and even when using cheap ingredients at home it’s still miles better
surely they’ve figured out a way to can / pasturize it that doesn’t fuck it up?
and even when using cheap ingredients at home it’s still miles better
surely they’ve figured out a way to can / pasturize it that doesn’t fuck it up?
Canned soup is cooked in the can in most cases so anything that may have evaporated away changing the taste is still sealed in the can. Also, when mass producing anything most companies will choose cheaper ingredients over higher quality ingredients.
So you’re left with a soup with low grade ingredients that’s still in the pot it was cooked in and never stirred, it’ll keep you alive but it didn’t have the same amount of effort put into it as someone cooking their own.
And there are OK canned soups out there. I wouldn’t call them all “so bad.” The broth of Campbell’s condensed chicken noodle soup is quite tasty. A few of their smaller, more premium if you will cans (I forget the name of the line of soups) are pretty good. As well, I’ve found a few Progreso cans I like. They’re never going to be as good as homemade. I like your reasons for why they aren’t as good. That’s good stuff.