Excerpt from The Master Book of Soups: Featuring 1001 Titles and Recipes
Although commercially canned soups are excellent and convenient, there are still several good reasons for making soup in one's own kitchen.
In the first place, as many as 1,001 varieties are not obtainable in cans. Again, home-made soups are less expensive, particularly as left-overs are generally utilised in preparing them. Thirdly, the flavours of canned soups are necessarily bland, because they must please (or at least not offend) the taste of thousands, whereas home-made soups can be made to appeal to just oneself and one's guests.
Every country has at least one soup which attains perfection.
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