Tomato Soup Glycemic Index
Tomato soup has a moderate glycemic index and provides lycopene antioxidants, but canned or restaurant versions may contain added sugar and salt, so people with diabetes should watch portions and choose lower-sodium, no-sugar-added recipes.
Back to GI ChartOverview
Tomato soup is a smooth, blended soup made primarily from tomatoes cooked with water or broth and usually seasoned with herbs, onions, or other vegetables. It is sold canned, boxed, or frozen, and is also easy to prepare at home with fresh or canned tomatoes. Many people enjoy tomato soup on its own, with a side salad, or paired with bread or a grilled cheese sandwich as a comfort meal. From a glycemic perspective, plain tomato soup made mostly from tomatoes, broth, and a modest amount of starch has a low glycemic load per cup, meaning it delivers a relatively small amount of digestible carbohydrate at one time. However, some commercial versions include added sugar, cream, or thickeners that can increase calories, carbohydrate content, and sodium. For people managing diabetes, tomato soup can fit well into a meal plan when portions are controlled and the label is checked for added sugars and sodium. Pairing the soup with a source of protein and fiber, such as beans, lentils, or whole grain bread, helps slow digestion and create a more stable blood sugar response.
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Nutrition Facts for Tomato Soup
Per serving: 1 cup (240ml)
Macronutrients
Expanded Analysis
Digestion Rate
Tomato soup is typically blended and relatively low in fat, so the carbohydrates it contains are digested and absorbed at a moderate pace. Because the tomatoes are cooked and pureed, some of the natural fiber is broken down, which can make the soup easier to digest than raw vegetables. When the soup is thickened with starches such as flour, cornstarch, or potatoes, the available carbohydrate may be absorbed more quickly, especially if it is eaten without additional protein or fiber. Adding beans, lentils, or a serving of lean protein alongside the soup slows gastric emptying and helps moderate the post-meal blood glucose rise.
Satiety Effects
A warm bowl of tomato soup can be surprisingly filling because it provides volume and fluid that stretch the stomach, even though the calorie content per cup is modest. The small amount of fiber and the savory flavor profile may help curb appetite for some people, especially when the soup is eaten slowly as a starter before the main course.
Energy Density
Tomato soup generally has low to moderate energy density, meaning it provides a modest number of calories for the volume consumed. A typical cup contains fewer calories than cream-based soups or starchy chowders, which can make it a helpful choice for people managing weight alongside diabetes. When cream, cheese, or large amounts of oil are added, the calorie content rises significantly without necessarily increasing fullness in the same proportion. Choosing versions made with broth, tomatoes, and vegetables rather than heavy cream keeps energy density lower, allowing people to enjoy a satisfying portion while staying within their calorie and carbohydrate goals.
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The Science Behind the Glycemic Index
How GI Was Measured
The glycemic index for tomato soup is determined using standard GI testing protocols in healthy volunteers. After an overnight fast, participants consume a portion of tomato soup that provides a fixed amount of available carbohydrate, usually 50 grams, while their blood glucose is measured at regular intervals over two hours. On a separate day, the same individuals consume a reference food such as pure glucose or white bread that also provides 50 grams of available carbohydrate, and the blood glucose response is measured again. Researchers calculate the incremental area under the glucose curve for the soup and compare it with the reference food to derive a GI value expressed as a percentage.
Why This Food Has This GI
Tomato soup has a relatively low glycemic load per common serving because tomatoes themselves are low in available carbohydrate and contain some fiber and organic acids that blunt glucose rise. The GI value sits in the low to moderate range because recipes often include added starch from flour, potatoes, or thickening agents, which can raise the speed of digestion. The absence of large amounts of fat or protein in many commercial soups means there is less slowing of gastric emptying compared with richer, cream-based dishes. Blending the soup into a smooth texture slightly increases the rate at which carbohydrates are absorbed, but this effect is modest when the overall carbohydrate content remains moderate.
