That's my brand

Campbell's announces new 'hipster soup' line inspired by food truck scene

"I'm so excited about microwaving chickpeas in a bag!"
Warhol's treatment of the classic Campbell's Soup can doesn't even come close tothe new Go! Soups reinvention.

What ever happened to the excitement of potato chowder? Is there a way to make beef stew cool again? Is there such a thing as sexy soup?

These were the Sphinxian riddles that plagued the mind of Campbell's Soup President and CEO Denise Morrison when she stepped up to the plate with her giant soup spoon a year ago. Bent on redefining Campbell's "U.S. soup strategy," she and her soup-minded team began looking outside of the iconic red and white can.

The newest offering from Campbell's will be a line of soup with pictures of excited young people in plastic glasses exclaiming names like "Chicken & Quinoa with Poblano Chiles"

Her mind, like many of ours, went to food trucks for inspiration. The younger generation of Americans all seem to enjoy these weird mobile restaurants, so she sent her flying monkeys out to Austin, Portland and San Francisco to observe the hipsters in their natural habitats.

After days of market research, they returned to the Campbell's headquarters in Camden, New Jersey, with ideas for exotic flavor combinations that seemed to appeal to these young, adventurous, hair-dyed types that were lacking in their demographic.

That's why the newest offering from Campbell's will be a Campbell's Go! Soup line with pictures of excited young people in plastic glasses exclaiming soup names like "Chicken & Quinoa with Poblano Chiles" and "Golden Lentil with Madras Curry."

You have to admit the new flavors are way more promising than the bland casserole staples like "Cream of Asparagus" and hearty favorites like "Sirloin Burger with Country Vegetables." But does it feel like Campbell's is maybe trying a little too hard — a little too Go-Gurt-y — to appeal to our demographic?

While these new Go! Soups might be inspired by hipsters, they're probably not going to be marketed to us. People of food-trucked cities know that a boil-in-the-bag microwave soup will never match the freshness of a superior Whole Foods soup offering.

Plus, we've already got the food trucks, so problem solved.

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a taste of Nola

French-trained Houston chefs team up for one-night-only Mardi Gras dinner

Courtesy of Chardon

Suckling pig porchetta muffuletta with olive salad, smoked ham demi-glace, and provolone sauce.

Two top Houston chefs are teaming up for a one-night-only salute to the flavors of Mardi Gras. Taking place Friday, February 6 at Chardon, the Laissez Les Bons Temps Rouler dinner unites chef EJ Miller of Chardon with New Orleans native Dominick Lee, who will open progressive Creole restaurant Augustine’s later this year.

The three-course, $95 dinner (optional beverage pairing, $55) begins with an starters for the table that include poached shrimp with Muối Ớt Xanh (Vietnamese green chili dipping sauce) and bread service of a po’ boy roll with duck fat butter. Appetizer choices consist of escargot Rockefeller, Creole bucatini, and hog head cheese pâté en croûte.

Entree selections dive deep into Louisiana culinary traditions with choices that include gumbo Americana with duck breast, suckling pig porchetta “muffuletta,” and chicken-fried rabbit. A bone-in New York strip is available as a supplement. For dessert, choose from king cake profiteroles, sweet potato and black lime Mont Blanc, and “Zydeco crunch.” Everyone leaves with a warm beignet for the ride home.

“This dinner is about celebrating shared roots, creative freedom, and the joy of the season,” Miller said in a statement. “Chef Dom brings an exciting, modern Creole perspective that pairs beautifully with our Texas French approach. It’s festive, indulgent, and meant to be enjoyed together.”

“Creole and French cooking are inherently entwined. They come from the same place but tell different stories,” Lee added. “Chef EJ and I share a respect for tradition and a love for pushing these narratives forward, and this dinner is a chance to bring those two conversations to the same table.”

Miller has been Chardon’s executive chef since the French restaurant opened in February 2025. His resume includes time at SaltAir Seafood Kitchen, Riel, Muse, and International Smoke, celebrity chef Michael Mina’s short-lived, smoke-infused restaurant in CityCentre.

Two years in development, Augustine’s will open later this year at the Hotel King David in Third Ward. Lee brings a diverse array of experiences to his role, including working as the executive sous chef at Indian fine dining restaurant Kiran’s, the executive chef of globally-inspired Poitín Bar & Kitchen, and two years working and studying in Italy.

Seats for the Laissez Les Bons Temps Rouler dinner are available on OpenTable.

news-you-can-eat dinner