Canned Soups: For regular soups I just take the time to make my own and freeze in lunch portions. For broth, if I have a chicken carcass I simmer it to make my own broth. If not, I use some chicken bouillon that I already have on hand (when that runs out though I probably won't buy more). For any recipes that call for a "cream of..." soup I either modify the recipe to use some greek yogurt for creaminess or find another recipe.