Tender breast of chicken, onion, shallot and leek in chicken velouté with artichoke purée, Yukon gold potato, chiffonade of spinach and tender diced artichoke.

A mirepoix of carrot, celery, shallot and onion are simmered in a chicken veloute with shredded potato, julienne tomato, ham, finished with cream, Asiago cheese and chives.

HEINZ TrueSoups bring both classic and innovative flavors to the table, made with premium ingredients and frozen in easy-to-use bags at the peak of freshness. A festival of flavor! A mirepoix of leek, carrot and celery are simmered in a curry-laced vegetarian veloute with butternut squash and apple purees, fresh ginger and sweet cream.

A mirepoix of onion, celery and carrot is simmered in a light chicken veloute spiked with pumpkin puree, ginger and sweet cream.

This spicy and spiked chili features bourbon, white meat chicken, black beans and kidney beans, and green peppers over a flavorful base made with fire-roasted vegetables, tomato paste and chili powder.

Chunks of fresh-cut broccoli and select seasonings are simmered in a velvety smooth cheese sauce with accents of shredded carrot.

A nostalgic and rich cream-based tomato soup made with Cheddar cheese, butter, roasted garlic and diced tomatoes.

Plump breast of chicken is steeped in an enticing blend of curry, lemongrass, ginger with red bell pepper, tomato, carrot, onion and spinach.

Homestyle egg noodles are combined in a thickened herbed chicken broth with diced carrots, onions, celery and tender breast of chicken

Chicken, grilled onions, rice noodles, lime juice and soy sauce finished with basil, cilantro, bean sprouts and green onions, a classic with a Vietnamese twist.

Potato, onion, carrot, celery and bell pepper simmered with fajita style chicken breast in a rich broth seasoned with Southwest spices and corn flour.

Chopped ocean clams and diced potatoes with accents of red bell pepper are simmered in a rich blend of celery, onion, butter, flour, heavy cream and whole milk.

Southwest spices with corn kernels, jalapenos, mild green chiles and tomatillos in a vegetarian veloute with garlic and cilantro.

A delicately sweet blend of carrot puree, onion and curry simmered in a chicken veloute with carrot julienne, chives, parsley and dill.

Diced chicken is simmered in a buttery herb scented veloute with onion, celery, carrot, cabbage and long grains of wild rice.

Domestic, oyster, woodear and shiitake mushrooms in rich garlic scented chicken veloute; embellished with sweet cream, sherry and snipped chives.

Sliced onions sauteed in sweet butter and seasonings are gently simmered in a light beef broth with essence of tomato.

Vegetarian version - melange of vegetables with acini de pepe, navy beans and lima beans in a vegetable broth with herbs and garlic

White, shiitake, oyster and woodear mushrooms in a rich chicken veloute simmered with sweet cream, sherry and chives.

Russet potatoes simmered with select seasonings and smoked bacon in a cream sauce with spring onions and snipped chives

Lobster in a rich seafood veloute with onion, shallot, carrot, celery and select spices; embellished with Amontillado sherry, cream and chives.

A melange of fresh vegetables (carrot, celery, onion, spinach, potato, zucchini and tomato) in a vegetable broth with lima, garbanzo and green beans.

Brown lentils, mild red lentils, and plump navy beans are paired with tomatoes in a vegetarian broth infused with onion, garlic, curry, and ground pepper.

White kidney beans, fire roasted onions and diced tomato are kettle simmered in a mirepoix broth, with escarole greens and parmesan.