Soup, cream of tomato
Common food
Photo: Wikipedia
Cream of tomato soup is a velvety, smooth blend of ripe tomatoes, cream, and often a hint of onion or garlic. Its flavor balances bright acidity with a rich, mellow sweetness, creating a comforting, classic taste. Nutritionally, it's a light yet satisfying option, providing a good source of vitamins A and C from the tomatoes.
💚 Why it's loved
People adore it for its perfect harmony of tangy tomato and creamy richness, which feels both nostalgic and sophisticated. It's incredibly versatile, serving as a standalone meal, a sauce base, or a classic pairing with a grilled cheese sandwich.
⚠️ Watch-outs & how to enjoy it better
Commercial versions can be high in sodium, which is a concern for those managing blood pressure. The added cream and sugar can also cause blood-sugar spikes for some individuals. To counteract, look for low-sodium brands, pair it with a protein like chicken or beans, or dilute it with a splash of water or broth.
Key benefits
- Rich in lycopene, a powerful antioxidant from cooked tomatoes
- Good source of vitamins A and C for immune support
- Contains some dietary fiber for digestive health
- Low in calories, making it a light meal starter
- The fat from cream aids absorption of fat-soluble vitamins
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The first commercially canned tomato soup was introduced by the Joseph A. Campbell Preserve Company in 1897, revolutionizing its accessibility and popularity.
Full nutrition (scales with serving)
| Water | 86.6 g |
| Energy | 70.0 kcal |
| Protein | 1.2 g |
| Total lipid (fat) | 4.7 g |
| Carbohydrate, by difference | 6.4 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 2.4 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 0.60 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 27.0 mg |
| Potassium, K | 184 mg |
| Sodium, Na | 246 mg |
| Zinc, Zn | 0.18 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 1.0 ug |
| Vitamin C, total ascorbic acid | 6.0 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.06 mg |
| Niacin | 0.69 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 12.0 ug |
| Folic acid | 4.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 15.0 ug |
| Choline, total | 8.0 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 75.0 ug |
| Retinol | 39.0 ug |
| Carotene, beta | 376 ug |
| Carotene, alpha | 109 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 4918 ug |
| Lutein + zeaxanthin | 43.0 ug |
| Vitamin E (alpha-tocopherol) | 0.72 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 4.5 ug |
| Fatty acids, total saturated | 2.5 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 0.41 g |
| SFA 16:0 | 1.2 g |
| SFA 18:0 | 0.39 g |
| Fatty acids, total monounsaturated | 1.0 g |
| MUFA 16:1 | 0.08 g |
| MUFA 18:1 | 1.1 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.36 g |
| PUFA 18:2 | 0.24 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 12.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is cream of tomato soup healthy?
It can be a nutritious choice, offering antioxidants like lycopene and vitamins from tomatoes. However, watch for high sodium and added sugars in canned versions. Homemade allows you to control ingredients.
Can I make it vegan?
Yes, simply substitute the dairy cream with coconut cream, cashew cream, or a plant-based milk like oat or soy for a rich, vegan version.
Why does my homemade soup taste acidic?
Tomatoes are naturally acidic. To balance the flavor, add a small pinch of sugar, a splash of cream, or a teaspoon of butter at the end of cooking.