New Jersey-based Campbell Soup Co. has launched a new line of soups into the market. This new product range, labeled as Campbell’s Slow Kettle-Style Soups, is composed of five different varieties of slow-cooked soups.

These slow kettle-style soups were created by Campbell chefs by combining distinct ingredients like white beans, baby-bella mushrooms and asiago cheese. These combination of ingredients are then simmered slowly to create that kettle-style soup that tastes “better than homemade”.

With many years being spent in the development of this range of soups, the chefs at Campbell were given the opportunity to make exciting combinations of flavors. Each of the combinations deliver Campbell’s promise of each soup being “made with patience and not preservatives”.

Campbell’s Slow Kettle-Style Soup varieties are: “Tuscan-style Chicken and White Bean Soup with Asiago Cheese”, “Thyme and Rosemary”, “Tomato and Sweet Basil Bisque with Cream and Ground Red Pepper”, “Burgundy Beef Stew with Baby Bella Mushrooms, Roasted Garlic and Rosemary”, “Portobello Mushroom and Madeira Bisque with Shallots, Thyme and Sage”, and “Southwest-Style Chicken Chili with Black Beans and Sweet Corn”.

Ed Carolan, general manager and vice president of soup & simple meals, said that the category of soups has been experiencing a slow response in the market. He believes that the time is perfect for the introduction of a line of premium soups that will address this slow market response. Because people continue to be more interested in gourmet food, they always look for these kinds of food, but one that they can enjoy everyday. With Campbell’s Slow Kettle-Style Soups, they can certainly have that kind of experience: have gourmet soup everyday of the week if they want.

 

These Slow Kettle-Style Soups are now available at a retail price of $3.99 per 15.5-ounce container.