Soup is a primarily liquid food, generally served warm, that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
John Thompson Dorrance invented the process of condensing soup – removing the water without affecting flavor or nutrients. This reduced the size of the can and shipping costs, allowing Campbell & Company (as it was then known) to cut the price of a can of soup from 30 to 10 cents.
By the early 20th Century, the five original condensed soup flavors (tomato, chicken, consomme, vegetable and oxtail) were expanded to 21 and Campbell's began dominating the market, selling 15 million cans annually.
Dorrance's success earned him a raise to $9 a week.
Dorrance would rise to president of Campbell Soup Company in 1914 and became its sole owner in 1922.Dorrance was a visionary in another area. He was one of the first to conceive of mass marketing, using everything from newspapers, to billboards to the sides of trolley cars to advertise his soup.