Is Campbell's Soup Good or Bad for You? A Nutritional Deep Dive

October 17, 2025 •

4 min read

According to the Pritikin Longevity Center, a single can of regular condensed Campbell's soup can contain over 1,500 mg of sodium, potentially using up an entire day's sodium allotment. This raises the key question: is Campbell's soup good or bad for you?

Quick Summary

Many regular Campbell's soups are high in sodium and highly processed, raising significant health concerns. However, healthier low-sodium options exist, and nutritional content can be boosted with fresh additions.

Key Points

High sodium is the primary concern: Many regular Campbell's soups contain excessive amounts of sodium, linked to high blood pressure and heart disease.
Not all soups are equal: Healthier, low-sodium, and unsalted options are available from Campbell's, which significantly mitigate the sodium risk.
Ultra-processed classification: Regular Campbell's soups are often considered ultra-processed, which some studies link to increased health risks like obesity and diabetes.
Nutrient-lacking alone: While convenient, some standard varieties are low in essential nutrients like fiber and protein compared to homemade versions.
Easily improved: You can boost the nutritional value of any canned soup by adding fresh or frozen vegetables, beans, and lean proteins.
Context matters: An occasional can of soup as part of a balanced diet is very different from relying on high-sodium versions as a daily staple.

The Case Against Regular Campbell's Soup

The most prominent health concern with many standard Campbell's products is the high sodium content. Canned soup relies heavily on salt for flavor and preservation. While the company offers reduced and low-sodium options, a quick scan of the nutritional information on regular condensed varieties reveals sodium levels that can be alarmingly high. Excessive sodium intake is a well-documented risk factor for high blood pressure, heart disease, and stroke. This makes regular, high-sodium soup a poor choice for individuals with or at risk of cardiovascular issues.

Ultra-Processing and Additives

Beyond sodium, many canned soups are considered ultra-processed foods. Studies suggest that regular consumption of ultra-processed foods is linked to a higher risk of health problems, including obesity and type 2 diabetes. The extensive processing often strips out or reduces the nutritional value found in whole food ingredients. Additionally, ingredient concerns have been raised, such as the past issue with Bisphenol A (BPA) leaching from can linings, though many companies have since taken steps to address this. Some products also contain additives like sodium phosphates and natural flavors that are of concern to some health advocacy groups.

Nutritional Trade-offs

Compared to a homemade soup made with fresh ingredients, many canned Campbell's soups are nutritionally lacking. Classic varieties like chicken noodle soup, for example, may have minimal protein and few actual vegetables. Cream-based soups, such as Cream of Mushroom or Cream of Chicken, tend to be high in saturated fat and calories due to added butter and heavy cream. The ingredients can often be simple and not very nutrient-dense, failing to provide the fiber, vitamins, and minerals that a well-balanced meal should offer.

The Argument for Campbell's Soup

For many, convenience is a major benefit of canned soup. It provides a quick, easy, and shelf-stable meal option that requires minimal preparation, which can be a valuable tool for busy individuals or those with limited access to cooking facilities. In the right circumstances, it can prevent a person from skipping a meal entirely or opting for a less healthy fast-food alternative.

Healthier Options Exist

Campbell's has responded to health concerns over the years by developing healthier alternatives. They now offer specific product lines with lower sodium levels, such as "Healthy Request" and unsalted soups, which have significantly less sodium than their regular counterparts. Unsalted varieties can contain as little as 50-60mg of sodium per serving. By choosing these specific products, consumers can largely mitigate the biggest health risk associated with canned soup.

Aiding in Weight Management

Research has explored soup's role in weight management, suggesting that consuming soup, particularly broth-based options rich in vegetables and beans, can increase satiety and reduce overall calorie intake. Because of its high water content, soup provides a feeling of fullness that can help control portion sizes and curb hunger. This benefit is best realized with the lower-sodium, vegetable-heavy varieties.

