Thanks for that information. I love tomato soup, but goodness the amount of sodium in a little ol' can of Campbell's is ridiculous. I agree with another comment who said the low/no salt added soups taste chemical. Blech!
Thanks for the info. I'll have to try that one. Usually the low/no salt soups I've tried no only have that 'something missing' taste, but also an almost chemical taste to me. It makes we wonder what they added in place of real salt.
Someday I'll get around to making homemade tomato soup with no salt added, probably with Mato Zest, but for now sometimes I just open a can of low or no salt tomato soup because I'm in the mood.
Today I had Healthy Valley Organic "no salt added" tomato soup, and found it to be very tasty. It didn't have that "something's missing" flavor that some other low salt tomato soups do. Only 60 mg salt per cup of soup, which isn't bad, especially compared to the 1,000 mg of sodium in restaurant tomato soup. It does have a little bit of unsalted butter in it, which adds up to 1 g saturated fat, and of course a strict vegan would not accept any butter.
Nevertheless, among the tomato soups that I've tried, this is my favorite to date. Just wanted to share one processed food product that I actually like, and which has some nutrition to offer as well (the concentrated tomato).
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