Campbell’s is a classic, no doubt, but I’m more used to tomato and chicken noodle soup. So Campbell’s Broccoli Condensed Cheese Soup was a bit of a walk on the wild side for me, as far as soup can be considered dangerous. Campbell’s standard cheese comes in a 10.75 oz. it can also be priced under a dollar at most grocery stores. Note that the cheese soup broccoli is mixed with milk, not water.
I just found it a little difficult. Not because I can’t add milk to the dog’s soup – that part is shamefully straightforward – but because the soup is very gelatinous and needs to be stirred a lot to mix homogeneously with the milk. Once I picked it up, though, and heated it on the stovetop following similarly simple instructions (“STOVE: Heat, stirring frequently.”) it was quite tasty. Cheddar cheese has a robust flavor, and has a thick cheesy base and a fairly thick body.
In general, it seems that vegetables are where Campbell’s really shines, and Campbell’s Cabbage Cheese Soup doesn’t disappoint. The tenderloin was still firm, not mushy, and held its shape well. The broccoli flavor was clearly present (with a strong sideline of onion, quite nice if you get to it) and the cheese meshes well. The main problem flavorwise is that the soup is very salty. It’s thick enough that I think I could use a thinner consistency, which I might do if I eat this soup again. Even so, it was far beyond any necessary or healthy idea of seasoning. As you will see below, this is clearly reflected in the sodium content of the product.
It can be prepared from the recipe, which makes about 2.5 cups of soup, which is one generous bowl or two bowls that are quite large. Each serving (replaces 1 cup) has 100 calories, 40 from fat, 4.5g total fat, 12g carbs, and 2g protein. As with most Campbells soup (or canned soups in general), sodium is unfortunately through the roof, with 820mg ( 34%rda) by servants With around 2.5 servings per can, you’ll be putting yourself at risk for a variety of high sodium-induced illnesses pretty quickly if you eat this stuff on a regular basis. I haven’t done enough research to find out what a lethal dose of salt is, but I’m a little worried.
I’m generally a Campbell’s fan, and this soup had potential, but it’s so salty and unhealthy that I don’t think I’ll be getting it again, at least not very often. It has enough of a rich, satisfyingly comforting vibe that I have one in the cupboard for when I want something warm and rich every now and then, but as someone who tends towards these things, pure salty sickness. it causes me quite a lot of psychological stress (and mild tremors, but which is probably psychosomatic) that I don’t think it’s very often worth the effort.
