By Mike Thayer
Condensed soup, it’s a staple in so many American households.
There are all kinds of soup options to choose from, from classic chicken noodle to split pea with ham and bacon. Some soups are great as is, just add some water or milk per the instructions and viola, you’ve got a good bowl of soup. Other varieties are better suited for recipes, such as cream of mushroom for a Thanksgiving green bean casserole.
Without question, Campbell’s is the King of the Condensed Soup Hill with the largest selection of soups available. But when it comes to the pantry basics of condensed soups, is Campbell’s really any better than a store or discount brand?
For the most part, the list of ingredients for all soups were essentially the same.
I pondered that question when making a green bean casserole for Thanksgiving. Regular readers know I usually don’t get hung up on name brands. But there are folks out there and you know who you are, that swear by Campbell’s because it’s “higher quality and tastes better.”
Really?
So a debate turned into a challenge. I went out and shopped for some condensed soup basics. Some soups I ate in a side-by-side comparison, like chicken noodle and tomato (grilled cheese & tomato soup – comfort food YUM!). Other soups, I used in a side dish preparation to see if there’s any noticeable difference in the dish.
Chef’s Cupboard Tomato Soup made with milk and a grilled ham & cheese.
In purchasing soups for the Bachelor on the Cheap Condensed Soup Battle, I ran into this inconsistency: The mainstream grocery store, Dillon’s (Kroger) on Harry & Edgemoor, was having a sale on Campbell’s soups, 4 for $5. I mistakenly grabbed the wrong variety of Campbell’s tomato soup, so in running errands I stopped at another Dillon’s store, Harry & Webb, same day… they weren’t running the same Campbell’s soup sale, they were doing 3 cans for $5. I found that a bit inconsistent, store Manager’s discretion I guess.
Here’s a snapshot of the price differences…
Cream of Mushroom
- Campbell’s: $1.25 for a 10.75 ounce can
- Kroger: $1 for a 10.5 ounce can
- Chef’s Cupboard (Aldi): $0.49 for a 10.5 ounce can
No, Campbell’s doesn’t have any more noodles than the other brands reviewed.
Cream of Chicken
- Campbell’s: $1.25
- Kroger: $1
- Chef’s Cupboard: 0.49
Tomato
- Campbell’s: $1.67
- Kroger: $1
- Chef’s Cupboard: $0.68
Chicken Noodle
- Campbell’s: $1.29
- Kroger: $0.89
- Chef’s Cupboard: $0.68
With Campbell’s being a negligible 0.25 ounces heavier, look at how much cheaper the store brand (Kroger) and discount brand (Aldi) soups are than Campbell’s. So aren’t you curious? Is Campbell’s really any better than Kroger or Chef’s Cupboard? Or are you paying more than you should for a name?
Side-by-Side Comparison
Kroger has the shortest noodle… (there is a joke to be made here, but this is a family blog)
Are the mushroom pieces in Campbell’s bigger, chunkier? Does Campbell’s Chicken Noodle Soup have more noodles? Which tomato soup is the more robust? Does one Cream of Chicken Soup have more meat than another?
Ingredients
In a review of the ingredient lists for all soups, they were for the most part essentially the same. Using the mushroom soup as an example, all soups contained the obvious base ingredients of water, mushrooms, some kind of vegetable oil, corn starch, flour, salt, cream, whey, yeast extract, garlic, and nuances down the list making each recipe unique. So on paper, three very similar recipes. Next up, a visual and taste review.
Visual
-
A side dish idea (In my case, dinner…), Cream of Chicken Soup over noodles, topped with a bit of parsley. Just off the stove, it’s steaming hot!
Cream of Mushroom: No distinguishable difference for any soup in a visual. Color essentially the same, mushroom bits and pieces all pretty much the same, with varying small sizes, some pieces bigger than others in all cans.
- Cream of Chicken: Variations of yellow color, with Campbell’s being the brightest. Nothing to distinguish one soup over another when it comes to the chicken meat.
- Tomato: Not much of a visual competition here, it’s tomato soup. Slight variations of red tomato color.
- Chicken Noodle: Campbell’s and Chef’s Cupboard look pretty much the same. Kroger color is lighter, pale in comparison. The bits of chicken meat were essentially the same in all three soups. On the noodle front, I don’t know if you’re familiar with the Campbell’s claim of putting 32 feet of noodles in a 10.75 ounce can of soup and no, I didn’t take the time to lay all the noodles out to measure… But all soups weighed out about the same in noodles. Campbell’s did have the longer noodles, Kroger, the shortest on average.
A change of pace baked potato, topped with mushroom soup.
