I was invited to Campbell Canada’s exclusive behind-the-scene plant tour, to see what goes into their soups and how the process from farm to table works. I make all of my soups from scratch, but I know many who are pressed for time and bring Campbell’s soups for lunch, or add products to their meals. Does a can of Cream of Mushroom soup with chicken breast in the oven sound like a familiar dinner?

The plant tour was interesting. I learned that Campbell Canada sources the potatoes and carrots from local farms, with one supplier just north of where I live. I like that Campbell’s has long-standing relationships with local farmers right here in Ontario. You can’t help but notice how clean the plant is, exactly what you would expect.

I was happy to hear about the new Healthy Request line from Campbell’s. The Healthy Request line has surprisingly simple ingredients, including vegetables, broth, and spices – and no preservatives.  The sodium content is reasonable also.

The six new flavours of soup, and two are gluten free.

Lemon Chicken Orzo with Chickpeas and Zucchini

Curried Cauliflower Lentil

Fiesta Vegetable with Black Bean and Quinoa

Spicy Vegetable Turkey with Rutabaga

Tomato Garden Vegetable with Pea Beans and Spinach

Vegetable with Beef and Black-Eyed Peas

I tried the Curried Cauliflower Lentil soup and was pleasantly surprised by the taste. The ingredients are also simple: water, cauliflower, tomato paste, cream (milk), red lentils, potatoes, peas, red bell peppers, carrot juice concentrate, modified corn starch, dried onion, pear puree, butter, salt, dried garlic, spices, lime juice concentrate, ginger extract (soy lecithin).

I think Campbell Canada’s new Healthy Request line of products is a move in the right direction. It’d be nice to see a change of ingredients across all food products.

My only concern about the line – and in fact, any canned product – is the BPA in the cans. While Campbell’s have made a commitment to look into alternatives for their soups, they don’t have any immediate plans to make a switch. On the tour, you could see the company has invested millions of dollars in canning equipment, so I don’t think they’ll be switching to bottles or tetra packs any time soon. When I asked the question, Campbell’s representatives reply they are confident in the tins they currently use, and the low exposure to BPA. I know others wouldn’t agree, but that’s a risk some consumers may or may not wish to take.

Do you want to try for yourself?

Campbell’s is hosting a pop-up Healthy Request Soup Café at Yonge Dundas Square on Wednesday, October 14th from 11am to 4pm. Try their new line of soups right in the heart of Toronto, and tell me what you think.