Heinz Cream of Tomato soup, a long-standing British staple since its launch in 1910, has sold an estimated 8.2 billion tins. However, recent analyses have raised questions about the healthiness of ready-made soups, with some varieties containing high levels of salt.
Registered nutritionist Rob Hobson notes that while Heinz Cream of Tomato soup is classified as an ultra-processed food, it is made with 89% tomatoes, a significant amount that provides lycopene, a compound linked to heart health. The processing of tomatoes can actually enhance the body's absorption of lycopene. The soup also contains thickening agents like corn flour, milk powder, cream, salt, and citric acid. A single can contains approximately five teaspoons of sugar, added to balance the tomatoes' natural acidity.
Nutritional breakdown per tin reveals 204 calories, 8.6g of fat, 3.4g of protein, 2.6g of fiber, and 2.2g of salt. Hobson points out that on its own, the soup offers low protein and fiber, which may not be filling, and a high salt content, contributing nearly a third of the recommended daily maximum intake. High salt intake can lead to increased blood pressure and potential damage to the heart and kidneys.
For those seeking a healthier option, Heinz offers a Low Sugar & Salt version with half the sugar and 25% less salt than the standard variety. This alternative uses a plant-based sweetener. General concerns about salt levels in canned soups persist, with many containing around 2.2g to 2.4g per can, exceeding a third of the recommended daily limit of 6g. Fiber content in Heinz Cream of Tomato soup is also low at 2.6g per tin, falling short of the NHS recommendation of 30g per day for adults.
Baxters Lentil and Vegetable soup is highlighted as a more fiber-rich alternative, offering 7.2g of fiber per can, though its salt content is still notable at 2.16g per tin. Despite concerns about preservatives, Hobson clarifies that canned soups, through heat treatment and sealing, are safe without additional preservatives. Fresh chilled soups, while perceived as healthier, can also be high in salt and saturated fat, and their larger packaging may lead to higher consumption per serving.
Another option mentioned is Heinz Big Soup Beef & Vegetable, which provides 13g of protein per can. In contrast, Heinz Cream of Mushroom soup is flagged for its high fat content (11.4g per tin) and very low fiber (0.4g per tin), with only 6% mushroom and relying heavily on dairy and thickeners.
Nutritionist Rhiannon Lambert suggests ways to enhance the healthiness of canned soups by adding beans, lentils, or chickpeas for protein and fiber, or incorporating extra vegetables. Serving soup with wholegrain bread or toast can increase fiber intake. Adding sources of protein like eggs or cheese, or a sprinkle of nuts or seeds, can make the meal more substantial. A spoonful of natural yogurt can also add protein and calcium.
While some additives in processed foods can be a concern, Hobson emphasizes that modified starches and stabilizers are common and undergo safety assessments. He advises focusing on the overall nutritional quality of a soup rather than being deterred by unfamiliar ingredients. High salt and saturated fat levels in some fresh soups can pose a greater health risk than the additives found in canned varieties.