Soups
Campbell's Unsalted Tomato Soup
305 g
Score
- Ultra-processed
- Contains added sugars
Why it scores 55
Campbell's Unsalted Tomato Soup scores 55 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 5 points Sugars 10 g / 100 g: High in sugar. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better soups
-
Tomato Parmesan Soup Whole Foods Market · 24 oz Not ultra-processed · No added sugars Score 96 out of 100 , 41 points higher -
Organic creamy oat milk soup Garden Tomato Pacific Foods · 32 fl oz Not ultra-processed · No added sugars Score 100 out of 100 , 45 points higher -
Organic Tomato & Roasted Red Pepper Soup Trader Joe's · 32 fl oz Not ultra-processed · No added sugars Score 91 out of 100 , 36 points higher -
Tomato Basil soup Aldi Not ultra-processed · No added sugars Score 89 out of 100 , 34 points higher -
Tomato Feta Soup Trader Joe's · 20 oz Not ultra-processed · No added sugars Score 88 out of 100 , 33 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Unsalted Tomato Soup
Ingredients
- Sugar minus 20 points
- Natural flavors minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Sugars 10 g / 100 g minus 5 points
100 − 45.5 = 54.5 → 55
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 75 kcal |
|---|---|
| Fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 16.7 g |
| Sugars | 10 g |
| Added sugars | 5.6 g |
| Fiber | 1.7 g |
| Protein | 1.7 g |
| Salt | 0.1 g |
Serving: 1 portion (120 ml)
Ingredients
- Tomato puree (water, tomato paste)
- water
- wheat flour
- sugar (high concern)
- potassium salt
- natural flavoring
- citric acid
- ascorbic acid(vitamin c)
- celery extract and garlic oil
Label text, as published
Tomato puree (water, tomato paste), water, wheat flour, sugar. contains less than 2% of: potassium salt, natural flavoring, citric acid, ascorbic acid(vitamin c), celery extract and garlic oil.
Allergens and diets
Contains: Wheat, Gluten, Celery
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
More soups on GoodSwap
-
Cream of Chicken Soup Campbell's · 10.5 oz (298 g) Ultra-processedHigh in saltContains seed oilsNo synthetic dyes Score 55 out of 100 Okay -
Organic roasted chicken base Better Than Bouillon · 8 oz Ultra-processedHigh in saltContains added sugarsCertified organic Score 35 out of 100 Poor -
Sirloin Burger with Country Vegetables Soup Campbell's Chunky · 533 g Ultra-processedNo synthetic dyes Score 47 out of 100 Okay -
Slow Simmered Soup Creamy Tomato Rao's · 16 oz Contains added sugarsNo additivesSeed-oil free Score 48 out of 100 Okay -
Tomato soup family size Campbell's · 23.2 oz Ultra-processedContains added sugars Score 48 out of 100 Okay -
Chunky soup Campbell's · 533 g Ultra-processedContains added sugarsNo synthetic dyes Score 26 out of 100 Poor
More from Campbell's
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org