Pacific Natural Foods sent a great selection of their creamy soups for me to sample recently, and I have to say I am a fan of the mostly natural ingredients, velvety texture and convenience of it all. However, flavor-wise they are hit-or-miss and fluctuate dramatically depending on the flavor. In general, the soups are also relatively high in sodium, but a few kinds do come in low-sodium version.

My favorite: Spicy black bean soup or Curried Lentil (except it’s super high in sodium)

My least favorite: Creamy butternut squash soup (though I normally love BNS!)

Pacific Foods says,” We take a culinary approach to our creamy soups. We mix. We puree. We blend. We use all natural and organic ingredients. Our milk comes from a local dairy. Tomatoes ripen on the vine and there’s real coconut in our Cashew Carrot Ginger. We have a lot of fun bringing out the delicious taste of nature in every creamy soup we make.”

The creamy Soup line includes:

Creamy Butternut Squash (also in low-sodium)

Buttery Sweet Corn

Curried Red Lentil

Spicy Black Bean

Tuscan White Bean

Cashew Carrot Ginger

Creamy Tomato (also in low-sodium)

French Onion

Creamy Roasted Carrot

Roasted Red Pepper and Tomato (also in low-sodium)


Organic Creamy Butternut Squash Soup

Gluten Free,  Kosher Parve,  Dairy Free,  Low Fat,  Vegan

Per Cup: 90 Cals, 2g fat, 550mg sodium, 17g carbs (3g fiber, 4g sugar), 2g protein

Ingredients (all organic): Butternut puree, Filtered water, Soymilk, Evaporated Cane Juice, Sea salt, Expeller pressed canola oil, Rice flour, Natural Flavor, Onion powder, garlic powder, ginger powder, nutmeg, cinnamon.

Tastiness: 5/10. I had such high hopes for this soup but seriously fell flat on my face. I love BNS so much I would eat it every meal if I could and was disappointed that there was just no butternut squash flavor in the soup. It’s edible at best. The pros: slightly sweet and has a great creamy texture, but I cannot get over the off-putting musty aftertaste and lack of BNS flavor. If I was blindfolded, I would have no idea what this soup was supposed to be.

Verdit: Yes it’s convenient and so easy to just heat up. It’s smooth, filling and not bad tasting, but I would personally advise not to get this if you are a diehard butternut squash fan. Just color isn’t enough for me.


Organic Spicy Black Bean Soup

Gluten-free, Low-fat, Vegan

Per Cup: 80 Calories, 1g fat, 590mg sodium, 14g carbs (4g fiber, 3g sugar), 3g protein

Ingredients: Water, Black beans, Onion, Red bell peppers, Green bell peppers, Flavor concentrate (tomato puree [tomato paste, filtered water], sea salt, sugar, canola oil, spices, chipotle pepper and flavor), Tomato paste, Garlic, Cilantro paste (cilantro, canola oil, citric acid), Sea salt, Olive oil, Cumin, Guar gum, Black pepper

Served with steamed zucchini and canned black beans

Tastiness: 8/10. I love the super-smooth consistency of the soup and the slight kick of spiciness that comes from XXXX. There is a subtle bean flavor that is well-balanced with spices – including onion, herbs, and pepper. Even somebody that is not a fan of beans could enjoy this soup, but since I love my black beans, I did add some canned beans to pump up the bean flavor. I love the nutritional stats to the soup (80 calories per cup!) and the fact that it’s not overly thick and creamy.


Organic Curried Red Lentil Soup

Per Cup: 140 Calories, 4.5g fat (4g saturated), 720mg sodium, 19g carbs (5g fiber, 8g sugar), 5g protein

Ingredients: Filtered water, Onions, Organic chicken broth (filtered water, organic chicken), Carrots, Red lentils, Coconut, Evaporated cane juice, Apple juice concentrate, Organic curry powder (organic evaporated cane juice, salt, organic spices, organic chili pepper, organic turmeric, organic dehydrated garlic), Sea salt, Apple cider vinegar, Guar gum, Spices, Xanthan gum

Tastiness: 8.5/10. Though you don’t taste much lentil, this soup is super pleasing to the taste buds. Not only is it a little sweet (and looks like pumpkin soup!), the curry flavor is dominant but not overwhelming. If you like Indian curry with coconut milk, you’ll like this slightly sweet and comforting soup. This soup is extremely creamy (it comes out the container in blobs, but in a good way, if that’s possible!) and it’s thick yet smooth in texture. Awesome apart from the sky high level of sodium and relatively high amount of saturated fat. *sigh* nothing is perfect these days.


Organic Roasted Red Pepper and Tomato

Per Cup: 110 Cals, 2g fat, 720mg sodium, 16g carbs (1g fiber, 12g sugar), 5g protein

Ingredients: Organic reduced fat milk, Filtered water, Organic tomato paste, Organic caramelized red pepper flavor (organic red peppers, sea salt, organic butter), Organic evaporated cane juice, Organic roasted garlic, Organic roasted red peppers, Sea salt, Sodium citrate, Organic rice flour, Organic garlic powder, Organic onion powder, Organic spices, Contains: milk

Photo courtesy of Laurie

Tastiness: 6/10. I’m not a fan of tart and floral soups and this was definitely more sour than I expected. I was hoping for a smoky and sweet soup from the smoked red pepper, but felt that instead, there was an odd flowery flavor that overwhelmed the soup. To me, it tastes like a floral creamy tomato soup and just doesn’t work for my flavor preferences. Combined with the fact that it’s so high in sodium and added sugar…not sure I’d buy this. Texture-wise, it’s a no brainer – creamy, smooth, and perfect.

Have you tried any particularly tempting soups lately?

Visit Pacific Foods for more information here.

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