Canned soups are loaded with salt. Why is there so much salt in soup? It’s a lot cheaper than the flavorful vegetables, chicken, herbs, and spices that you would use at home.
Plus, when commercial soups are cooked at a high temperature for a long enough time to kill potentially harmful bacteria, some of the natural flavors evaporate. Salt is a cheap, convenient way to make up for the loss.
It’s not just soup. All canned foods are cooked to within an inch of their lives at the packing plant. It’s not because companies don’t know how to regulate their ovens.