Slow kettle Style soup tomato basil
Packaged product Suppen und Saucen Campbell's
Slow kettle Style soup tomato basil contains 110 kcal per 100 g. A Serving, 1 cup, 160 g (160 g) provides about 176 kcal.
Roughly 50 % of its calories come from fat, with 46 % from carbohydrates and 4 % from protein (estimated with general energy factors).
That is more energy than the typical item in Suppen und Saucen on FoodFactly, where the median is 60 kcal per 100 g across 2.987 products.
100 g provides 12 % of the Daily Value for Folat (B9).
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 110 kcal | |
| Total fat L | 6,1 g | 8 % |
| Saturated fat L | 3,3 g | 16 % |
| Trans fat L | 0 g | |
| Cholesterol L | 16 mg | 5 % |
| Sodium L | 322 mg | 14 % |
| Total carbohydrates L | 12,6 g | 5 % |
| Dietary fiber L | 0,4 g | 1 % |
| Total sugars L | 8,6 g | |
| Added sugars L | 5,7 g | 11 % |
| Protein L | 1,2 g | 2 % |
| Vitamin A L | 51,7 µg | 6 % |
| Vitamin C L | 6,6 mg | 7 % |
| Vitamin D L | 0 µg | 0 % |
| Vitamin E L | 1,4 mg | 10 % |
| Thiamin (B1) L | 0,065 mg | 5 % |
| Riboflavin (B2) L | 0,074 mg | 6 % |
| Niacin (B3) L | 0,8 mg | 5 % |
| Pantothensäure (B5) L | 0,22 mg | 4 % |
| Vitamin B6 L | 0,11 mg | 7 % |
| Folat (B9) L | 46,1 µg | 12 % |
| Vitamin B12 L | 0,045 µg | 2 % |
| Calcium L | 20 mg | 2 % |
| Eisen L | 0,2 mg | 1 % |
| Magnesium L | 19,3 mg | 5 % |
| Phosphor L | 43,6 mg | 3 % |
| Kalium L | 180 mg | 4 % |
| Zink L | 0,2 mg | 2 % |
| Kupfer L | 0,087 mg | 10 % |
| Mangan L | 0,11 mg | 5 % |
| Selen L | 1,5 µg | 3 % |
| Iodin L | 10,7 µg | 7 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 4 %
- Carbohydrates 46 %
- Fat 50 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein1,2 gbelow the median for Suppen und Saucen (median 2,4 g)
- Fiber0,4 gin the lowest quarter of Suppen und Saucen (median 1 g)
- Sugars8,6 gin the top quarter of Suppen und Saucen (median 1,6 g)
- Fat6,1 gin the top quarter of Suppen und Saucen (median 1,8 g)
- Saturated fat3,3 gin the top quarter of Suppen und Saucen (median 0,41 g)
- Sodium322 mgabove the median for Suppen und Saucen (median 315 mg)
- Protein per 100 kcal1,1 gprotein density, useful for comparing foods with different calorie levels
- Water73,2 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Stärke L | 2,8 g |
|---|
Carotenoids (1)
| Beta-Carotin L | 182 µg |
|---|
Other components (2)
| Wasser L | 73,2 g |
|---|---|
| Alkohol L | 0 g |
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 175 kcal | 110 kcal |
| Protein | 3,8 g | 1,2 g |
| Carbohydrates | 20 g | 12,6 g |
| Fat | 10 g | 6,1 g |
| Fiber | 1,9 g | 0,4 g |
| Sugars | 13,8 g | 8,6 g |
| Sodium | 456 mg | 322 mg |
Product details
- Brand
- Campbell's
- Barcode
- 0051000175472
- Label serving
- 1 cup (160 g)
- Category
- Suppen
- Nutri-Score
- D as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
tomato puree (water, tomato paste), cream, diced tomatoes in tomato juice, sugar, modified food starch, contains less than 2% of: butter (cream), dried cream, salt, wheat flour, onion powder, extra virgin olive oil, flavoring, nonfat dry milk, whey protein concentrate, citric acid, basil, tomato powder, spices, sunflower lecithin, yeast extract,
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: TomatenRahmZuckerSalzWeizenmehlZwiebelnOlivenölHefeButter
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|---|---|---|---|---|
| Broccoli Cheddar Soup From our chefs | 110 | 6 g | 5 g | 8 g |
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| Baked Potato Soup Our Bistro Soup | 110 | 2,5 g | 8,6 g | 7,4 g |
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Slow kettle Style soup tomato basil?
100 g of Slow kettle Style soup tomato basil has 110 kcal. Serving, 1 cup, 160 g (160 g): about 176 kcal.
How much protein is in Slow kettle Style soup tomato basil?
Slow kettle Style soup tomato basil contains 1,2 g of protein per 100 g (2 % of the 50 g Daily Value), or 2 g in Serving, 1 cup, 160 g (160 g). About 4 % of its calories come from protein. Compared with other Suppen und Saucen, that is below the median (median 2,4 g).
How many carbs are in Slow kettle Style soup tomato basil?
Slow kettle Style soup tomato basil has 12,6 g of total carbohydrates per 100 g, including 0,4 g of fiber and 8,6 g of sugars.
How much fat is in Slow kettle Style soup tomato basil?
Slow kettle Style soup tomato basil contains 6,1 g of fat per 100 g, of which 3,3 g is saturated (16 % of the Daily Value).
What vitamins and minerals does Slow kettle Style soup tomato basil contain?
Per 100 g, the most notable amounts relative to the Daily Value are Folat (B9) (12 % DV). The full list is in the vitamins and minerals table above.
How much sodium is in Slow kettle Style soup tomato basil?
100 g contains 322 mg of sodium, 14 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: Branded Foods, record dated 6. Mai 2026. FoodFactly last checked it on 7. November 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 2773932. License: CC0 1.0 (U.S. public domain). Source record dated 29. Juni 2026. Imported 6. November 2026.
- Open Food Facts, record 0051000175472. License: ODbL 1.0 (Open Food Facts). Source record dated 6. Mai 2026. Imported 7. November 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.