Campbell's Tomato Soup dates back to 1897, when Dr. John T. Dorrance invented condensed soup. A revolutionary new form of soup, it dramatically changed American eating habits with its rich taste and convenience for Mom, who no longer had to make soup from scratch. And Campbell continues to innovate to keep up with lifestyles in the new millennium. As consumers look for more and more convenience, they're finding that adding water or milk to condensed soup, stirring it in a pan and pouring it into a bowl has become too much of an effort. Ready To Serve Tomato Soups literally take us to a new place in the kitchen - the refrigerator.
Nutrition is the other hot button for consumers.
And research shows that processed tomato products are an excellent source of lycopene, a phytochemical that gives tomatoes a red color and is believed to lower the risk of some types of cancer. In fact, leading authorties recommend five to seven servings a week.