A great partnership is about what you put in.
As your partner in bringing real, carefully crafted foods to more people, we strive to always make the best possible soups. It’s why we start each recipe at zero, carefully selecting ingredients and leaving out anything unnecessary. At Campbell’s Foodservice, we’re always listening to bring you the flavourful foods your guests want today and in the future. Each of our frozen soup recipes starts at zero, then we carefully and considerately add ingredient by ingredient
Our Verve® and Signature® frozen soups do not contain:
High-Fructose Corn Syrup
Disodium Inosinate & Disodium Guanylate
Hydrolyzed Vegetable Protein
Partially Hydrogenated Oils
In our soup, if there’s a chance to add protein, we add it. If there’s a chance to add vegetables, we add them. Every ingredient we use is carefully selected and carefully prepared, since each one is an important opportunity to add nutrition and flavour—without adding unnecessary ingredients.
Get scratch-quality soup in less time.
Less labour time means you can shift kitchen labour responsibilities to other tasks that enhance service delivery and/or reduce labour costs, especially when you use an array of soups.
A test kitchen comparison of five Campbell’s® prepared soups versus in-house soups outlined how much you can actually save—explore two popular soup examples below to see the details.
And the benefits go well beyond labour minutes. By using Campbell’s prepared soups, you can:
• Simplify your operations
• Get a consistent product every time
• Get a trusted brand for food safety
• Enjoy a wider range of offerings
For additional information about scratch-quality soup, download our sell sheet.
We’re dedicated to making soups you can be proud to call your own.
Based on lab tests by fsSTRATEGY Inc., assuming operators use pre-cut vegetables to produce their scratch soups. Average time saved of the five soups tested is 33 minutes. Labour and elapsed time savings are greater if operators cut their own vegetables.