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We All Soup

Delicious vegetables, fun noodles to slurp, warming broth and lots of smiles – that’s what goes into a bowl of Campbell’s® Condensed Soup. It’s comforting to know that no artificial colours or flavours are used in the making of our Condensed soups.

Key Ingredients

Chicken & Beef Stock

The chicken and beef stock used in our Condensed Soups is made from cooking chicken or beef in water and then concentrating it through evaporation. We also use a small amount of dehydrated or dried chicken or beef stock to add a more savoury chicken or beef flavour.


We use chicken, pork, beef and mutton in our soups. All our meat is from USDA inspected producers in the U.S.A. We use both dark and white chicken meat in our condensed soup products and have started transitioning to beef from Brazil in January 2016.

Locally Sourced Produce

Almost 70% of our vegetable ingredients such as carrots, potatoes and mushrooms (by weight) are sourced from local farms within a 3.5 hour radius our of our Toronto plant, where we make soup for all of Canada.


Chicken Fat

We use chicken fat for flavour.

Dehydrated garlic

We use dehydrated garlic as a base flavour.

Dehydrated Onions and Onion Powder

We used dehydrated or dried onions and onion powder as a base flavour

Disodium Guanylate and Disodium Inosinate

Adds a meaty or savoury flavour to foods. It enhances the flavour of the food. It is produced naturally and not synthetically. Sugar and molasses (from cane and/or beets) are used to produce this flavour-enhancing ingredient.


All the flavours used in our products are natural and derived from either plant or animal source. If a flavor contains one of the ten priority allergens we include this in the ingredient list of the product label


A liquid sweetener made from corn starch and is also known as high-fructose corn syrup. It is nutritionally the same as sugar, and similar in composition to table sugar.

Hydrolyzed protein (yeast, soy, corn, wheat) and hydrolyzed wheat gluten

This ingredient otherwise known as hydrolyzed vegetable protein (HVP) is produced by boiling foods such as soy, corn, or wheat in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid breaks down the protein in vegetables into their component amino acids.

Lactic/ascorbic/citric acid

Ascorbic, citric and lactic acid are used to enhance the overall flavour of the soup

Modified Milk Ingredients

A name for milk components which have been altered from milk such as whey powder and casein. It enhances the creamy flavour.

Monosodium Glutamate (MSG)

MSG is used to enhance the soup's savoury flavour and is made by fermenting cane or beet molasses.

Potassium Chloride

Contributes flavour, it is a substitute for salt to reduce the total sodium in our soups.


We use table salt to add seasoning and flavour.


The sugar we use is from sugar cane grown in the Caribbean and processed in Canada.

Yeast extract

A natural flavour derived from yeast which adds a savoury taste.

Ingredients For Texture
and Colour

Beta carotene

A pigment that gives carrots, sweet potatoes and pumpkins their orange colour. When added to food, it adds a yellow or orange colour. Our body converts beta carotene to Vitamin A.

Calcium Chloride

This is used as a firming agent in diced tomatoes to retain the shape of the pieces when cooked.


Caramel is a colouring agent that gives soups a desirable appearance, CFIA lists it as a Permitted Natural Colour in Canada.

Modified starch

Used as a thickener to give a smooth texture and consistency, just as you might use corn starch at home. The starches we use are made from corn, potato, wheat or tapioca.

Sodium phosphate

A type of salt we use to maintain the texture and flavour of the chicken.

Soy protein isolate, Soy protein concentrate

Soy protein isolate is made from soybeans and is almost entirely protein. We use this protein to enhance the texture of the food we make and to make our cream soups thicker. It is also used to help keep the chicken tender during cooking. Soy protein concentrate is differentiated from soy protein isolate in that it also includes the carbohydrate and fibre portion of soybeans.

Who Grows & Makes the Soup

We buy many of our ingredients from farmers in Canada and the U.S.A. More than 70% of our vegetable ingredients (by weight) are sourced from local farms within 3.5 hour radius of our Toronto plant, where we make soup for all of Canada. We employ over 700 people at our location in Toronto where we make our products.


In Canada, approximately 90% of all canola, corn, soybean and sugar beet crops are grown from genetically modified seeds. Farmers have been using these seeds for more than 20 years as they reduce costs and improve yields.

Campbell’s® Condensed soups contain ingredients that may be made from these crops. Some are listed below. Not all of these ingredients are used in all varieties and most are used in small quantities.


- vegetable oil from canola


- glucose-fructose, dried corn syrup solids, modified corn starch, citric acid


- hydrolyzed soy protein, hydrogenated soybean oil, soybean oil, soy protein concentrate, soy protein isolate

Non-GMO Ingredients

All other ingredients including tomatoes, wheat, and vegetables are not genetically modified.


We buy many of our ingredients from farmers in the U.S.A. and Canada.

More than 70% of our vegetable ingredients (by weight) are sourced from local farms within a 3.5 hour radius of our Toronto plant, where we make soup for all of Canada, including Healthy Request.

We employ over 700 people at our location in Toronto where we make our products.


Campbell’s® Condensed soups are available in cans.

Steel cans are among the safest, most convenient, affordable and environmentally sustainable forms of packaging. The steel cans we use are recyclable and contain 30% recycled steel.

Our cans are coated on the inside with a thin layer of plastic to separate the food from the can. This keeps the food safe and preserves its nutritional value. Often this lining contains a substance called bisphenol A or BPA. Based on extensive studies, Health Canada and many other regulatory agencies around the world have said that BPA is safe to use in packaging. We understand that some people would prefer to avoid BPA and as we continue to make changes based on what consumers are looking for, by mid-2017 we will become BPA free in all canned products.

As of August 2016 we reformulated our Campbell’s® Great for Cooking Condensed soups to remove any added monosodium glutamate, but the soups still contain naturally occurring glutamates from ingredients such as tomatoes, mushrooms and cheese, while still maintaining the same great taste.


As Canadians’ tastes continue to evolve, so too does our product offering. Whether eaten as a soup or used as the perfect ingredient for easy and delicious dishes, we’ve introduced some exciting new flavours to our Campbell’s® Great For Cooking Condensed Soups lineup:

  • NEW Roasted Red Pepper & Tomato Great For Cooking Condensed Soup
    A savoury and sweet combination, this new soup variety is made with real roasted red peppers and tomatoes harvested only at their peak for maximum flavour
  • NEW Cream of Bacon Great For Cooking Condensed Soup
    Real cream and bacon infuses this delicious soup with an incredibly rich flavour combination
  • NEW No Salt Added Great for Cooking Cream of Mushroom and Cream of Chicken Condensed Soups
    We now offer no salt-added versions of our classic Cream of Mushroom and Cream of Chicken varieties