Soup sales are down slightly since 2009. And the industry isn’t taking the news with its spoons down.
Instead, it’s giving labels a makeover, rolling out new cartons and pouches, and launching gourmet lines. Forget Chicken Noodle. Now you’re offered Moroccan Style Chicken with Chickpeas, Creamy Gouda Bisque with Chicken, and Roasted Chicken & Chardonnay.
And companies are saying whatever it takes about protein, fiber, vegetables, whole grains, sodium, and calories to get your attention. But here’s the truth about our recommendations in the soup aisle. (Most soups have far too much sodium to meet our criterion.)
Our recommendations (✔✔) have no more than 300 milligrams of sodium per serving and contain no more than 2 grams of saturated fat. Within each section, soups are ranked from least to most sodium, then least to most saturated fat, then least to most calories.
Other relevant links:
- Use these tips to add flavor to lower-sodium soups. See: Worried About Salt in Food? Here are Some Ways to Increase the Flavor in Lower-Sodium Soups.
- Watch the serving size in these soups. See: American Heart Association Certified Soups
- “Light” soups aren’t always lower sodium. See: Keep in Mind: Calories vs. Sodium in Soup