Taste
- Cream of Mushroom: I couldn’t distinguish any difference between the Campbell’s and Chef’s Cupboard brands, both were equally good. The Kroger brand however was a bit ‘off’ in the flavor department. Don’t get me wrong, it wasn’t bad, but it had kind of an oily feel to it which was a bit off putting. Bachelor on the Cheap Recommendation: Chef’s Cupboard. It tastes as good as Campbell’s at less than half the price! And when it comes time again to make another green bean casserole, I will NOT be buying the Kroger brand of mushroom soup, ‘jus say’n.
- Cream of Chicken: I have to give the nod to Campbell’s here. It has a more robust flavor, with notes of celery, garlic and onion in the finish, ingredients not found in the other brands. Bachelor on the Cheap Recommendation: Campbell’s. It’s the best tasting and will add a more robust flavor to whatever recipe that calls for Cream of Chicken soup.
- Tomato: I like to heat up my tomato soup with milk, sometimes heavy cream for an even richer flavor. I also like to add onion powder, garlic powder and red pepper flake, but I didn’t do the normal doctoring with this review in mind. Keeping it simple, I added the can full of milk and nothing else. I enjoyed all soups served with a grilled cheese sandwich and of course, I dipped. All soups delivered on the comfort food factor, with Campbell’s having and ever-so-slight edge in taste over the store and discount brands. Bachelor on the Cheap Recommendation: Chef’s Cupboard based on price. While Campbell’s did edge out Chef’s Cupboard in flavor by a thin margin, the flavor factor isn’t enough to overlook the price difference.
- Chicken Noodle: For me, canned chicken noodle soup doesn’t really need any doctoring, short of a few dashes of black pepper. I like the broth flavor of canned chicken noodle soup and all three of these were tasty, with no soup being any tastier than the other. The chunks of chicken were about the same as well. The noodles were all similar in taste and texture. It would be fun to do a blind taste test, I don’t think there would be a clear winner here. Bachelor on the Cheap Recommendation: Chef’s Cupboard, based on price.
Campbell’s makes a reliably good product and there are so many tasty varieties to choose from, but overall, you are paying extra for a name. Chef’s Cupboard soups are also good, they just don’t have the variety. Stacking up well vs. Campbell’s in a soup basics flavor and price comparison, I’ll go with Chef’s Cupboard every time with exception to Cream of Chicken, where Campbell’s stands out. Campbell’s is also the way to go if you’re looking for something a little different or a new flavor to try given the choices they provide. As for the Kroger brand, I rate it a Plan B purchase. And as for the Name Brand proponent claim that Campbell’s uses higher quality ingredients?… Nothing was found to be inferior in the store or discount brands during the review. When it comes to the “Campbell’s Tastes Better” claim, that holds true with a better recipe when it comes to the Cream of Chicken Soup, it’s a negligible factor with the Tomato Soup but doesn’t pan out with Chicken Noodle soup and only beats out Kroger with Cream of Mushroom.
Recipes
This post wouldn’t be complete without adding a few easy meal/side dish recipes.
Green Bean Casserole – You can’t have Thanksgiving without green bean casserole, you just can’t. That’s like getting a new pair of gloves but they’re both ‘lefts,’ which on the one hand is great, but on the other hand, it’s just not right.
Ingredients:
- 1 can Cream of Mushroom Soup
- 2 cans of French cut style green beans, drained (French cut makes for a nicer presentation and hangs on to the mushroom soup better)
- 1 can water chestnuts, drained and halved
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 1/3 cups French Fried Onions (amount divided in directions below)
- Salt and pepper to taste
Directions:
Heat the oven to 350°F. Stir all ingredients and 2/3 cup of the French Fried onions in a 1 1/2-quart casserole. Season the mixture with salt and pepper. Bake for 25 minutes or until hot. Give the casserole a quick stir and sprinkle with the remaining 2/3 cup onions. Bake for another 5 minutes or until the onions are golden, brown and delicious.
This dish is also quite popular at Christmas time. Costing about $6, it only takes about 10 minutes to prep for the oven and feeds a bunch.
$pend Wisely My Friends…
Enjoy this post?
If you appreciate the article you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike
Condensed Soup Battle: Campbell's vs. store brand vs. discount brand – Bachelor on the Cheap
By Mike Thayer
Condensed soup, it’s a staple in so many American households.
There are all kinds of soup options to choose from, from classic chicken noodle to split pea with ham and bacon. Some soups are great as is, just add some water or milk per the instructions and viola, you’ve got a good bowl of soup. Other varieties are better suited for recipes, such as cream of mushroom for a Thanksgiving green bean casserole.
Without question, Campbell’s is the King of the Condensed Soup Hill with the largest selection of soups available. But when it comes to the pantry basics of condensed soups, is Campbell’s really any better than a store or discount brand?
