Tomato soup is one of the first kinds of soup that I ate as a child - my mother loved that it is made of vegetables (well, I guess it's really a fruit), and I loved that it didn't actually contain any remote likeness to vegetables. Pacific Natural Foods, while already offering an amazing Organic Creamy Tomato Light Sodium Soup , has also produced a Roasted Red Pepper and Tomato "hybrid" soup. Is it worthy of a place on the stove?
The first thing that I noticed about this soup was its color. While the carton portrays a deep red, the soup is actually a dark orange. It's not that the color is off-putting, just not what I expected. I heated it up gently as this soup does contain milk, so if you boil it too quickly and too long, it could curdle. I ladled half the carton into a bowl, plopped in some Goldfish crackers, and took a hearty spoonful. This is one of the best soups I've ever tasted . The texture is smooth, creamy, and silky with a wonderfully thick body. The taste is smoky, sweet, and the red pepper really shines through, although the tomato flavor is there too. It has a bit of a kick to it - not enough to notice immediately, but as you eat, it builds in the back of your throat.
One serving (1 cup) of Pacific Natural Foods Organic Roasted Red Pepper and Tomato Soup provides 110 calories, 2 grams of total fat, 1.5 grams of which are saturated, 30% of the daily value for sodium - 720 mg (yikes), 5 grams of protei and 16 grams of carbohydrates which includes 12 grams of sugar and 1 gram of fiber. There is also 10% of the DV for vitamin A, and 15% DV calcium.
I paid $1.79 for a 32 ounce carton. This would be 5 stars if it weren't for the incredibly high sodium content. Luckily, a low sodium variety exists, if you can locate it. There's a lot more sugar than you'd expect from the flavor, but the overall nutrition isn't too shabby. This is a soup worthy of center stage in your cupboard.