What to Make that uses Vegetable Soup as an Ingredient?

I was given 4 cases of Campbell's Chunky Vegetable Soup.  I want to use these asap.

Besides this Meat Loaf, what are some ways to use canned vegetable soup?

Any suggestions are welcome!

Is it a type that can be used as a pot pie filling? Not that it is very appealing to have oven on.  I have a crockpot recipe somewhere.  I’ll try to find it later. Because of gluten, I haven’t even looked at canned soup in years.

in a crockpot with dumplings/matzo balls in the soup, or biscuits on top of the soup. (Not sure if the soup needs to be watered down, I'm assuming not. If it does, I would not, I'd just leave it concentrated.)

use as the liquid to make a scone/biscuit recipe, then use them to make cheese sandwiches

same for some sort of savory muffin (probably uses more liquid than a scone or biscuit)

throw it in the crockpot and throw in some rice and some soy crumbles/soy chunks/some other kind of bland protein and you've got a meal

throw meatballs in it
throw pasta in it
(all of these things i'm just assuming crockpot, but would probably work on the stove or even in the oven if you're not a pathological cheapo like me)

Better soup, tbh. If you dislike the texture of the veggies like I do, take an immersion blender to it and then strain it. Either way it's a great soup base for Literally Any Better Soup.

I usually use cream of whatever soup but you could mix it into rice and add cheese on top to make a simple casserole type meal.

I can see these as a starter for a perpetual summer garden soup. Pureed first, as suggested by C Mouse. They have a distinctive flavour and enough sodium to kill a horse -- but that too can be adjusted and improved.

My preference: These items would be very welcome at a local food bank, or a take-what-you-need leave-what-you-can food stand/library. People are facing hard, hard times out there.

My German friend makes vegetable lasagna that is essentially a vegetable soup with cream layered between lasagna noodles.

Thanks, everyone!

Great suggestions. I really love pot pie.  That cream soup is a great idea, especially since I have cream gravy mix.

My airfryer that I got for Christmas died, therefore, I don't want to use the big oven and no longer have my convection oven.

The good news is I still have a crockpot so I wonder how a pot pie would work in there.

I tried one of the soups for breakfast since to me it is just a meal and usually, leftovers work.

They are 15 oz ready to serve in the microwave.  That is way too much for me to eat in one meal.  I tried to finish it off at lunch.  Still had some for two meals for the dog.

Next time I will heat it up on the stove and add corn then it will probably last all week for lunch.

Unfortunately, a food bank would not take these as they are all out of date so lucky me.

BTW, I didn't look close enough and only got 2 cases since the other two cases are chicken noodle soup and dear hubby will eat those.

C Mouse wrote:Better soup, tbh. If you dislike the texture of the veggies like I do, take an immersion blender to it and then strain it. Either way it's a great soup base for Literally Any Better Soup.

We do this.  We take chicken noodle soup, add more noodles, more chicken, more whatever we have sitting around or in the frig.

Anne Miller wrote:Unfortunately, a food bank would not take these as they are all out of date so lucky me.

Great scrounge. Nothing wrong with enjoying them yourself!

Side note: Food banks have a policy for dealing with the "best before" date on donated goods (which is not the same as an "unsafe or expiry" date). If the cans are in good condition and have proper labels, they will accept them and pass them along for a specified period after the "best before" date. They are perfectly safe to eat.