Factors Affecting GI
- Recipe ingredients and added starch
- Cooking and thickening method
- Portion size and accompanying foods
Blood Sugar Impact
Short-Term Effects
When eaten in realistic portions, tomato soup usually causes a gentle to moderate rise in blood glucose rather than a sharp spike. The exact response depends heavily on the recipe. A simple tomato soup made from tomatoes, broth, and a small amount of starch provides a moderate amount of carbohydrate spread through a warm, liquid base, which the body absorbs steadily. If the soup contains added sugar, noodles, rice, or bread, the carbohydrate load increases and the immediate blood sugar impact becomes larger. Because the soup is often eaten as part of a meal, the overall response also depends on what else is on the plate. Pairing tomato soup with foods rich in protein, fiber, or healthy fat, such as grilled chicken, beans, or whole grain bread with a small amount of cheese, can slow digestion and help smooth the post-meal rise. For many people with diabetes, keeping the serving to about one cup and tracking the 10–15 grams of carbohydrates it contributes fits comfortably into a balanced meal plan.
Long-Term Effects
Over time, regularly including tomato soup in meals can be neutral or even slightly beneficial for glycemic control when chosen carefully. Plain or homemade versions that are low in added sugar and sodium contribute modest carbohydrates and can help people increase vegetable and antioxidant intake without large calorie loads. The lycopene and other carotenoids found in tomatoes have been associated with improved markers of oxidative stress and cardiovascular health, which is important since heart disease risk is higher in people with diabetes. However, frequently consuming cream-heavy or sugar-rich tomato soups, especially in large portions, can add excess calories and sodium, potentially leading to weight gain and higher blood pressure, both of which can worsen insulin resistance. Reading labels, choosing lighter recipes, and monitoring portions allows tomato soup to support, rather than hinder, long-term diabetes management.
Insulin Response
Because tomato soup contains carbohydrates but relatively little protein and fat, the body typically requires a modest amount of insulin to handle the glucose rise after eating it. In people using rapid-acting insulin, the carbohydrate content of the soup should be counted as part of their meal bolus, taking into account any added starches or sugars in the recipe. For individuals with type 2 diabetes who are not on insulin, the insulin response will vary based on their own pancreatic function and insulin sensitivity. Choosing low-sugar, lower-calorie versions can reduce the insulin demand compared with richer, more carbohydrate-dense soups. When tomato soup is consumed alongside protein-rich foods, the combined meal may produce a slower, more manageable insulin response than the soup alone.
Second Meal Effect
The second-meal effect refers to how one meal influences the blood sugar response to the next meal. Tomato soup on its own is unlikely to produce a strong second-meal effect, because it contains only modest amounts of fiber and protein. However, when tomato soup is part of a meal that includes whole grains, legumes, or lean protein, the improved satiety and slower digestion can help stabilize blood glucose through the next eating occasion. For example, a lunch of tomato soup, a small whole grain sandwich, and a salad with beans may lead to more stable afternoon glucose levels than a high-sugar snack or refined-carb meal of similar calories. In this way, tomato soup can indirectly support better between-meal control when incorporated into a balanced, lower-glycemic meal pattern.
Health Benefits
Tomato soup offers several potential health benefits when prepared in a balanced way. Tomatoes are rich in lycopene, a carotenoid antioxidant that has been studied for its possible role in protecting the heart and blood vessels. The cooking and pureeing process actually makes lycopene more bioavailable compared with raw tomatoes, so tomato-based soups and sauces can be an efficient way to increase intake. A typical cup of tomato soup is relatively low in calories yet provides some vitamin C, potassium, and small amounts of fiber. For people with diabetes, this combination of modest energy density and beneficial micronutrients can be helpful, especially when the soup replaces higher-calorie, higher-glycemic foods. However, many canned and restaurant soups contain significant sodium and sometimes added sugar or cream. Choosing reduced-sodium, no-sugar-added, or homemade versions allows you to capture the nutritional advantages of tomatoes without overloading on salt, saturated fat, or unnecessary carbohydrates.
Moderate glycemic impact
Because a standard serving of tomato soup contains a modest amount of carbohydrate and has a relatively low glycemic load, it generally produces a moderate rise in blood sugar compared with many refined grain or dessert foods. Studies examining tomato-based meals suggest that when recipes avoid added sugars and excessive thickeners, post-meal glucose responses remain manageable for most people with diabetes.
View StudyRich in lycopene
Tomatoes are a primary dietary source of lycopene, and heat processing, such as simmering soup, can enhance lycopene absorption. Observational research links higher lycopene intake with reduced risk of certain cardiovascular events and improved markers of oxidative stress, which is particularly relevant for people living with diabetes who face elevated cardiovascular risk.
