Canned soups (coupons, freezer, calories, cream)

[arwenmark]

I eat Cambell's cream of Asparagus virtually every day, just finished a bowl in fact. I make it with water not milk. I also have tomato, chicken noodle, chicken rice, vegetable beef. I very rarely eat any homemade soups and find them not as good when I do, other than home made clam chowder, scallop stew or oyster stew. also homemade beef stew but I don't consider that a soup really.

[goldenlove]

I like a couple of the Progresso soups, the tomato basil, hearty tomato, vegetable and minestrone. I like to have them here just in case I can't find anything that appeals to me. I also keep Campbell's tomato on hand, love it with grilled cheese, especially if I am not feeling well. And Campbell's cream of mushroom. I like to go back to my younger, just learning to cook meals once in a while and that's chicken breasts browned and then simmered in cream of mushroom soup served with rice. I do buy Oodles of Noodles once in a while. I had some today for the first time in a couple of years. I stir in an egg at the end of cooking and have my own version of egg drop soup.

I made french onion soup in my slow cooker yesterday. It was yummy!

[Crazy4Chickens]

Campbell's Vegetable beef soup is my favorite. I don't eat it very much because it is high in sodium. I enjoy making soup, but for emergency purposes I keep some condensed soup on hand, and for a quick lunch from time to time.

[otterhere]

I'm a fan, for all the reasons you list: it's quick, easy, cheap, comforting, filling, pretty good tasting, and healthier than many other options. Progresso, Campbell's Chunky, and the condensed cream of tomato/mushroom made with milk and a dollop of sour cream.

I also drink canned hot broth (chicken or beef) as a beverage in winter.

Fun fact: salt (sodium) doesn't CAUSE high blood pressure; you only have to worry about it if you already HAVE high blood pressure.

[oregonwoodsmoke]

I used to occassionally cook with a can of mushroom soup, but it has changed from a nice flavor to a can of gloppy salt. If I want to cook with mushroom soup, I make my own mushroom soup.

However, I do buy the Campbell's chunky New England clam chowder. It's not homemade, but it tastes like clam chowder and it is easy to pop the top and zap it in the microwave. A local store puts it on sale for 96 cents once or twice a year and I buy a few cans and put them in the pantry, waiting for lunch on a cold day.

[randomparent]

I cannot remember the last time I bought canned soup, but I'm willing to give some of the suggestions here a try.

[XRiteMA98]

90% of time I make my own soups. However I don't do the chowders and I buy them. sometimes when I'm on this intermittent fasting (aka skipping lunch) and dying with hunger, I just go buy them and eat them

[Cal.M.I.]

I alway have campbell's tomato soup on hand to mix 1/2 can H2O, 1/2 can of milk to, to partner will grilled cheese. How could you eat one without the other?
And I keep campbell's beef consomme to make quick French Onion soup.
Cream of chicken to add chopped leftover broccoli or asparagus to, or cream of broccoli to add chopped up leftover chicken to.
But not being a big fan of soup, I usually wind up donating the cans before I get another urge to eat one. What can I say?

[otterhere]

I get the feeling there's a certain "elitism" about making your own soups versus buying prepared in cans... But no shame in my game!

[Debsi]

I keep 4-5 cans in the pantry because sometimes I'm sick, or just plain lazy.. but I never think it's all that good.