The Cantina by Campbell's started dishing out piping hot bowls of free soup at around 11:30 a.m. today, much to the delight of hungry Torontonians.

Found at 501 Queen West, this pop-up resembles a trendy new cafe thanks to its white-washed exposed brick walls, wooden tables and retro soup cans. Decor aside, the focus here is on the soup - everyone who walks through the door gets to sample four jazzed-up Campbell's recipes, which chef Matt Pettit (of Rock Lobster fame) created just for this event.

When I visit, I head to the back and get four samples - spicy vegetarian ramen, roasted beer can cream of chicken, creamy black bean tomato taco and Thai chicken and rice khao soi. They all come served in individual cups on a cafeteria-style tray.

Chef Pettit uses different Campbell's products as a base for each soup and elevates them with ingredients such as coconut milk (for the khao soi) and crispy chicken skin, which he places on top of the spicy beer can cream of chicken soup.

Though, these crispy chicken skins aren't the only toppings available - there's an entire garnish bar where you can customize your mini soup bowls.

Pettit recommend crispy egg noodles for the khai soi and nori, bamboo shoots and hard-boiled egg for the vegetarian ramen. There's also chili lime crema and crispy tortilla strips for the creamy tomato as well as cilantro and chives.

The creamy black bean tomato taco soup is especially nostalgic because it's made with Campbell's creamy tomato soup; however, I like the vegetarian ramen the best - I think I'll actually make this one at home.

While each soup cup may seem small, when eaten together, they make a nice light meal. And this should come in handy for those who live and work nearby, especially since it's open from 11 a.m. to 8 p.m. on weekdays and from 11 a.m. to 7 p.m. on Saturdays and Sundays. But, it's only sticking around until February 21.

Photos by Hector Vasquez.