Every country has its traditional brand soup, whether it’s Vichyssoise (French chefs can argue who created it), Asian Pho, Russian borscht, or all-American chicken noodles. Commercial soups appeared with the invention of canning at the end of the 19th century. Dr. John T. Dorrance, a chemist with the Campbell Soup Company, created condensed soup in 1897, changing the way Americans viewed soup and its desirability. Still the largest manufacturer of canned and ready-to-eat soups, founder Joseph A. Campbell, a New Jersey fruit merchant, and his partner Abraham Anderson, an early refrigerator maker, started the company in 1869 producing tomatoes, canned vegetables and jellies. , soups, minced meats and condiments. It wasn’t until nearly 30 years later that condensed soups were first introduced to the American public, which met with enthusiastic success as housewives could add to the new mix or simply try to pass it off as homemade.

Currently, Campbell’s Tomato (the first soup introduced in 1897), Cream of
Mushroom and chicken noodles (introduced in 1934) are the most popular soups
in the US, Americans consume a whopping 2.5 billion bowls of these three
single soups every year, not to mention the popular Cream of Mushroom used in a
variety of stews, especially during the Christmas season. The most popular ready-to-eat soups (no water added) are made by Progresso, founded in 1925, which offers consumers a variety of options to fit any lifestyle, and Lipton (best known for its teas) offers blends of dry soup that can be made into soup, added to meatloaf, or mixed into sauces and dressings. And of course, matzah ball soup is a hearty, hearty staple of Jewish cuisine.

While Americans have never really embraced cold soups, such as gazpacho (a tomato-based concoction) or Vichyssoise (cold French potato soup), others
countries especially enjoy them in the warmer months. scandinavian countries
I love their fruit soups, served cold as an appetizer or at the end of a meal. via
Europe, thick, hearty soups, often called pottage, have been a hearty meal for
large families throughout history and are an inexpensive dinner, making good
Using leftover meat and vegetables.

Vietnamese enjoy Pho, made primarily with beef or chicken, vegetables, and noodles. A popular street food in Vietnam, many restaurants are popping up around the world offering this simple yet delicious soup as a starter or main course. Other Asian soups are also popular, such as miso, hot and sour, or egg drop, and often provide a relaxing first course for a meal out. Noodles, rice, and vegetables can easily be used by placing them in a pot of hot soup, and a few handfuls of chicken or beef makes it a meal. Just about anyone can open a can of condensed soup, add milk or water, maybe a little sour cream, or a handful of vegetables or pasta, and heat up. And nothing compares to Campbell’s Tomato Soup and Grilled Cheese Sandwich, which dates back to our youth and remains a favorite lunch for kids of all ages.

Whether it’s a thick mix of beans and ham hocks, a delicious seafood chowder, a bowl of tomato soup with a grilled cheese sandwich, or a hearty chicken noodle, nothing beats a big bowl of soup to soothe the stomach. pain, clear the sinuses and make us feel comfortable. and beloved No one is judging if you raid the canned soup aisle, so go ahead and fill up your cart and keep a supply on hand. After all, it is an American way of life. The soup is ready.

(Author’s note: just for the record, her mother’s homemade cream of celery soup
he was at the top of his hit parade growing up; unfortunately it is quite labor intensive, but have never found anything that compares)