View StudyContains fiber
Although tomato soup is smooth, it still contains some soluble and insoluble fiber from tomatoes and any added vegetables. Dietary fiber helps slow the absorption of carbohydrates, supports digestive health, and may improve satiety. For people with diabetes, consistently including fiber-containing foods like tomato soup as part of balanced meals can aid in stabilizing blood glucose levels.
View StudyComforting
Warm, savory foods such as tomato soup can provide psychological comfort and support adherence to a structured meal plan. When a food is both enjoyable and relatively blood-sugar-friendly, people may find it easier to stick to their dietary goals. Choosing a tomato soup that fits within sodium and carbohydrate limits allows individuals to enjoy a comforting meal without significantly disrupting glucose management.
View StudyRisks & Precautions
Allergies
Tomato soup can trigger symptoms in people who are allergic to tomatoes or sensitive to nightshade vegetables. Reactions may include itching, hives, digestive upset, or, in rare cases, more serious responses. Individuals with known tomato allergy or oral allergy syndrome should avoid tomato soup or seek guidance from an allergy specialist.
Overconsumption
Drinking very large portions of tomato soup, especially canned or restaurant varieties, can contribute excess sodium, calories, and sometimes added sugar to the diet. Over time, this may raise blood pressure, promote fluid retention, or make weight management more difficult, all of which can worsen blood sugar control and cardiovascular risk in people with diabetes.
Medication Interactions
Tomato soup does not have major direct interactions with common diabetes medications, but high-sodium versions can interfere with blood pressure control in people taking antihypertensive drugs. Additionally, soups that are high in carbohydrates may require adjustments in mealtime insulin or other glucose-lowering medications. People using insulin or sulfonylureas should account for the carbohydrate content of tomato soup to avoid unexpected highs or lows.
Toxicity Warnings
Tomato soup is generally safe when made from properly stored and prepared ingredients, but canned soups should be consumed before their expiration date and discarded if the can is damaged or bulging. Homemade soups that include cream or meat should be refrigerated promptly and reheated thoroughly to reduce foodborne illness risk. These general food safety practices are especially important for people with diabetes, who can be more susceptible to infections.
Special Populations
Pregnancy
For most pregnant individuals, moderate amounts of tomato soup made from pasteurized ingredients are safe and can contribute useful nutrients like vitamin C. However, high-sodium varieties should be limited, especially in those at risk of high blood pressure or preeclampsia. Reading labels and choosing lower-sodium options is advisable.
Kidney Issues
People with chronic kidney disease often need to limit sodium and, in some cases, potassium. Many canned tomato soups contain substantial sodium, and tomatoes themselves contribute potassium, so portions may need to be restricted. Those on kidney-specific diets should follow individualized guidance from their healthcare team when including tomato soup.
Heart Conditions
Individuals with heart failure or hypertension may be advised to limit sodium intake. Since some tomato soups are very salty, frequent large servings can counteract these recommendations and contribute to fluid retention. Choosing reduced-sodium soups or homemade recipes and keeping portions moderate can help align tomato soup intake with heart-healthy goals.
Who Should Limit It
People who need to follow a strict low-sodium diet, such as those with advanced kidney disease or certain heart conditions, may need to limit canned or restaurant tomato soup because of its salt content. Individuals with tomato or nightshade allergies should avoid it entirely. Those working on weight loss or strict carbohydrate control may also choose smaller portions or lighter recipes to stay within their daily calorie and carbohydrate targets.
Portion Guidance
Recommended Serving
For most adults with diabetes, a serving of about one cup of tomato soup, providing roughly 10–15 grams of carbohydrate, is a reasonable portion when balanced with other foods in the meal. Adjust the serving size based on your personal carbohydrate goals and the soup’s nutrition label.
Portion Scaling & Glycemic Load
- 10gGL: 0
- 30gGL: 1
- 100gGL: 3
Visual Examples
- About one standard soup bowl or mug
- Roughly the size of a loosely cupped hand
- A medium restaurant serving when not filled to the brim
Frequency of Consumption
Tomato soup can be enjoyed several times per week as part of a balanced meal plan when made with minimal added sugar and moderate sodium. People with diabetes should consider overall carbohydrate and sodium intake from other foods when deciding how often to include it.
