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The tin can was the last innovation in soup. Since then, nothing.
What an innovation that was, though! About 120 years ago, to be able to store soup almost indefinitely was nothing short of a miracle. It must have been amazing to know you could just have some food hanging in the cupboard forever. Canned soup, and canned foods in general, have had a huge hand in preventing so much hunger since its creation. It was truly amazing.
But 120 years is a long time, and it feels like soup things should change since then. Enter Good Stock. Our two main “innovations” are actually cooking ingredients like you’re supposed to (related: did you know that canned soup was cooked in the can?! Grody.), and then freezing it.
The freezer is the modern technology that allows us to do things the natural way. Freezing not only locks in freshness and flavor, but it allows us to cook without using any artificial ingredients or preservatives, ever. We are also not trying to rejigger our recipes to try to get an extra week or two of shelf life in the refrigerated section either. If you check out the grab and go section of your local market today, you’ll see “Best By” dates extending into March. It’s scientifically safe to eat and all that, but...it’s not great either.
That’s why we use the freezer. Better flavor, better freshness, and only all-natural ingredients you don’t need a chemistry degree to understand.
The future of soup is frozen. And it’s delicious.
We’re often asked why so many of our soups are vegan and gluten-free. “You must be a health-focused company,” they say. We are not. We are a delicious-focused company.
