Photo by: California Avocado Commission "You can't choose soups according to the lowest common denominator anymore," says Shawn LaPean, Director of Cal Dining at University of California, Berkeley. Even comfort food staples, like tomato soup served with grilled cheese, need a little edge for many of today's diners, according to LaPean. "Instead of generic cream of tomato, they prefer the flavor profile that a tomato basil version offers." And standard chicken noodle soup? That's ...

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