Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 40 kcal | 2% |
| Fat | 1.6 g | 2% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 5.4 g | 2% |
| of which sugars | 3.8 g | 4% |
| Fibre | 0.70 g | — |
| Protein | 0.70 g | 1% |
| Salt | 0.40 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Plum tomato and basil soup Ingredients 38% Diced Plum Tomatoes, Water, 16% Tomato Purée, Onion, 2% Crème Fraiche (Milk), Sugar, Cornflour, Rapeseed OIL, 1% Basil, Salt, Whey Protein (Milk), Concentrated Lemon Juice, Oregano, Paprika, Acidity Regulator: Citric Acid.
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
24% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Tomato soups” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Vegetable soups”: 0.50 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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