Soup, tomato, canned, condensed
FDC 172882cup (148 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 48 · +38 vs Soups & sauces medianCondensed tomato soup scores 48 of 100 on the Nutrient Density Score, a Fair rating that ranks a surprising 3rd of 60 in the Soups & sauces category, well above the group's median of 10. Vitamin C reaches 14% DV and potassium 12% DV, numbers that trace back to the tomatoes themselves.
Sold condensed, it is meant to be thinned with a can of water or milk and heated through rather than eaten straight from the can; a cup (148 g) is the standard reference here. One honest note is sugar, at 8.23 g per 100 g, higher than most savory soups, a reminder that canned tomato products often carry more natural and added sugar than their taste suggests.
See how this score is calculated, build a plate around soup, tomato, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 66 kcal | 3% |
| Total fat | 0.44 g | 1% |
| Saturated fat | 0.12 g | 1% |
| Cholesterol | 0 mg | 0% |
| Sodium | 377 mg | 16% |
| Carbohydrate | 15 g | 6% |
| Dietary fiber | 1.1 g | 4% |
| Sugars | 8.2 g | |
| Protein | 1.5 g | 3% |
| Potassium | 562 mg | 12% |
| Calcium | 13 mg | 1% |
| Iron | 0.59 mg | 3% |
| Magnesium | 14 mg | 3% |
| Vitamin C | 13 mg | 14% |
| Vitamin A | 20 µg | 2% |
| Vitamin E | 0.34 mg | 2% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 98 kcal | 5% |
| Total fat | 0.65 g | 1% |
| Saturated fat | 0.17 g | 1% |
| Cholesterol | 0 mg | 0% |
| Sodium | 558 mg | 24% |
| Carbohydrate | 22 g | 8% |
| Dietary fiber | 1.6 g | 6% |
| Sugars | 12 g | |
| Protein | 2.2 g | 4% |
| Potassium | 832 mg | 18% |
| Calcium | 19 mg | 1% |
| Iron | 0.87 mg | 5% |
| Magnesium | 21 mg | 5% |
| Vitamin C | 19 mg | 21% |
| Vitamin A | 30 µg | 3% |
| Vitamin E | 0.5 mg | 3% |
Source: USDA FoodData Central · Public domain
FDC 172882Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the soups & sauces median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Soup, stock, fish, home-preparedDensity 50 vs 48Dip, bean, original flavorDensity 62 vs 48Original analysis by NutriVerdict
In the kitchen and how to use it
Condensed tomato soup comes concentrated in the can and is meant to be thinned with an equal amount of water or milk before heating, milk gives a creamier, richer bowl while water keeps it lighter and more acidic-tasting. It's the classic pairing for a grilled cheese sandwich for dunking, and it also works as a quick base for a tomato rice soup, a starting point for a simple pasta sauce in a pinch, or stirred into casseroles like the classic green bean bake. A swirl of cream, a handful of shredded cheese, or some fresh basil dresses up a bowl for a more finished meal.
Unopened cans keep for a long time in the pantry; once opened, transfer leftover soup to a sealed container in the refrigerator rather than storing it in the can. At 66 calories and 8.23 g sugar per cup as prepared from the can, it's a relatively light option compared to many cream-based soups, and it brings 14% of the Daily Value for vitamin C and 12% for potassium per 100 g, both typical contributions from tomato-based products. Its sodium is higher at 377 mg per 100 g, so pairing it with a low-sodium side like plain crackers or a salad helps balance a meal.
Frequently asked questions about soup, tomato
How many calories are in canned condensed tomato soup?
A cup as measured from the can has 66 calories per 100 g, before diluting with water or milk.
Is tomato soup a good source of vitamin C?
It provides about 14% of the Daily Value for vitamin C per 100 g, a solid contribution from the tomato base.
How do you prepare condensed tomato soup?
Mix the condensed soup with an equal amount of water or milk and heat through, water gives a lighter, more acidic soup while milk makes it creamier.