Soup - chunky or smooth
 

I was discussing canned soup with one of my friends. My absolute two favorite kinds are Campbell's Double Noodle and Chicken with Stars. He said that he couldn't stand my "baby" soup because he needed to have stuff to chew. I told him that I do chew my noodles... the stars just go down, but I still like them. I don't like smooth soup... unless it's like a gazpacho or vegetable soup from england (tends to be smooth and good). I like stuff in my soup - and i consider my star shaped noodles to be stuff.

Which leads me to why I posted this thread - do you like your soup chunky or smooth?

Chunky, if it's supposed to be, smooth if it's Cream of Tomato.

Progresso soups are my favorites, but if it's Tomato, it has to be Campbells.

Most soups *I* make tends to be chunky, chicken vegetable, beef barley, navy bean, etc. I do make two smooth soup recipies. First is potato soup, but even then it's not creamy smooth, but that would be ok if it tasted good. But I do make an excellent tomato basil soup that turns out quite smooth and velvety, and the bits of basil, onion and garlic are really too fine to feel. But the tongue does notice them, yum!

I'm down with the soup-stew continuum.

Wasn't it Carl Sagan who said We are all soup-stuff ?

yeah, Carl tooootally did say that. I like chunky. Then again, my ma is Canadian and anything you get from them is pretty much chunky. Even if it's supposed to be smooth.

I prefer chunky, but all canned soups have what I'm looking for - I love salt... So salty...

Mmmm, I make tomato basil soup too. It's probably my second favourite, after good old chicken noodle soup. If I'm making a chunky soup I tend to prefer it more stew-like. Lots of chunks and what little broth there is should be thick.