Creamy tomato basil soup
Packaged product Soups and Sauces
Creamy tomato basil soup contains 59 kcal per 100 g. A serving, 8.5 onz, 238 g (238 g) provides about 140 kcal.
Roughly 49% of its calories come from fat, with 41% from carbohydrates and 11% from protein (estimated with general energy factors).
That is close to the median for soups and sauces on FoodFactly (59 kcal per 100 g).
100 g provides 35% of the Daily Value for Vitamin A.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 59 kcal | |
| Total fat L | 3.4 g | 4% |
| Saturated fat L | 1.9 g | 9% |
| Trans fat L | 0 g | |
| Cholesterol L | 8 mg | 3% |
| Sodium L | 181 mg | 8% |
| Total carbohydrates L | 6.3 g | 2% |
| Dietary fiber L | 1.3 g | 5% |
| Total sugars L | 3.8 g | |
| Protein L | 1.7 g | 3% |
| Vitamin A L | 315 µg | 35% |
| Vitamin C L | 3.8 mg | 4% |
| Calcium L | 25 mg | 2% |
| Iron L | 0.76 mg | 4% |
% 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 11%
- Carbohydrates 41%
- Fat 49%
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
- Protein1.7 gbelow the median for soups and sauces (median 2.4 g)
- Fiber1.3 gabove the median for soups and sauces (median 1 g)
- Sugars3.8 gin the top quarter of soups and sauces (median 1.7 g)
- Fat3.4 gabove the median for soups and sauces (median 1.8 g)
- Saturated fat1.9 gin the top quarter of soups and sauces (median 0.41 g)
- Sodium181 mgin the lowest quarter of soups and sauces (median 314 mg)
- Protein per 100 kcal2.8 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Other components (1)
| Vitamin A, IU L | 1,050 IU |
|---|
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 | 59 kcal | 59 kcal |
| Protein | 1.7 g | 1.7 g |
| Carbohydrates | 6.3 g | 6.3 g |
| Fat | 3.4 g | 3.4 g |
| Fiber | 1.3 g | 1.3 g |
| Sugars | 3.8 g | 3.8 g |
| Sodium | 181 mg | 181 mg |
Product details
- Barcode
- 0043000077450
- Label serving
- 8.5 ONZ (238 g)
- Category
- Soups
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Water, tomato paste, tomatoes, carrots, tomato juice, celery, cream, contains less than 2% of milk, roasted vegetable base (carrots, onions, celery, garlic, dextrose, salt, onion powder, canola oil, natural flavor), garlic, onion puree, salt, spices, cheese culture, stabilizers (carob bean and/or guar and/or xanthan gums), beet juice (for color), citric acid, garlic powder, dried onions, calcium chloride.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: TomatoCreamGarlicOnionSaltRapeseed (canola) oil
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|---|---|---|---|---|
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 1648066. License: CC0 1.0 (U.S. public domain). Source record dated February 6, 2020. Imported November 6, 2026.
- Open Food Facts, record 0043000077450. License: ODbL 1.0 (Open Food Facts). Source record dated April 23, 2020. Imported November 7, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.