Is Campbell's soup safe to eat out of the can?

October 19, 2025 •

5 min read

According to the USDA, commercially canned foods are pre-cooked and safe to eat directly from the can, provided the container is intact. This fact directly addresses the common question: 'Is Campbell's soup safe to eat out of the can?'—and the answer is yes, with some important caveats to ensure safety and quality.

Quick Summary

Commercially canned soups, including Campbell's, are safe to eat unheated because they are thoroughly cooked during the canning process. Proper can inspection and storage practices are crucial for safety, and while eating it cold is fine, heating is recommended for flavor.

Key Points

Pre-cooked for Safety: Commercial canned soups are cooked at high temperatures to kill harmful bacteria, making them safe to eat directly from the can without additional heating.
Can Condition Matters: Always inspect the can for damage, especially bulges, leaks, or deep dents, as these can indicate unsafe bacterial growth.
Heating is for Taste, Not Safety: Warming soup enhances flavor and texture but is not necessary for food safety, as the product is already sterile.
Check for BPA-Free Labels: Campbell's has transitioned to non-BPA can linings, but for all canned goods, consumers can look for "BPA-free" labels to address potential chemical concerns.
Handle Leftovers Properly: Transfer any leftover soup from the can to a separate airtight container and refrigerate promptly for optimal quality and safety.
Be Mindful of Sodium: Many canned soups are high in sodium, so check nutrition labels and choose low-sodium options, especially if consuming frequently.

The Canning Process: What Makes Canned Soup Safe?

Canning is a food preservation method that has been used for centuries to provide a stable, long-lasting food source. The process involves placing food in airtight containers, sealing them, and heating them to a temperature that destroys harmful microorganisms and inactivates enzymes that cause spoilage. This thorough heat treatment is what ensures the safety of commercially canned products like Campbell's soups. This means that the soup is technically already cooked and ready to eat when you open the can, regardless of whether you choose to heat it.

Can You Eat Campbell's Soup Cold?

From a food safety perspective, eating unheated soup straight from a properly processed and undamaged can is perfectly safe. The heating process kills off bacteria, and the airtight seal prevents recontamination until the can is opened. The practice of warming soup is primarily for palatability and flavor enhancement, not for safety. For campers, people in emergencies, or those simply wanting a quick, no-fuss meal, eating cold canned soup is a perfectly viable option. However, some people might find the texture and flavor less appealing compared to a warm bowl.

Cold vs. Heated Canned Soup Comparison


Feature	Cold Canned Soup	Heated Canned Soup
Preparation Time	Instant; no cooking required.	Requires several minutes on the stove or in a microwave.
Flavor	Less robust and less aromatic; can taste duller.	Flavors are enhanced and more complex.
Texture	Certain ingredients, like fat, may have a congealed texture.	Consistent, smooth texture; ingredients are well-blended.
Nutritional Impact	Retains all nutrients present in the soup.	Some water-soluble vitamins (B and C) may be slightly reduced, but overall nutrition is comparable.
Enjoyment	Can feel less comforting and less satisfying for many palates.	Offers a classic, comforting experience.

The Historical BPA Scare and Campbell's Response

In recent decades, concerns were raised about Bisphenol A (BPA), a chemical historically used in the epoxy resin linings of many food and beverage cans. Studies linked BPA to potential health issues, including endocrine disruption. In response to consumer feedback, the Campbell Soup Company, in 2012, announced its intention to move away from BPA-based linings. After extensive testing and trials, Campbell's successfully transitioned to non-BPA linings made from materials like acrylic or polyester, completing the process by mid-2017 in its U.S. and Canadian markets. Today, you can find non-BPA lined cans of Campbell's soup on shelves, addressing this particular concern for many consumers.

What You Must Check Before Opening a Can

Even with modern, non-BPA lined cans and stringent commercial processing, a few critical checks are essential to ensure safety. These are universal safety guidelines for all canned goods, not just Campbell's:

Inspect the Can's Condition: Avoid cans that are bulging, leaking, or have deep dents, especially along the seams. A bulging can could indicate bacterial growth, most dangerously Clostridium botulinum, which causes botulism, a serious illness. Deep dents can compromise the can's seal and allow contaminants in.
Check Expiration Dates: While canned goods have a long shelf life, it's best to consume them by the “best by” or “use by” date for optimal quality. After this date, the flavor and nutritional value might degrade.
Look and Smell Test: Upon opening, discard the contents if the liquid spurts out, if there's an off odor, or if you see mold or discoloration. Never taste questionable food.
Rinse the Lid: Always wipe or wash the top of the can before opening to prevent surface dirt and bacteria from contaminating the food.

