For many, a comforting meal means grilled cheese paired with a warm bowl of tomato soup. While homemade is ideal, busy nights often call for the convenience of store-bought options. But with so many brands available, which one truly delivers? Our editors conducted a blind taste test of 16 popular tomato soups—classic, creamy, and tomato-basil—to find the only brand we’d consistently reach for.
The Tasting Process
The team sampled soups in random order, without knowing the brands, to eliminate bias. We evaluated each style separately based on key qualities: natural sweetness, savory depth, and balanced acidity. Soups were assessed for thickness, texture, and any off-putting flavors (like metallic aftertastes or artificial tang).
The Overall Winner: Rao’s Creamy Tomato Soup
Rao’s Creamy Tomato Soup emerged as the clear winner, excelling across all categories. Associate Editorial Director Megan described it as a soup she’d willingly eat outside of a taste test, praising its “good mix of creamy and chunky” texture with “dimensional tomato flavor.” Visuals Editor Jessie appreciated its acidity and bits of tomato, while Culinary Editor Laila and Associate Visuals Editor Amanda also enjoyed its flavor profile.
Rao’s stands out with a remarkably short ingredient list: Italian tomatoes, water, cream, milk, celery, carrots, onions, tomato purée, sugar, olive oil, salt, garlic, balsamic vinegar, lemon juice, and spices. Unlike competitors relying on preservatives and flavor enhancers, Rao’s prioritizes natural ingredients.
Runners-Up Worth Considering
- Whole Foods Tomato Parmesan Soup: A bold, savory option with a chunky texture that some tasters likened to pasta sauce.
- Progresso Hearty Tomato: A straightforward classic with a balanced sweetness, though a slight metallic aftertaste was noted.
- Progresso Tomato Basil Soup: The best of the tomato-basil varieties, offering a roasted tomato flavor with subtle smokiness—though it could benefit from a pinch more salt.
Why Creamy Tomato Soup Reigns Supreme
Our editors consistently favored creamy tomato soups. The addition of dairy (cream, milk, or cheese) rounded out the acidity and sweetness, creating a more balanced flavor profile. Classic tomato soups often felt too acidic or bland, while tomato-basil options frequently tasted bitter and contained unpleasant herbal aftertastes.
Key Ingredients & What To Watch Out For
Most canned and prepared tomato soups rely on crushed tomatoes, purées, paste, water, aromatics (celery, carrots, onions, garlic), salt, sugar, and thickeners. Creamy versions include dairy and cheese. Many brands add preservatives, flavor enhancers (like citric acid and ascorbic acid), and stabilizers (such as soy lecithin).
The takeaway? Opt for creamy tomato soup whenever possible for the most satisfying experience. It strikes the perfect balance of sweet, savory, and tangy, making it the ideal choice when convenience is key.
