Website design By BotEap.comEvery 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 in the late 19th century. Dr. John T. Dorrance, a chemist for 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 manufacturer, 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 rave success as housewives could add to the new mix or simply try to pass it off as homemade.

Website design By BotEap.comCurrently, 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
plain soups every year, not to mention the popular Cream of Mushroom Cream 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 and hearty staple of Jewish cuisine.

Website design By BotEap.comWhile Americans have never really embraced cold soups, such as gazpacho (a tomato-based concoction) or Vichyssoise (cold French potato soup), other
countries enjoy them especially in the warmer months. scandinavian countries
I love their fruit soups, served cold as an aperitif 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
Use of leftover meat and vegetables.

Website design By BotEap.comVietnamese people enjoy Pho, made mainly 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 all be easily used up by throwing them into a pot of hot soup, and a few handfuls of chicken or beef make 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. 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.

Website design By BotEap.comWhether 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 pain, clear the sinuses and make us feel comfortable. and love. No one is judging if you hit the canned soup aisle, so go ahead and fill your cart and keep a supply on hand. After all, it is an American way of life. The soup is ready.

Website design By BotEap.com(Author’s note: Just for the record, her mother’s homemade cream of celery soup
he was at the top of his parade of successes growing up; unfortunately quite labor intensive, but have never found anything that compares)