… the soup equivalent of crack?

I thought I'd kicked the habit, but with the cold days now upon us, it's just soooooo nice dunking my sandwiches into a lovely cup of the orange ambrosia. Can I just say again. Mmmmmmmmm. 🙂

Mmm…I know, decent ham with bit of Colemans English & dipped in Heinz tomato soop, Yummee.

Just a shame it sits heavy if your got to do a lot of bending you get soup burps.

I think Heinz tomato soup is utterly horrible, so much so that the very idea of eating it makes me feel slightly ill.

Although I seem to be in a minority here…

Nah lovely stuff. Proper childhood nostalgia, like Macaroni Cheese 😀

The only soup with added radioactive red dye. Cant beat that surely? ;o)

the soup equivalent of crack?

No, the soup equivalent of cack.

It's foul disgusting and inedible imo, thanks largely to the fact that large quantities of pure sugar are included in it's ingredients.

Why anyone would want to add sugar to their soup, is quite frankly beyond me. It's "soup" not "jam" ffs.

It's foul disgusting and inedible imo, thanks largely to the fact that large quantities of pure sugar are included in it's ingredients.

Lol, very true. And they get sweeter as the acidity in the soup eats away at the laquer in the can. Yum!

ok, but needs

and…

Why anyone would want to add sugar to their soup, is quite frankly beyond me. It's "soup" not "jam" ffs.

I reckon you'll be pressed to find any tinned soup that doesn't have a little sugar in it. They use it to balance the salt which is used to preserve it.

I reckon you'll be pressed to find any tinned soup that doesn't have a little sugar in it.

I reckon you'd be pressed to find me eating any tinned soup…….sugar and "salt to preserve it" ffs ? 😯

The last time I ate tinned soup was sometime in my early childhood, when I was forced to. I love soup mind – just not tinned syrup.

And as for macaroni cheese ……..isn't that tinned pasta in milk ?

I reckon you'd be pressed to find me eating any tinned soup…..

Well done, but sadly not everyone has the time, money or inclination to make soup from scratch every time they want some.

And as for macaroni cheese ……..isn't that tinned pasta in milk ?

Pretty much. Tinned macaroni cheese is horrible tho – I was thinking the big trays of it you get in old cafes, with a layer of burnt brown cheese on top, a strange powdery texture to the sauce and the odd surprise tomato. Add a squirt of tommy sauce. Delicious!

Tomato soup with chunks of cheddar in the bottom of it and pickled onion Monster Munch floating on top. You won't see that on Masterchef but damn it is good.

Mmmm do like grated cheese on top also dipping chips in it.

Why anyone would want to add sugar to their soup, is quite frankly beyond me. It's "soup" not "jam" ffs.

How would you make cream of tomato?

Just did a search and found a recipe for making your own Cream of Tomato Soup (epicurious.com) but it still contains 1½ teaspoons of salt and the same again of sugar.

Is there a good salt/sugar free version?

The last time I ate tinned soup was sometime in my early childhood,

ration books was it?

🙂

Tomato Soup – makes a good pie filling too, or pasta bake.

The last time I ate tinned soup was sometime in my early childhood,

..sometime last week then?

I think we've now managed to insult GG at both ends of the age scale 🙂

you can't beat it. It is the one true soup

+1 to added cheddar.
White bread and butter (none of that marge/olive style spread)

Sugar and salt aren't necessarily bad, you know…You are allowed to eat them.

I think we've now managed to insult GG at both ends of the age scale

true – but the sport never ends

Well I prefer Heinz oxtail soup. I used to like their kidney soup but they stopped doing it many years ago.

Sugar and salt aren't necessarily bad

Indeed they're not. However sugar in soup is a rubbish idea imo.

Still, there's no accounting for American/English/Anglo-Saxon gastronomically tastes 😐

It's **** horrible stuff just awful.

Still, there's no accounting for American/English/Anglo-Saxon gastronomically tastes

Ahem:

French Onion Soup, Ingredients: 1/4 teaspoon of sugar

LOL that's "French" onion soup for Anglo-Saxons ! 😀

Eg….the Continental definition of cheese :

The Anglo-Saxon definition of cheese :

tut tut GG, knocking Anglo Saxon cheese so.

Neals Yard Dairy (as worked in by a friend of mine) ONLY stocks BRITISH cheeses. And alledgedly:

A recent count shows that The Specialist Cheesemakers Association has over 150 registered members in Britain, making over 450 unique cheeses (we possibly have more individually different cheeses now than the French!)

that'll put the wind up our Juan.

The Anglo-Saxon definition of cheese

That looks like American "cheese food" to me.

The (Anglo-Saxon) UK has over 700 different cheeses – many of which can compete with the best France can produce.

LOL that's "French" onion soup for Anglo-Saxons !

Indeed I tried looking for genuine French recipes – but they all used Cognac or Brandy instead of sugar, which is much the same effect.

