SOUP AS SOUP
SAVE TIME, CUT WASTE, AND KEEP FLAVOR FRESH WITH FROZEN SOUP
Frozen soup comes with plenty of benefits—from kitchen consistency to environmental savings.
of healthcare operators report that finding ways to reduce labor while maintaining current service is a major challenge.1
1. 2022 Technomic Healthcare Multi-Client Study
THE ADVANTAGES AT A GLANCE
POUCHES
4 lb., 4-pack:
PROFIT2
• Heat in bag = consistent results
• Prep multiple flavors in one pot
TUBS
4 lb., 3-pack:
PROFIT2
• Cold-fill tech keeps garnishes intact
• Rich, creamy taste—no milk reconstitution required3
• Less water shipped = fewer CO₂ emissions
Campbell’s® Culinary Reserve condensed tub format delivers an 85% profit margin and 33% more ounces per case compared to pouches.3
Smart Savings With Campbell’s® Culinary Reserve Soups
- Operators save as much as $13.11 per case on average in milk cost vs. competition3
- An operator serving 20 gallons of milk-reconstituted soup per week will save over $13,600 per year with Campbell’s® Culinary Reserve Soups3 (Exception: Campbell’s® Culinary Reserve Boston Clam Chowder /New England Clam Chowder)
- Frozen condensed tub product can be used to make as little as ½ gallon at a time
1. 2022 Technomic Healthcare Multi-Client Study 2. Case cost by format: Campbell Best Bracket pricing, +15% dist. mark up (June end). Based on 8 oz. serving size - per case: Tub: 48 servings / Pouch: 32 servings 3. Case cost by format: Campbell Bracket 4 pricing, +25% dist. mark up (June end). Based on 8 oz. serving size - per case: Tub: 48 servings / Pouch: 32 servings. 2025 Technomic, Ave. Price of Soup in QSR $6.80 / Raw Cost per serving (excludes garnish). Assumes average price for a gallon of milk $4.37 / July 2025 USDA. Pricing may vary by market and product / Final yield reflects finished product. 4. Culinary Complexity includes the complexity of flavors, textures, aromas, and visual elements that come together to create an eating experience.
BUILD A PERFECTLY PROFITABLE SOUP SELECTION.
When you have limited help back-of-house, time matters. That’s why our soups are made to reduce labor while still delivering the popular and on-trend flavors your customers crave.
Campbell’s® Culinary Reserve Roasted Red Pepper & Smoked Gouda Bisque
SCRATCH PREPARED: 42 mins. of Active Labor VS CAMPBELL’S PREPARED SOUP: 3 mins. of Active Labor = 39 Mins. Saved5
WHY FROZEN SOUP?
Explore everything our 60+ chef-inspired flavors of frozen soup can do for your operation.
CHEF TIP:
Be sure to have options that hit on comfort, uniqueness, healthfulness, and value.
Greg Boggs, CCC Senior Chef North America Foodservice at Campbell Soup Company
TIPS:
Each region has its own flavor preferences, like clam chowder in New England and gumbo in the South. Seasonality also plays a role in what consumers are looking for. We offer two soup varieties that answer to the needs of seasonality on the menu: Campbell’s® Culinary Reserve Loaded Baked Potato and Campbell’s® Culinary Reserve Reduced Sodium Vegan Vegetable Soup.
5. Based on 2018 lab tests by fsSTRATEGY Inc., assuming operators use pre-cut vegetables to produce their scratch soups. Average time saved of the five soups tested is 33 minutes. Labor and elapsed time savings are greater if operators cut their own vegetables.
Find more culinary inspiration and operational support at campbellsfoodservice.com