Impact of Preparation
Raw
Tomato soup itself is not consumed raw, but it is made from tomatoes that may have been raw before cooking. Raw tomatoes generally have a very low glycemic impact due to their fiber and water content. Once blended and cooked into soup, the texture becomes smoother and slightly easier to digest, but the overall carbohydrate amount per serving remains modest.
Cooked
Cooking tomatoes into soup softens their structure, breaks down some cell walls, and disperses natural sugars evenly throughout the liquid. This can make the carbohydrates more readily available than in raw tomatoes, but the effect on glycemic response is small when the recipe is not heavily thickened with starch. Cooking also enhances lycopene availability, potentially increasing antioxidant benefits.
Roasted
Some recipes roast tomatoes and onions before blending them into soup. Roasting caramelizes natural sugars on the surface of the vegetables, intensifying flavor and sweetness without adding new carbohydrates. While roasting may slightly speed digestion compared with raw vegetables, the overall glycemic impact of a tomato soup made from roasted tomatoes remains modest if additional sugars are not added.
Fried
Tomato soup is rarely fried, but ingredients such as onions or spices may be sautéed in oil or butter before simmering. This step adds flavor and a small amount of fat, which can slow gastric emptying slightly and may modestly blunt the immediate glucose response. However, using large amounts of added fat increases calories without changing carbohydrate content, so moderation is still important.
Boiled
Simmering tomato soup blends flavors and cooks the vegetables. Reduction concentrates both taste and carbohydrates, so a thicker soup may have a slightly higher glycemic load per cup than a thinner broth-based version.
Processed
Canned and packaged tomato soups are processed foods that may include added sugars, starches, preservatives, and significant amounts of salt. These changes do not drastically alter the inherent glycemic index of tomatoes, but they can increase total carbohydrate and sodium per serving. For people with diabetes, choosing products labeled as no-sugar-added and lower sodium can help maintain a healthier profile.
Storage Effect on GI
Storing tomato soup in the refrigerator or freezer does not meaningfully change its glycemic index. However, as the soup sits, starches can continue to thicken slightly, and separation of liquid and solids may occur, requiring stirring when reheated. The main concern with storage is food safety; properly cooling and reheating the soup helps maintain quality without affecting its carbohydrate content.
Cooking Effect on Nutrients
Cooking tomatoes into soup reduces some heat-sensitive nutrients, such as vitamin C, but improves the bioavailability of others, particularly lycopene. Gentle simmering with minimal overcooking helps preserve more vitamins while still providing the benefits of cooked tomato products. Adding vegetables like carrots, celery, or legumes can boost fiber and micronutrients, making the soup more nutrient-dense overall.
Usage Guidance
For Blood Sugar Management
Optimal Pairings
- Tomato soup with a small portion of whole grain bread
- Tomato soup topped with beans or lentils
- Tomato soup served alongside a grilled chicken salad
- Tomato soup paired with a small portion of cheese or yogurt
Pairing tomato soup with foods rich in protein, fiber, and healthy fats helps slow digestion and smooth the rise in blood glucose. Whole grains, legumes, and lean proteins delay stomach emptying and reduce the rate at which carbohydrates from the soup enter the bloodstream. These combinations can also make the meal more filling, reducing the likelihood of reaching for higher-glycemic snacks soon after eating.
Meal Timing Tips
Tomato soup works well as a light lunch or dinner, or as a starter before a main course. Eating it earlier in the meal gives time for the volume and warmth to trigger fullness signals, which may support better portion control for the rest of the meal. People who monitor blood sugar closely may find it helpful to check their glucose one to two hours after eating to see how tomato soup fits into their personal patterns.
Best Ways to Reduce GI Impact
- Choose no-sugar-added versions
- Make homemade
- Add protein like cheese
- Watch for added cream
Culinary Uses
Common Uses
Tomato soup is commonly served as a simple main dish with bread or a sandwich, used as a starter before larger meals, or incorporated as a base for casseroles and stews. It can also be sipped from a mug as a light snack on colder days.
