Key findings
- 1Condensed soups typically carry long ingredient lists
- 2Even soups sold as lighter or premium options typically list multiple industrial additives
- 3Homemade soup frozen in portions is the least processed option
- 4In our analysis, canned soups average a Processing Score of 7.2, which is Level 3
Why is Canned Soup Level 3 on average?
Canned soup must survive retort processing (high-pressure steam sterilization at 250F) and months of shelf storage while maintaining palatable texture and flavor. This requires modified food starch (prevents sauce separation), MSG or its derivatives (replaces the umami that cooking destroys), sodium phosphates (texture maintenance), and various emulsifiers. Some brands reduce but don't eliminate additives. In our analysis, canned soups average a Processing Score of 7.2, which is Level 3.
How 3,729 canned soup products break down
Share of products at each processing level, in our analysis.
Canned Soup brand comparison
From least to most processed in our database.
How to read a canned soup label
- 1
Modified food starch and autolyzed yeast extract are in nearly all mainstream canned soups
- 2
Some brands use fewer additives than others; compare ingredient lists
- 3
Check sodium: most canned soups contain 30-50% daily sodium per serving
- 4
Bone broth is a less processed base for homemade soup
Which ingredients should you watch for?
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Frequently asked questions
Is Campbell's soup ultra-processed?
It depends on the variety. Many condensed soups list modified food starch, autolyzed yeast extract (an MSG alternative), and preservatives, so check the can. Each product page shows its own score.
What is the least processed canned soup?
Look for a soup whose ingredient list reads like a recipe (vegetables, broth, beans, herbs) with no modified starches or yeast extracts. Most mainstream canned soups carry some additives. For minimal processing, make soup at home and freeze it in portions.