Fall brings cold weather, heavier clothing and, with
the holidays right around the corner, quite a few expenses. For a quick, cost-efficient meal, soup can be the
gift that keeps on giving.
Soup is an easy-to-make dish that can allow you to be as creative or as simple as you would like. Not only
does soup keep us warm through the colder temperatures, but it’s also a great way to make a variety of meals
using soup as the common ingredient.
Bob Villeneuve, Campbell Canada corporate chef, provides a few tips about cooking with soup.
“Soup can be the main focus of the meal when paired with a great warm sandwich or by taking a hearty chunky
variety and pouring it over rice or pasta. Soup can also play a great supporting role by adding flavour and
moisture to a huge range of dishes,” he explains.
Campbell Canada has been a leader in the soup-making business for nearly 80 years. In the past
seven years, Campbell has reduced the sodium content in their products, has become Halal-certified and now
offers consumers gluten-free soup options.
When trying to change up that Cream of Chicken soup that has been sitting in your cupboard for too long,
adding new ingredients can be a fun way to change up the flavour and texture. Although there are no
cut-and-dry rules to making soup, it’s about creating the right balance.
“A simple rule to remember is ‘complementary flavour and contrasting texture,’” says Villeneuve. “An example
here would be adding some crumbled-up tortilla chips to a soup like Chunky Southwestern Chicken. Tortilla
chips are a great fit with anything Southwestern. By adding them right before serving, you add a great crunch
to the soup. Some other options to think about: garlic croutons in tomato soup, toasted pine nuts in
minestrone soup or crispy fried bacon bits in clam chowder.”
Changing the texture of soup from a thin liquid to a hearty stew can also help transition soup from one meal
to the next. A safe choice is to add more of the ingredients that are already in the soup, such as leftover
roast chicken, potatoes or green beans, says Villeneuve.
Adding different ingredients to an already flavourful soup can be tricky. Villeneuve recommends some things
to avoid.
“Soup is generally made up of pretty complex flavors, so when adding any flavour make sure it can stand up
and out with the soup. If it’s not a strong enough flavour, you run the risk of it being perceived as an
‘off’ taste in the background,” he says. “An example here would be something like adding fresh mint to
chicken noodle soup. The mint would be somewhat lost under the strong flavour of chicken and vegetables
already in the soup and may be perceived as a ‘mouthwash’ flavour — probably not what you’re striving
for.”
Instead of only adding one or two ingredients to change the flavour, soup can be used as an ingredient to
make a new meal. Villeneuve suggests Campbell’s recipe for chicken pot pie (below).
But in the colder months, many of us are just looking to keep warm.
“The reality is all soups are a great fit for the fall and winter season. But bean- and legume-based soups
have a hearty, fulfilling feel that make them very popular this time of year. Healthy Request Minestrone and
Creations Rustic Spiced Lentil and Vegetable are two of my favourite,” he says.
Next time you’re stuck on what to make for dinner, just head down the soup aisle at the grocery store for a
soup-er meal.
Chicken Pot Pie
1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
2 cups (500 mL) Cubed, cooked chicken
1 cup (250 mL) Fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, carrots, celery,
mushrooms)
1 Medium potato, diced, cooked without salt
1 Frozen uncooked pastry shell (9"/23 cm), thawed 15 minutes
Directions
1. Combine soup, chicken, vegetables and potato; spread in empty pie plate.
2. Top with pastry shell and press pastry against rim of pie plate. Pick crust to allow steam to
escape.
3. Bake in preheated 400°F (200°C) oven until pastry is deep golden brown — about 20 to 25
minutes.
Easy Macaroni and Cheese
1 can (284 mL) CAMPBELL'S® Condensed Cheddar Cheese soup
1/2 Soup can of milk
4 cups (cooked)/about 2 cups/500 mL (uncooked) Elbow macaroni
Dash of ground black pepper
1 Medium tomato, chopped
1 Green onion, sliced
3 tbsp Dry bread crumbs
2 tbsp (30mL) Margarine or butter, melted
Directions
1. Combine soup, milk and pepper in 1½ quart (1.5 L) baking dish
2. Stir in macaroni, tomato and green onion. Mix bread crumbs with margarine and sprinkle over macaroni
mixture.3. Bake at 400°F (200°C) for 20 minutes or until heated through.
For more recipes, visit CookwithCampbells.ca for more ideas on how to take soup from one
meal to the next. •