Simple Preparation Ideas
- Warm canned no-sugar-added tomato soup and garnish with fresh basil
- Blend leftover roasted vegetables into tomato soup to increase fiber
- Stir in cooked beans or lentils for added protein and texture
- Use unsalted broth to thin a concentrated tomato soup and reduce sodium per serving
Recipe Ideas
- Homemade tomato soup made with canned tomatoes, onions, garlic, and herbs
- Tomato soup with added vegetables like carrots, celery, and spinach
- Tomato soup with a swirl of plain Greek yogurt and fresh herbs for extra protein
Substitution Tips
Tomato soup can substitute for creamier, higher-calorie soups when a lighter option is desired, especially if it is prepared without heavy cream. In some recipes, plain tomato soup or tomato puree can stand in for condensed tomato soup; just adjust seasoning and liquid. For people with diabetes, using tomato soup instead of sugary tomato sauces or cream-based chowders can reduce overall carbohydrate and fat intake while still providing comfort and flavor.
Diet Suitability
Diabetes
Tomato soup can fit into a diabetes-friendly eating pattern when portions are controlled and versions with minimal added sugar are chosen. Counting the carbohydrates in the soup and pairing it with protein and fiber-rich foods helps keep blood glucose in a manageable range.
Keto
Most tomato soups contain enough natural and added carbohydrates that they may not be suitable for strict ketogenic diets, which typically limit daily carb intake to very low levels. Small portions of very low-sugar tomato soup might fit into more flexible low-carb approaches.
Low-Carb
Compared with many grain-based dishes, tomato soup is relatively moderate in carbohydrates, especially when prepared without added starch or sugar. People following a low-carb diet can usually include small servings, particularly when the rest of the meal is very low in carbohydrate.
Low-GI
With a GI in the low to moderate range and a low glycemic load per typical serving, tomato soup generally aligns well with low-GI eating patterns. Choosing versions without added sugar and pairing with low-GI sides like beans or whole grains reinforces this benefit.
Weight Loss
Because tomato soup is relatively low in calories yet filling due to its volume, it can be a helpful component of weight management plans. Using broth-based recipes and avoiding heavy cream or large amounts of cheese keeps calorie density lower while still providing flavor and warmth.
Heart-Healthy
Tomato soup can support heart-healthy goals when sodium is kept in check and recipes use healthy fats instead of large amounts of cream or butter. The lycopene and potassium in tomatoes may contribute to cardiovascular benefits, making sensible portions a good fit for many heart-focused eating patterns.
Plant-Based
Most tomato soups are naturally vegetarian, and many are vegan if prepared without cream or animal-based broth. For plant-based eaters, tomato soup can serve as a convenient way to increase vegetable intake, especially when combined with legumes or whole grains for added protein.
Food Comparisons
Alternatives & Substitutions
Lower GI Alternatives
- Chunky vegetable soup made with non-starchy vegetables and legumes
- Lentil or bean soup with plenty of fiber and minimal added starch
- Broth-based chicken and vegetable soup without noodles or rice
Foods Replaced by This
- Creamy potato or corn chowder thickened with flour
- Large servings of white pasta with sugary tomato sauce
- Instant noodle soups with refined noodles and flavor packets
- Sweetened tomato-based drinks or sauces served in large portions
Budget-Friendly Options
- Homemade tomato soup using canned tomatoes, onions, and basic spices
- Diluting concentrated canned tomato soup with extra water and vegetables
- Buying store-brand low-sodium tomato soup and adding beans at home
Allergy-Safe Alternatives
- Carrot and ginger soup for those avoiding tomatoes
- Pumpkin or butternut squash soup made without cream
- Clear vegetable broth with herbs and non-nightshade vegetables
Research Library
Effects of tomato products on cardiovascular risk factors
systematic review
Regular consumption of tomato-based products, including soups and sauces, improves some markers of cardiovascular risk due in part to lycopene.
View SourceLycopene and risk of cardiovascular disease and cancer
meta-analysis
Higher lycopene intake from tomato products is associated with reduced risk of certain cancers and cardiovascular events.
View SourceSodium content of canned soups and blood pressure
observational study
Frequent intake of high-sodium soups can contribute to elevated blood pressure, especially in salt-sensitive individuals.
View SourceGlycemic impact of tomato soup compared with other carbohydrate foods
GI testing study
Simple tomato soups thickened with starch have moderate glycemic effects, which can be mitigated by adding protein and fiber.
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Frequently Asked Questions About Tomato Soup and Blood Sugar
Medical Disclaimer
The information provided on this page is for educational and informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician, dietitian, or other qualified health provider with any questions you may have regarding a medical condition or dietary changes, especially if you have diabetes, allergies, or other health concerns. Never disregard professional medical advice or delay in seeking it because of something you have read here.
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