But the point was that plenty of non American/English/Anglo-Saxon soups contain sugar:

Bingtang Jiayu (Steamed Turtle in Crystal Sugar Soup) – China

we possibly have more individually different cheeses now than the French!

Pffft……it's about 'quality' not 'quantity'. I'm sure that there's more varieties of canned soups, processed cheeses, and processed mint "peas" here than in France, it doesn't say much about British culinary achievements,
does it ?

Although I won't deny that Anglo-Saxon cuisine has improved vastly in recent years…….but considering that Anglo-Saxons started later than everyone else in trying to make food taste good, there's still a fair way to go.

A good example though, is New Covent Garden soups. But why buy canned soup when you can buy NCG
soups ? 😕

Anyone with a negative impression of English cheeses isn't to be taken seriously in a debate about food.
Stick to the politics Gus, you seem to have a clue about that.

Pffft……it's about 'quality' not 'quantity'.

Pffffft…..

"Over 150 judges from 24 countries, including Mexico, South Africa, Japan and Australia, sampled the 2,440 entries in a marathon tasting session before choosing the winner. Around 140 cheeses from around the world were given gold awards, each of which was tasted for a second time by an international jury of 13 experts from 10 countries.

British cheeses performed well with two, Saint Giles from High Weald Dairy and a Blue Stilton from Long Clawson both making it into the final 13 gold award-winning cheeses tasted by the Supreme jury."

— World Cheese Awards 2009, Guild of Fine Food.

Anyone with a negative impression of English cheeses isn't to be taken seriously in a debate about food.

But someone who can't tell the difference between Cognac and sugar as an ingredient, can be taken seriously in a debate about food ? 😀

someone who can't tell the difference between Cognac and sugar as an ingredient

The rich flavour in French Onion soup (real or Anglicized) comes from caramelising the onions. You can caramelise them with cognac, brandy or sugar.

Both add sweetness (and calories).

A good example though, is New Covent Garden soups. But why buy canned soup when you can buy NCG
soups ?

Price? Shelf life?

NCG still has sugar in it though, maybe they are making jam?

New Covent Garden: Plum Tomato & Mascarpone
Plum tomatoes (43%), water, onions, tomatoes (8%), tomato paste, olive oil, mascarpone cheese (1.8%), sugar, basil, salt, garlic, black pepper, oregano, rosemary.

NCG still has sugar in it though

Some do (they obviously feel a need to cater for those who like sugar in the their tomatoes soup) but not the ones which I buy.

How to order English food : http://www.youtube.com/watch?v=xdo79znnHl8&feature=related

Heinz tomato is the only tinned soup I will eat! But it has to be with very cheap and nasty white bread to dip in. Infact, tear up said bread and drop in into the soup and then eat it off the spoon!

Oh, and sugar in any form is complete and utter poison!

I don't really do any kind of packaged soups. They always somehow taste of plastic garlic!

Some do (they obviously feel a need to cater for those who like sugar in the their tomatoes soup) but not the ones which I buy.

Oh right. So which ones do you buy then?

NCG: Plum Tomato & Basil
Plum tomatoes (43%), water, onions, tomatoes, tomato paste, olive oil, sugar, basil (0.9%), garlic, salt, cracked black pepper, oregano, rosemary.

NCG: Sun Dried Tomato & Mascarpone
Water, risotto rice (16%), tomatoes, onions, sun dried tomato paste (4%), tomato paste, Parmigiano Reggiano cheese, mascarpone cheese (2%), olive oil, dry white wine, salt, demerara sugar, garlic, parsley, basil, thyme, oregano, cracked black pepper.

NCG:Tomato & Fennel
Tomatoes (38%), water, onions, tomato paste, cooked chickpeas, spinach, cooked borlotti beans, olive oil, demerara sugar, salt, garlic, ground coriander, fennel seed, oregano, cayenne pepper.

NCG: Plum Tomato & Mascarpone
Plum tomatoes (43%), water, onions, tomatoes (8%), tomato paste, olive oil, mascarpone cheese (1.8%), sugar, basil, salt, garlic, black pepper, oregano, rosemary.

So which ones do you buy then?

Most commonly, Winter Vegetable, Tomato & Chunky Veg, and often Soup of the Month – although I haven't tried Page 48 yet. I occasionally have Wild Mushroom and Carrot & Coriander. I also sometimes have Tesco or Sainsburys own brand fresh soup – but never those which include sugar in their ingredients.

Thanks for caring btw 8)

Hmmmm… so your solution to the problem of sugar turning tomato soups into "jam" is to go for the one that contains honey instead?

(which actually contains more sugar than some of the soups above that list sugar as an ingredient)

Genius. 🙄

Thanks for caring btw

Just striving to meet your high levels of perfection ernie. 😉

(Plus its always good to hear about ways to avoid sugar, as MrsGrahamS is diabetic)