Campbell’s USDA certified organic soups are made with carefully selected ingredients such as farm-grown vegetables and free-range chicken. The selection of delicious soups includes old favorites such as tomato and new varieties like chicken tortilla and organic chicken and pasta soup for kids.

Key Ingredients

Organic produce

We include organic produce and ingredients grown in North America to make our Organic soups. For example, we use tomatoes from California and carrots from California and Oregon.
Organic certification

Organic certification

For a product to be certified as containing organic ingredients, all of the ingredients and production processes must meet strict criteria set by the USDA. This includes using only approved fertilizers, protecting natural resources, and preserving animal welfare.

Organic means non-GMO

If a product is USDA certified organic it automatically means that it is non-GMO. That’s because only crops from non-genetically modified seed are allowed to be certified organic.


Five varieties of Campbell’s Organic soups are gluten-free. These are Sun-Ripened Tomato & Basil Bisque, Creamy Butternut Squash, Garden Vegetable with Herbs, Lentil, and Chicken Tortilla. We have a two stage testing process for gluten-free. First we verify all the ingredients are gluten-free, then we test the finished soup.


Our organic soup recipes are simple and use mainly ingredients you may find at a farmers market or in your pantry at home. Others you may not be as familiar with are listed here.

Celery Seed Oil Flavor

This flavor is made using celery seed and lactic acid. Lactic acid is commonly found in foods such as yoghurt. It is used in food to provide a tart or subtle sour flavor.

Organic Yeast Extract

We use organic yeast extract to enhance the savory flavors in the soups.


Some of these ingredients we add to create a smooth, enjoyable texture.

Organic Potato Starch

Used as a thickener to give a smooth texture and consistency, just as you might use corn starch at home.

Organic Tapioca Starch

Used as a thickener to give a smooth texture and consistency. Tapioca is derived from the roots of the cassava plant.
Nutrition Information

Campbell’s Organics recipes use a variety of vegetables and four varieties contain at least half a cup of vegetables or more. These are Tomato, Garden Vegetable, Lentil and Chicken Tortilla.

9 varieties of vegetables are used in each carton of Campbell’s Organic Garden Vegetable with Herbs Soup
2 million pounds of organic vegetables are used to make our soups
4 varieties of Campbell’s Organic soups are vegetarian


For a product to carry the USDA Organic seal, it must be at least 95% organic.

We work closely with organic suppliers across North America to ensure the ingredients are great quality, the price is right and there is adequate supply.  To be an organic farm, the soil must be free from prohibited substances, such as pesticides and fertilizers, for three years.

Our soups are made in facilities which have been fully certified as organic.  This means they have met a wide range of strict controls around how the food is made.  This includes checking everything including how ingredients are stored, cooked and packaged to make sure organic and non-organic food and produce are kept separate. Our plants are inspected by third party USDA accredited certifiers. Our certifier is California Certified Organic Farmers, one of the oldest and largest certifying agencies in America. For those few ingredients that may not be organic, they also must adhere to strict standards set by the USDA.


Our organic soups are packaged in cartons which allows the soups to be cooked gently and retain the flavor of the ingredients. These cartons are recyclable where facilities exist as they are made using different layers that currently cannot be separated at traditional recycling facilities.

Check at www.recyclecartons.com to check your local authority.


We understand that some people would prefer to avoid bisphenol A (BPA), although FDA has determined that it’s safe to use in food packaging. Historically, BPA has been used in food packaging to line metal cans and to preserve the food’s taste and its nutritional value.

PET bottles, pouches, and cartons such as those used for V8® beverages, Swanson® broths and Campbell’s sauces are (and have always been) non-BPA packaging.

Campbell has transitioned to the non-BPA lining in all of our aluminum and steel cans in the United States and Canada.

The containers of a few other products have metal components that have limited food contact points but are key to ensuring that the lids remain tight. BPA is used as a coating on that metal but in small amounts and we continue to work on packaging alternatives.