Umm umm, good

I present exhibit A:

(aka lunch)

I'm curious to know what constitutes "restaurant quality soup." How does one determine such an attribute? Are my soups, which I must say are quite yummy, but not particularly beautiful, fit for restaurant, or only home consumption? If the absence of preservatives is they key, then my soups might qualify! (Unless salt, the ancient preservative, counts as a preservative in this context.)

While the soup was quite good, comparatively speaking from canned-soup experiences (fresh-tasting, lots of corn bits in a pretty puree, hearty but summery flavor), I found the lack of a pour spout, resealable or not, to be a significant detriment. What if I hadn't had scissors on hand - no soup for me? Very poor planning, on the packager's part. Overall, I'd say B grade as a somewhat convenient lunch option.