Handling Leftover Soup for Optimal Freshness

Once a can of soup is opened, it becomes perishable and should be treated like any other refrigerated food. The USDA and food safety experts recommend storing leftovers properly to maintain both safety and quality. The best practice is to transfer any unused soup to a clean, non-metal, airtight container, like glass or plastic, before refrigerating. This prevents a metallic taste that can result from the food reacting with the can's metal after exposure to air. Leftover canned soup should be consumed within three to four days of opening.

Nutritional Perspective on Canned Soups

While the primary focus is safety, it's also important to consider the nutritional content of canned soups. Many, including Campbell's varieties, can be high in sodium, which is used as a flavor enhancer and preservative. High sodium intake is linked to increased risk of high blood pressure and other cardiovascular issues. However, consumers now have many more options, including "low sodium" or "no salt added" versions. Reading the nutrition label is key for those monitoring their sodium intake. Additionally, canned foods are often fortified and can contribute to your daily nutrient intake, especially in areas with limited access to fresh produce.

Conclusion

In short, it is safe to eat Campbell's soup straight from the can, provided the can is in good condition. The modern canning process and Campbell's transition to non-BPA linings have made commercially canned soups a reliable, convenient, and safe food source. However, paying close attention to the can's physical condition, checking expiration dates, and properly storing leftovers are essential steps to avoid risks. While cold soup is safe, heating it will significantly improve its flavor and texture. For those conscious of sodium, checking the label for low-sodium options ensures this convenience fits within a healthy diet. Following these simple guidelines allows you to enjoy a quick, comforting bowl of soup with confidence, whether you are in an emergency or simply in a hurry.

Tips for Responsible Canned Soup Consumption

Prioritize Low-Sodium Options: For regular consumption, select canned soups labeled as “low sodium” or “no salt added” to manage your sodium intake.
Don't Rely on the Can for Storage: Always transfer any unused soup to a separate, airtight glass or plastic container before refrigerating.
Reinforce Nutrition with Add-ins: Boost the nutritional value of your soup by adding fresh or frozen vegetables, lean protein, or a sprinkle of herbs.
Practice FIFO: Use the “First In, First Out” method by using older cans in your pantry first to ensure peak quality.
Be Smart with Damaged Cans: Any can that is deeply dented, bulging, or leaking should be safely discarded, not consumed.

Frequently Asked Questions

No, you do not have to heat commercially canned soup before eating it. The canning process thoroughly cooks and sterilizes the contents, making it safe to consume at any temperature, though most people prefer it heated for taste.

If a can has a deep dent, especially along a seam, it is safest to discard it. Minor, shallow dents are generally not a concern. Deep dents can compromise the can's seal and allow contaminants to enter.

The risk of botulism from commercially canned soup is extremely low. This deadly bacteria, Clostridium botulinum, can only grow in improperly processed or damaged cans, particularly those that are bulging or leaking.

While it's not unsafe from a lead poisoning perspective with modern cans, it's not ideal for quality. The best practice is to transfer unused soup to a non-metal, airtight container before refrigerating to prevent a metallic taste.

After opening, leftover canned soup should be transferred to a separate container and refrigerated. Low-acid soups, like chicken noodle, last about three to four days, while high-acid soups, like tomato soup, can last five to seven days.

Campbell's transitioned to non-BPA can linings in response to consumer concerns about the potential health effects of the chemical. This move was to reassure customers, although the FDA had maintained that BPA was safe at levels used in food packaging.

Both fresh and canned soups can be nutritious, but canned soups often contain high levels of sodium. Canned foods also lose some water-soluble vitamins during the canning process. However, fresh vegetables lose nutrients over time, while canned vegetables are processed immediately after harvest, preserving most of their nutritional value.