What is the reason for the over-abundance of salt in store-bought soups? The soup is commonly ruined by it. Are there soups out there with flavor that don't have a tongue-numbing amount of salt? I find that "reduced sodium" soups are usually "reduced fat" and taste synthetic and bland. I just picked up some TJ's roasted red pepper and tomato, as well as butternut squash, and have high hopes. Im I only left with homemade? My wife has a recipe for something her family calls "Danish soup", which has chicken and beef stock, vegetables and farina or bread and meat dumplings. It takes all day, but is delicious, and is never salty. In fact, I find myself adding a pinch while eating, which is how it should be. The soup should be made with a little salt, and levels should be adjusted at the table per diner preference.