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These canned soups rely on straightforward ingredients, authentic broth, and contain fewer additives.
Canned foods, particularly soups, often come with a poor reputation. While it’s true that some are laden with preservatives and additives, others defy this stereotype by being surprisingly nutritious. “Not all canned or boxed soups are created equally,” explains Tara Collingwood, MS, RDN, CSSD, LD/N, ACSM-CPT, a Board Certified Sports Dietitian and co-author of the Flat Belly Cookbook for Dummies. “The most nutritious choices utilize real broth, feature identifiable ingredients, and minimize fillers, sugars, and artificial flavors.” Even better, she notes, “These types of soups can be part of a balanced, nutrient-rich diet, especially when combined with sources of protein, fiber, and healthy fats.” Here are six canned soups that skip the unnecessary additives.
Pacific Foods prioritizes real bone or vegetable broth as a foundation, avoiding water thickened with starches. “Their soups often contain familiar ingredients such as vegetables, legumes, and grains, steering clear of artificial flavors,” Collingwood shares. “Soups based on broth with whole ingredients can help with satiety without adding extra calories. They’re particularly beneficial when appetite is low or digestion is problematic because liquid meals are generally easier to digest. Sodium levels vary by flavor, so pairing these soups with potassium-rich foods like vegetables or beans can help maintain a dietary balance,” she advises.
Pacific Foods Organic Soup
Amy’s soups stand out for being vegetable-centric, organic, and largely free from preservatives, bringing them closer to a homemade taste than many shelf-stable options. A higher concentration of vegetables means more fiber, phytonutrients, and volume, promoting a feeling of fullness. These soups serve as an excellent base to which you can add additional proteins such as beans, chicken, or tofu to create a well-rounded meal.
Amy’s Organic Soup
Vegetable-forward, minimally processed. Amy’s soups are vegetable-forward, organic, and largely free of preservatives, making them closer to a homemade option than most shelf-stable soups. A higher vegetable content means more fiber, phytonutrients, and volume for fullness. These soups work well as a base, you can add extra protein like beans, chicken, or tofu for a complete meal.
Trader Joe’s Canned Soups
“Trader Joe’s tends to keep ingredient lists short, relying on simple seasonings and straightforward recipes rather than additives,” says Collingwood. “Shorter ingredient lists generally mean fewer emulsifiers, flavor enhancers, and stabilizers, which can be beneficial for gut health and overall food quality. Use these soups as a starter or side, and add protein or whole grains to increase staying power.”
Progresso Light Soup
Progresso Light Soups are broth-based and portion-conscious, “with lighter calorie profiles while still providing recognizable ingredients,” Collingwood notes. “Lower calorie soups can be helpful for appetite regulation, but they’re most effective when paired with protein or fiber-rich sides to prevent hunger rebound. Good for lunches or quick meals when paired with a salad, sandwich, or protein source.”
Campbell’s Well Yes!
Campbell’s Well Yes! line was developed with cleaner labels, fewer artificial ingredients, and a greater emphasis on whole vegetables. “It’s a step forward from traditional canned soups, offering more vegetables and less reliance on processed fillers. It’s a practical bridge option for people transitioning toward less processed foods. Still check sodium levels, especially if consuming soup frequently,” Collingwood says.
Health Valley Organic Soup
Health Valley Organic Soup uses organic broth, simple seasonings, and gentle flavors, “which appeals to people sensitive to overly salty or heavily seasoned foods,” says Collingwood. “Mildly seasoned soups can be especially helpful for digestive health, recovery days, or when appetite is low. They also make a great base for customization. Great for people prioritizing organic ingredients and minimal processing.”
