I keep a 4 of Publix’s tomato and a can or two of their cream of chicken for cooking. I don’t know what happend at Campbell’s over the years, but by the 90’s, the soups started to taste very different and thinner in condensed form.
During the late 80’s and to mid 90’s, they had a wonderful Basil tomato soup which was replaced with an Italian Tomato Basil and Oregano. Both were part of my meatloaf recipe. Both long gone. I use either Publix or Winn Dixie’s regular tomato soup that taste more like Campbell’s used to. I only use the generic cream of chicken in the classic green bean casserole b/c my kids and now my spouse hate the thought of eating cream of mushroom as called for in the original recipe.