A tasty bean soup with ham.

I'm not sure that cookery is on-topic here. I've never regarded soup as worth doing as there are cans available, though I do sometimes make a dhal as a main course on dieting days.

Tinned soup simply doesn’t compare with good, homemade, soup.

Or even mediocre, homemade, soup.

I have a pot full of vegetable soup that I made a few days ago: onions, carrots, celery, garlic sauteed in olive oil, a box of bought chicken broth, canned white beans, a can of diced tomatoes, green beans, cabbage, minced fresh parsley, bay leaves, salt, and pepper. It came together quickly and I'll feast on it for days. If I get tired of it, I can freeze it in portions.

It's not the best soup ever, but it's pretty good and was easy to make.

Not only that, but there are many more recipes for homemade soup than there are kinds of tinned soup.

It depends. Does anyone actually make tomato soup? I find Campbell's tomato soup pretty good. Condensend made with milk.

Anc cream of mushhoom. I'm sure that could be better with bigger mushroom parts but I never see it on menus.

And corn soup, just cream corn with a can of milk. Is that homemade or canned/tinned? Regardless, I never see it on menus except for chicken corn soup, which is different.

I think this shows the inherent weakness of "doesn't compare with".

A friend of mine does, using tomatoes she has grown.

I find Campbell's

Nearly every pre-made soup I see on the shelves these days seem to list sugar in one form or another on the ingredients list. I find them mostly inedible.

Tim

Everything has sugar in it these days or, even worse, high fructose corn syrup.

On dieting days I have no main course at all. The secret to dieting is

I knew someone once who took 'cream of mushroom' soup and added a panful of butter fried mushrooms to it.

If I want to make a proper tomato soup I used canned tomatoes to make minestrone style soups

Only in the USA.

Americans will eat anything and let their food industry get away with murder.

Yes, I make tomato soup. Campbell's is way too sweet for my taste.

Better with real cream and fresh mushrooms.

Here's an ingredients list for "Cream of Anything" soup:

It goes together about as you'd expect. Saute, roux, add stock, simmer for 30 minutes. Add "anything", then simmer for 20-30 minutes more (depending on how hardy the "anything" is). Add cream, correct seasonings. Puree if you wish.

Jesus, that sounds bland. Canned creamed corn is water, corn, modified food starch (for thickening), sugar, and salt. A decent corn soup will have butter, some sort of onion, celery, corn, bay leaf, chicken broth, salt, milk or cream, pepper, and perhaps optional ingredients like potatoes (which makes it a chowder) red bell pepper, bacon, garlic, or herbs such as thyme.

I'd call it semi-homemade, or "quick" or "a cheat". Nothing wrong with cheating in the kitchen; we do it all the time. It's good to know when you're taking a shortcut, though.

Seeing it on menus is not the whole story.

Waiter!!! What's this???

... It's bean soup, sir.

I don't care what it's been, what is it now?

AAAH! A fast worker :-)

I have done but I’m not a fan of tomato soup. I made some when we had a glut of homegrown tomatoes to see if homemade would convert me.

I do like Gazpacho.

I tend to make Turkey soup / Chicken soup using the carcass and ‘odd’ bits of meat. Potato and Leek, Pea and Ham. Sometimes vegetable. Senior Management likes pumpkin soup so I sometimes make that.

I make it in (fairly) large quantities in my Instant Pot them freeze it.

I think Brian meant "doesn't compare *to*". Anything can be compared

I find restricting my intake to 600 kcal on alternate days effective, and bearable long term.