Creamy Tomato Soup
Packaged product Soups and Sauces Campbells
Creamy Tomato Soup contains 76 kcal per 100 g. A serving, 1 portion, 250 ml (250 g) provides about 190 kcal.
Roughly 52% of its calories come from carbohydrates, with 42% from fat and 6% from protein (estimated with general energy factors).
That is less energy than the typical item in soups and sauces on FoodFactly, where the median is 120 kcal per 100 g across 28,299 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 76 kcal | |
| Total fat L | 3.6 g | 5% |
| Saturated fat L | 0.6 g | 3% |
| Cholesterol L | 2 mg | 0.7% |
| Sodium L | 192 mg | 8% |
| Total carbohydrates L | 10 g | 4% |
| Dietary fiber L | 0.4 g | 1% |
| Total sugars L | 6.4 g | |
| Added sugars L | 3.2 g | 6% |
| Protein L | 1.2 g | 2% |
| Vitamin A L | 6.8 µg | 0.8% |
| Vitamin C L | 0.8 mg | 0.9% |
| Vitamin D L | 0 µg | 0% |
| Vitamin E L | 1.4 mg | 9% |
| Thiamin (B1) L | 0.056 mg | 5% |
| Riboflavin (B2) L | 0.04 mg | 3% |
| Niacin (B3) L | 0.56 mg | 3% |
| Pantothenic acid (B5) L | 0.097 mg | 2% |
| Vitamin B6 L | 0.032 mg | 2% |
| Folate (B9) L | 17.3 µg | 4% |
| Vitamin B12 L | 0.024 µg | 1% |
| Calcium L | 16 mg | 1% |
| Iron L | 0.32 mg | 2% |
| Magnesium L | 18.8 mg | 4% |
| Phosphorus L | 41.8 mg | 3% |
| Potassium L | 180 mg | 4% |
| Zinc L | 0.16 mg | 1% |
| Copper L | 0.036 mg | 4% |
| Manganese L | 0.11 mg | 5% |
| Selenium L | 1.2 µg | 2% |
| Iodine L | 7.1 µg | 5% |
| Chloride L | 0.048 mg | 0% |
% 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 6%
- Carbohydrates 52%
- Fat 42%
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 soups and sauces (median 2.2 g)
- Fiber0.4 gbelow the median for soups and sauces (median 1 g)
- Sugars6.4 gabove the median for soups and sauces (median 3.8 g)
- Fat3.6 gabove the median for soups and sauces (median 2.9 g)
- Saturated fat0.6 gbelow the median for soups and sauces (median 0.8 g)
- Sodium192 mgin the lowest quarter of soups and sauces (median 433 mg)
- Protein per 100 kcal1.6 gprotein density, useful for comparing foods with different calorie levels
- Water78.9 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 4.7 g |
|---|
Carotenoids (1)
| Beta-carotene L | 182 µg |
|---|
Other components (2)
| Water L | 78.9 g |
|---|---|
| Alcohol L | 0 g |
Product details
- Brand
- Campbells
- Barcode
- 0063211284065
- Label serving
- 1 portion (250 ml)
- Category
- Soups and Sauces
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Water, Tomato paste, Sugar, Vegetable oil (corn, canola, and/or soybean), Modified corn starch, Cream, Wheat flour, Modified milk ingredients, Salt, Soy protein isolate, Yeast extract, Citric acid, Flavour, Onion powder
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: TomatoSugarCreamWheat flourMilkSaltYeastOnion
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 0063211284065. License: ODbL 1.0 (Open Food Facts). Source record dated April 22, 2026. Imported November 8, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.