The Campbell Soup Company has been around for 144 years.
And when I think about Campbell’s, I instantly think about my childhood. Because there was no better way to while away a sick day home from school than with tomato soup and grilled cheese made by my mom. I sometimes still have it, and it instantly brings me back
twenty thirty thirty-five years.
My son is a sucker for chicken noodle soup, and any time we visit a restaurant, he always holds his breath as he waits to find out what the soup of the day is. And those times in between? Campbell’s Chicken Noodle Soup is perfect for home (and his lunch box), and one of his favorites because of the abundance of noodles (over 32 feet in every can! oh the fun facts we learn when we partner up with Campbell’s to spread their good word!).
Mo noodles, mo betta.
You can quote me on that.
But beyond comfort food, there is tons more that you can do with soup than just heat, add water, and eat. Like bake!
Although neither of my kids will eat Chicken Pot Pie (yet!), Campbell’s Soup is a perfect ingredient for that comfort food craving. You can visit Campbell’s site for delicious recipes and creative ways to serve and eat their soup, but my favorite way to bake with Campbell’s soup?
This recipe for Tomato Soup Cake with Toasted Walnut and Cream Cheese Frosting.
An old favorite, I’ve been making it for years. You would never guess that there is two cans of tomato soup in it, but it’s somehow just perfect. And it’s a total crowd pleaser. I have served it on Supper Club nights, and for Girls Night In, and for weeknight dinner parties when I need something simple but delicious, and no one can ever guess that all-star ingredient.
It’s warm and comforting and homey … and the frosting recipe from Emeril Lagasse just puts it over.the.top. Don’t deprive yourself of this one.
*You can find tons of recipes, entertaining tips, and more right here.