The only real down side is that the ingredients aren't the most healthful: 1060mg of sodium and 11g of saturated fat per serving. And a serving is only 1 cup, so I usually eat 2 servings at a time (a big bowl of cream-of-broccoli soup and a chunk of homemade bread is an awesome lunch!). This is probably not something you'd want to eat every day. On the other hand, fats are one of the most difficult food categories to store for more than just a few months, so this could be valuable in a well-rounded food-storage plan.
I make my soup a little healthier by adding a little white bean flour (from Bob's Red Mill) to the soup mix before adding it to the boiling water. You can, of course, make a cream soup with just the white bean flour (the recipe is on the package), but it's lumpy--the recipe on the package tells you to put it in the blender before serving it. And the bean-flour soup doesn't have any seasonings in it (the chicken bouillon in this soup mix has some seasonings). So I just add some bean flour to the creamy soup mix. You have to be careful, though. If you add too much it makes the soup lumpy.