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Soups are among the earliest of convenience packaged foods. They have been marketed for generations in both the canned and dried mixed forms, and are readily identified with contemporary American living. The newer additions to the family are frozen soups. Soups have increased in both popularity and in number of varieties during the last decade. During this period a trend has developed away from thin soups, such as the consommés, to the heavier, heartier types like bean, chowder, pea and potato.
- Prepared soups are excellent examples of convenience items, since they require a minimum of handling.
- They also generate a healthy margin of profit.
- Although most prepared soups may be served without intermediate preparation, many novel and specialty variations are easily made.
- These have a high appeal factor and are creating interest with the public.
Canned Soup:
- Canned soup continues to be widely accepted in spite of the inroads made by the frozen varieties.
- Most canned soups are condensed (double strength) so that they require dilution by an equivalent quantity of liquid added before heating. The yield when diluted is 128 oz or 156 oz portions.
- Special garnishes, spices, herbs and seasoning blends may be added to improve the flavour and appearance.
- Ready to serve soups are available, which do not require dilution and may be consumed directly after heating. These soups are widely dispensed from vending machines.
Frozen Soups:
An interesting assortment of frozen soups is marketed. These are usually packed in 48 oz cans. Soups packed in plastic pouches are available, each pouch containing one 6 oz portion.
Freezing of certain kinds of soup preserves their natural flavour. Soup such as tomato can be subjected to the canning process without marked change in flavour or consistency. However, canning has undesirable effects on soups, such as oyster stew, fish chowder, onion, cream of shrimp, cream of corn, cream of potato, green split pea etc. Nationality soups, such as egg drop, onion and minestrone are available frozen.
Many of the frozen cream soups and bisques are enriched with pure cream and butter. These ingredients produce a thick, rich velvety texture. Manufacturer’s instructions are explicit, and must be followed for quality results. Some instructions suggest that the soup be thawed prior to heating, while others recommend a combined thawing and heating procedure. In addition, some processors suggest dilution with a certain quantity of water or milk; others recommend that their products be served without dilution.
Boil-in-the pouch products need not be thawed, but can be placed in a vessel of boiling water for about 5 min.
Dry Soup Mixes:
- Dehydrated or dry mix soups require careful reconstitution.
- Directions must be followed to ensure satisfactory results.
- Ample time should be allowed for heating; 10-12 minutes are usually required for a satisfactory reconstitution.
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