For the most part, the list of ingredients for all soups were essentially the same.
I pondered that question when making a green bean casserole for Thanksgiving. Regular readers know I usually don’t get hung up on name brands. But there are folks out there and you know who you are, that swear by Campbell’s because it’s “higher quality and tastes better.”
Really?
So a debate turned into a challenge. I went out and shopped for some condensed soup basics. Some soups I ate in a side-by-side comparison, like chicken noodle and tomato (grilled cheese & tomato soup – comfort food YUM!). Other soups, I used in a side dish preparation to see if there’s any noticeable difference in the dish.
Chef’s Cupboard Tomato Soup made with milk and a grilled ham & cheese.
In purchasing soups for the Bachelor on the Cheap Condensed Soup Battle, I ran into this inconsistency: The mainstream grocery store, Dillon’s (Kroger) on Harry & Edgemoor, was having a sale on Campbell’s soups, 4 for $5. I mistakenly grabbed the wrong variety of Campbell’s tomato soup, so in running errands I stopped at another Dillon’s store, Harry & Webb, same day… they weren’t running the same Campbell’s soup sale, they were doing 3 cans for $5. I found that a bit inconsistent, store Manager’s discretion I guess.
Here’s a snapshot of the price differences…
Cream of Mushroom
No, Campbell’s doesn’t have any more noodles than the other brands reviewed.
Cream of Chicken
Tomato
Chicken Noodle
With Campbell’s being a negligible 0.25 ounces heavier, look at how much cheaper the store brand (Kroger) and discount brand (Aldi) soups are than Campbell’s. So aren’t you curious? Is Campbell’s really any better than Kroger or Chef’s Cupboard? Or are you paying more than you should for a name?
Side-by-Side Comparison
Kroger has the shortest noodle… (there is a joke to be made here, but this is a family blog)
Are the mushroom pieces in Campbell’s bigger, chunkier? Does Campbell’s Chicken Noodle Soup have more noodles? Which tomato soup is the more robust? Does one Cream of Chicken Soup have more meat than another?
Ingredients
In a review of the ingredient lists for all soups, they were for the most part essentially the same. Using the mushroom soup as an example, all soups contained the obvious base ingredients of water, mushrooms, some kind of vegetable oil, corn starch, flour, salt, cream, whey, yeast extract, garlic, and nuances down the list making each recipe unique. So on paper, three very similar recipes. Next up, a visual and taste review.
Visual
A side dish idea (In my case, dinner…), Cream of Chicken Soup over noodles, topped with a bit of parsley. Just off the stove, it’s steaming hot!
Cream of Mushroom: No distinguishable difference for any soup in a visual. Color essentially the same, mushroom bits and pieces all pretty much the same, with varying small sizes, some pieces bigger than others in all cans.
A change of pace baked potato, topped with mushroom soup.
Taste
Campbell’s makes a reliably good product and there are so many tasty varieties to choose from, but overall, you are paying extra for a name. Chef’s Cupboard soups are also good, they just don’t have the variety. Stacking up well vs. Campbell’s in a soup basics flavor and price comparison, I’ll go with Chef’s Cupboard every time with exception to Cream of Chicken, where Campbell’s stands out. Campbell’s is also the way to go if you’re looking for something a little different or a new flavor to try given the choices they provide. As for the Kroger brand, I rate it a Plan B purchase. And as for the Name Brand proponent claim that Campbell’s uses higher quality ingredients?… Nothing was found to be inferior in the store or discount brands during the review. When it comes to the “Campbell’s Tastes Better” claim, that holds true with a better recipe when it comes to the Cream of Chicken Soup, it’s a negligible factor with the Tomato Soup but doesn’t pan out with Chicken Noodle soup and only beats out Kroger with Cream of Mushroom.
Recipes
This post wouldn’t be complete without adding a few easy meal/side dish recipes.
Green Bean Casserole – You can’t have Thanksgiving without green bean casserole, you just can’t. That’s like getting a new pair of gloves but they’re both ‘lefts,’ which on the one hand is great, but on the other hand, it’s just not right.
Ingredients:
Directions:
Heat the oven to 350°F. Stir all ingredients and 2/3 cup of the French Fried onions in a 1 1/2-quart casserole. Season the mixture with salt and pepper. Bake for 25 minutes or until hot. Give the casserole a quick stir and sprinkle with the remaining 2/3 cup onions. Bake for another 5 minutes or until the onions are golden, brown and delicious.
This dish is also quite popular at Christmas time. Costing about $6, it only takes about 10 minutes to prep for the oven and feeds a bunch.
$pend Wisely My Friends…
Enjoy this post?
If you appreciate the article you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike