"Condensed," maybe? But it's anyone's guess, really 😂

"Condensed". Campbell's is the major leading brand for canned soups which have had part of the water extracted, to make them more compact. Then you reconstitute and heat them at home.

So far as I can tell, this is almost unknown in Europe.

Been in the UK for decades. Not the best canned soup but still, I think there were recipes using Campbells condensed soups in the 60s here, I am happy to be corrected.

There still are! I use several of them, right out of the can, undiluted, in recipes.

Thanks, I'm sure I had rice cooked with a can of tomato soup and sort of spices then some peppers and chillies thrown through it at the end. It was actually really good.

I'll maybe look out for some.

About the tomato soup: I often mix it in recipes in which I am trying to lower the acid level. There's almost a sweetness to it. Paste and tomato sauces can be to harsh sometimes.
When my Mother made stuffed cabbage as we were growing up, she spread sauerkraut on the layers in the roaster and poured the tomato soup over the whole thing before baking them.
Now I'm hungry.😂

apropos of tomato sauces and acidity: I often find Anglo-American tomato sauces to be overly acidic as well, and I think it’s because of skimping on the oil—Greek food with lots of tomato never has that excessively acidic feel to it, and I’m pretty sure that that’s all about the olive oil...

(the reason Cambpell’s tomato soup tastes sweet, of course, is that it contains quite a lot of sugar...)
@RosePuckey @tsukkitsune @markarayner