diagnosed diabetes. I have relatives that have to test their sugar levels at different times of the day and then have to inject themselves with insulin, sometimes twice a day, or if they are "lucky" they take a pill.
Back to the tomato soup - tomato soup tastes better with a bit of cream (heavy whipped cream, once in a while). You can even add it to can soup sometimes, I think but I like to make my own tomato soup. Creamy texture sometimes tastes better than adding sugar to the soup.
Yes, high fructose corn syrup seems to be everywhere these days and at the same time diabetes rates are skyrocketing. It seems almost everyone I know these days are either pre-diabetic or already dealing with diagnosed diabetes. I have relatives that have to test their sugar levels at different times of the day and then have to inject themselves with insulin, sometimes twice a day, or if they are "lucky" they take a pill.
Back to the tomato soup - tomato soup tastes better with a bit of cream (heavy whipped cream, once in a while). You can even add it to can soup sometimes, I think but I like to make my own tomato soup. Creamy texture sometimes tastes better than adding sugar to the soup.
I make Campbell's Cream of Mushroom and Tomato with whole milk only; never water. Maybe I should try sour cream to cut the sweetness?
Progresso is using the vegetables from South Jersey that Campbell's used a generation or so ago.
The closest that I've tasted to Jersey tomatoes is NC tomatoes grown in the Piedmont. Most of the Jersey tomatoes have come from the farms in a strip of piedmont clay, the same type of soil that is in the NC Piedmont.
I admit to buying an occasional cream of onion or cream of mushroom can. Usually freeze small portions so when I need a quick thickener or more flavor, a tablespoon can be added...
Maybe I should try sour cream to cut the sweetness?
Personally, I'd try a splash of a good dry red wine
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Progresso is using the vegetables from South Jersey that Campbell's used a generation or so ago.