How to Make Canned Soup Better for You

Even when starting with a standard can of soup, there are numerous ways to boost its nutritional value and make it a healthier meal.

Read the label carefully: Always check the nutrition facts, especially the sodium content, and compare different options before purchasing.
Choose the right starting point: Opt for low-sodium, vegetable-based, or broth-based soups over creamy or condensed high-sodium varieties whenever possible.
Add fresh or frozen vegetables: Mix in chopped carrots, celery, onions, spinach, or kale to increase fiber, vitamins, and minerals.
Boost the protein: Stir in cooked chicken, beans, or lentils to make the meal more substantial and satisfying.
Dilute with water: For high-sodium condensed soups, you can add extra water to dilute the sodium concentration.
Use healthy seasonings: Enhance the flavor with fresh or dried herbs and spices like garlic powder, black pepper, or thyme, rather than adding more salt.

Regular Campbell's vs. Healthier Soup Options


Feature	Regular Campbell's Condensed	Healthier Campbell's Options	Premium/Organic Canned Soups (e.g., Amy's)
Sodium	Often over 1,500mg per can.	Significantly lower, with unsalted versions as low as 50mg.	Typically low to moderate sodium content, with many low-sodium varieties.
Processing Level	Ultra-processed.	Still processed, but often with better nutritional focus.	Tend to be less processed, often using organic ingredients.
Nutrient Density	Can be low; limited protein and vegetables.	Varies by variety, but often higher in vegetables in Chunky or Homestyle lines.	Generally higher in nutrients, fiber, and protein.
Added Ingredients	Often includes flavorings, thickeners, and preservatives.	Fewer concerning additives, especially in organic or simple varieties.	Made with whole, often organic, ingredients and fewer additives.
Cost	Budget-friendly.	Slightly higher than regular, but still affordable.	More expensive than mainstream brands.

Conclusion: A Matter of Choice and Context

Ultimately, the question of whether is Campbell's soup good or bad for you depends entirely on the specific product and how it fits into your overall diet. The classic, high-sodium condensed soups, while convenient, are not a healthy choice for regular consumption and pose risks for those with high blood pressure. However, Campbell's offers healthier, low-sodium varieties that can be a quick and sensible meal option. To make the best decision, always check the nutrition label for sodium, fat, and fiber content. When possible, supplement canned soup with fresh, whole foods to enhance its nutritional profile. As with most foods, moderation and mindful selection are key to a balanced diet.

For more information on the health impacts of high sodium intake, you can consult reputable sources like the Pritikin Longevity Center.

Frequently Asked Questions

Yes, Campbell's soup is safe to eat. The primary concern is the nutritional quality, especially the high sodium levels in many standard varieties, which may not be suitable for regular consumption as part of a healthy diet.

The healthiest Campbell's soups are typically the low-sodium, reduced-sodium, or unsalted varieties. Look for broth-based soups with added vegetables, and avoid creamy, high-fat versions if watching your weight.

High levels of salt are used in canned soups for both flavor enhancement and preservation, which is common in many processed food products. This allows the product to have a long shelf life.

Eating high-sodium canned soup every day is not recommended, as it could lead to excessive sodium intake and increase health risks like high blood pressure. However, choosing low-sodium versions and supplementing with fresh ingredients can make it a healthier daily option.

You can reduce the sodium by purchasing low-sodium or unsalted varieties. For condensed soups, adding extra water can help dilute the saltiness. Always read the label and check for the lowest sodium options available.

Concerns were previously raised about Bisphenol A (BPA) in the linings of some canned foods, including soup. While many companies have moved to alternative linings, some health advocates recommend looking for BPA-free cans or boxed soups to avoid potential exposure.

While 'Healthy Request' soups have less sodium than regular versions, it's still crucial to check the nutrition label. Historically, some 'Healthy Request' products had different nutritional trade-offs, like increased fat or still-high sodium levels, so always verify the facts.