1 cup (medium) of Tomato soup with milk (240 g) has 108 calories. That works out to 45 calories per 100 g. It contains 17.3 g of carbs, 4.3 g of protein, 2.9 g of fat and 2.6 g of fiber. Its 24 mg of Vitamin C covers 27% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.

What is Tomato soup with milk?

Tomato soup with milk is a smooth, gently tangy soup made by combining cooked tomatoes with milk. It is a familiar home-style variation in Turkey, where recipes may begin with onion or a little flour before the tomatoes and milk are added and blended until velvety. The milk softens the tomatoes’ sharpness and gives the soup its creamy red-orange colour without making it especially rich.

Serve it hot, often with bread or croutons; grated cheese is another easy topping. It works as a light lunch or a starter at dinner, particularly on a cool day. Tomatoes contribute fibre and vitamin C, while milk adds some protein and calcium. For a more filling meal, pair a bowl with a cheese sandwich; to keep it lighter, use less milk and loosen the soup with water or stock.

Tomato soup with milk Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

7.2g

· 3% DV

Protein

1.8g

· 4% DV

Fat

1.2g

· 2% DV

Fiber

1.1g

· 4% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 62% · Protein 15% · Fat 23%

Tomato soup with milk Vitamins & Minerals

Vitamins

Vitamin C

10mg · 11% DV

Vitamin A

65µg · 7% DV

0.06mg · 5% DV

0.22mg · 4% DV

Minerals

Sodium

220mg · 10% DV

Potassium ⭐

210mg · 6% DV

Calcium

45mg · 5% DV

Iodine

7µg · 5% DV

How Nutritious Is Tomato soup with milk?

Nutrient density

Medium

38/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

44/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Tomato soup with milk Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

3.2

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Tomato soup with milk

To burn the 45 calories in 100 g:

🚶

11min

Walking (5 km/h)

🏃

5min

Running (8 km/h)

🚴

6min

Cycling

🏊

5min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Tomato soup with milk Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Tomato soup with milk Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Tomato soup with milk Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Tomato soup with milk Fat Profile

SATURATED

0.7g

MONOUNSATURATED

0.3g

POLYUNSATURATED

0.1g

⚖️

Omega 6:3 ratio 3:1

Below the ideal 4:1 — a good omega balance.

Compare Tomato soup with milk

🍅🥛🍲vs🍅

Tomato soup with milk vs Tomato27 kcal more per 100 g

→🍅🥛🍲vs🥗

Tomato soup with milk vs Mixed Green Salad27 kcal more per 100 g

→🍅🥛🍲vs🫑

Tomato soup with milk vs Red Pepper14 kcal more per 100 g

→🍅🥛🍲vs🥄

Tomato soup with milk vs Boiled Beetroot1 kcal more per 100 g

→

Foods Similar to Tomato soup with milk

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Tomato soup with milk

How do you make tomato soup with milk?

Make tomato soup with milk by cooking tomatoes until soft, blending them smooth, then stirring in warmed milk gradually. Keep the soup over low heat after adding the milk; a hard boil can make the dairy separate from the acidic tomatoes.

Why does tomato soup with milk curdle?

Tomato soup with milk can curdle when the acidic tomatoes meet cold milk or high heat too quickly. Warm the milk first, whisk in a little hot soup to temper it, then add it gradually and avoid boiling the finished soup.

Can you use canned tomatoes for tomato soup with milk?

Yes, canned tomatoes work well in tomato soup with milk and give it a consistent tomato flavor. Drain them if they seem especially watery, cook them until their raw taste is gone, and blend before adding warmed milk.

Can you use milk instead of cream in tomato soup?

Yes, milk can replace cream in tomato soup with milk for a lighter, less rich result. Whole milk gives a smoother texture than low-fat milk, but add it gently and keep the soup below a boil to reduce the chance of curdling.

Can you make tomato soup with milk without flour?

Yes, tomato soup with milk does not need flour. The soup will be thinner, so simmer the tomatoes to reduce excess liquid before blending; you can also blend in some of the cooked vegetables to create a thicker texture.

Does milk make tomato soup less acidic?

Yes, milk softens the sharp taste of tomato soup and makes it taste creamier, though it does not remove the tomatoes’ acidity. If tomato soup with milk still tastes too tangy, cook the tomatoes longer before adding the milk.

Can you freeze tomato soup with milk?

You can freeze tomato soup with milk, but the milk may separate and leave a grainy texture after thawing. For a smoother result, freeze the tomato base before adding milk, then stir in fresh milk while reheating.

How do you reheat tomato soup with milk without separating it?

Reheat tomato soup with milk slowly in a saucepan over low heat, stirring often. Do not let it boil; gentle heating helps preserve its smooth texture. If it has separated slightly, whisk or blend it briefly before serving.

How long does tomato soup with milk last in the fridge?

Tomato soup with milk is best refrigerated promptly in a covered container and eaten within a few days. Discard it if it develops an unusual smell, visible mold, or an unexpected change in texture; do not leave it sitting out for hours.

What goes well with tomato soup with milk?

Grilled cheese, crusty bread, or croutons pair especially well with tomato soup with milk. Their crisp or toasted texture contrasts with the soup’s smooth, creamy consistency, while a simple green salad can round out the meal.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 27, 2026