Tomato Soup Calories: Less Oil and More Oil

By NYUS Inc. · Published 3 November 2026

The figures on this page are built from IFCT 2017 Table 1 rows and, where Table 1 has no row, USDA FoodData Central SR Legacy records. No primary table has a home-made tomato soup record: IFCT 2017, the Indian Food Composition Tables from ICMR-NIN, prints raw foods (its few cooked rows are boiled and omelette eggs and roasted vermicelli), has ripe tomato, onion and garlic rows, and has no soup, no cooked dish and no cooking oil row, and USDA FoodData Central SR Legacy has no home-made tomato soup record. So this page does not quote a number. It works one plate out line by line: the tomato, onion and garlic from named IFCT rows from named rows and the oil from a USDA record, with weights that are our assumptions and the oil shown apart so you can see what it adds, once with 5 g of oil and once with 10 g. They are estimates, shown so you can change the weights to match your pan. For tinned and dry-mix soups by the cup see our soup per cup guide, for tomato, onion and garlic by the cup our tomato, onion and garlic per cup guide, for tomato puree and paste our tomato puree and paste guide, and for the spoon values our ghee, oil and sugar guide.

The short answer

By our working, one plate of home-made tomato soup with a little oil (300 g raw ripe tomato, 30 g raw onion and 3 g garlic and 5 g of peanut oil (about 1.1 teaspoons)) is about 121.1 kcal and 3.4 g protein, and one plate with more oil (300 g raw ripe tomato, 30 g raw onion and 3 g garlic and 10 g of peanut oil (about 0.7 tablespoons)) is about 165.3 kcal and 3.4 g protein. Scaling the raw ripe tomato from 240 to 360 g (every other ingredient scaled with it) and the oil from 3 to 8 g the less oil plate runs 88.0 to 163.1 kcal, and with 8 to 15 g of oil the more oil plate runs 132.2 to 225.0 kcal. These are estimates from the weights below, not measured values, not from a home-made tomato soup record and not a shop or restaurant figure. Our reading: the parts of the less oil main case rank the tomato 58.8 kcal, the oil 44.2 kcal, the onion and garlic 18.1 kcal; the parts of the more oil main case rank the oil 88.4 kcal, the tomato 58.8 kcal, the onion and garlic 18.1 kcal; and the more oil plate is 44.2 kcal above the other because only the oil differs.

Table rows used, per 100 g

IFCT 2017 Table 1 prints, per 100 g edible portion, water, protein, ash, total fat, total dietary fibre, insoluble and soluble fibre, carbohydrate and energy in kJ. We read these 3 rows from the PDF text on 3 November 2026, as the mean of the regions shown (PDF pages in the Sources); the kcal is ours (kJ divided by 4.184, to 0.1). IFCT prints no portion weights; every row here is raw, so we count raw weight, and the water the soup is made with is not counted, the soup is blended whole, not strained, and the weight of the bowl, the water the tomato gives up and any loss in simmering are not printed in any table; the vegetables are counted raw.

The oil: USDA SR Legacy, per 100 g

IFCT 2017 Table 1 has no cooking oil row, so the oil comes from USDA FoodData Central SR Legacy; it is a US record (peanut oil). Energy is USDA's kcal with the kJ beside it; water, protein, total fat and carbohydrate (by difference) are in g, then fibre (g), total sugars (g) and sodium (mg), all per 100 g.

The data-type label on each USDA field, as the record shows it

USDA's record page shows a data-type label beside some fields and none beside others. This table copies what the record shows, read field by field from the nutrient table of the record page; "no label shown" means the record prints no label there, and "not printed" means the record has no row for that field. We do not interpret the labels beyond printing them. IFCT 2017 prints no such labels.

The household portions USDA prints for the USDA records

These are the entries in the records' Measures lists, as printed; the other entry is 100 g. This page counts the oil in grams and takes 1 teaspoon as 4.5 g and 1 tablespoon as 13.5 g, the oil record's own measures. The kcal in the last column is ours: the printed kcal per 100 g times the grams, divided by 100, shown to 0.1.

The portion sums: 171410 1 tsp (4.5 g): 884 × 4.5 / 100 = 39.78, so 39.8 kcal; 171410 1 cup (216 g): 884 × 216 / 100 = 1909.44, so 1909.4 kcal; 171410 1 tbsp (13.5 g): 884 × 13.5 / 100 = 119.34, so 119.3 kcal. By the same arithmetic 5 g of oil is 44.2 kcal and 10 g 88.4 kcal.

Worked example 1: home-made tomato soup with a little oil

Every weight here is our assumption for one plate, counted raw: one bowl of home-made tomato soup from 300 g of raw ripe tomato, 30 g of onion and 3 g of garlic simmered in water and blended, counted as one bowl from the raw weights (our assumptions); the oil is what goes in the pan first. Each IFCT line is the kJ divided by 4.184, times the grams, divided by 100, to 0.1 kcal; each USDA line is the printed kcal per 100 g times the grams, divided by 100; protein is the table's protein per 100 g times the grams, divided by 100. Salt and spice powders are not counted.

The grid varies the raw ripe tomato per plate (240, 300, 360 g, with every other ingredient scaled by the same factor and rounded to 0.1 g) and the oil (3, 5, 8 g); the weights in the table above are the 300 g main case.

Worked example 2: home-made tomato soup with more oil

Same method and the same 300 g raw ripe tomato, 30 g raw onion and 3 g garlic; the 5 g of oil becomes 10 g. This is our assumed recipe, not a measured plate.

The grid varies the raw ripe tomato per plate (240, 300, 360 g, with every other ingredient scaled by the same factor and rounded to 0.1 g) and the oil (8, 10, 15 g); the weights in the table above are the 300 g main case.

The two main cases side by side

These are the single examples used in the short answer; each follows from the tables above and from the weights in the cell.

What stands out in the numbers

• Less oil, part by part: the tomato 58.8 kcal, the oil 44.2 kcal, the onion and garlic 18.1 kcal. Raw ripe tomato is 19.6 kcal per 100 g (IFCT D076), raw onion 48.0 kcal per 100 g (IFCT G017) and the oil 884 kcal per 100 g (USDA 171410).
• More oil, part by part: the oil 88.4 kcal, the tomato 58.8 kcal, the onion and garlic 18.1 kcal; against the less oil plate the oil is 44.2 kcal higher, and that is the whole difference between the plates.
• Size against oil: on the less oil plate the oil (3 to 8 g) moves it more than the raw ripe tomato weight (240 to 360 g): 44.2 kcal against 30.9 kcal; on the more oil plate the oil (8 to 15 g) moves it more than the raw ripe tomato weight (240 to 360 g): 61.9 kcal against 30.9 kcal. Each 5 g of oil is 44.2 kcal.
• Protein: about 3.4 g in either plate (the oil adds none).
• These are estimates: no home-made tomato soup record exists, the weights are ours, and a different weight of any ingredient in the tables above will change them.

Why these are estimates, not your home-made tomato soup

• No record exists for the dish. IFCT 2017 prints raw foods and no cooked dish, and the USDA SR Legacy searches found no home-made tomato soup record (14 results for tomato soup, 0 results for tomato soup home). The 14 SR Legacy results for tomato soup are commercial soups (condensed and ready-to-serve tinned soup, tomato bisque, tomato rice, tomato beef with noodle, a low-sodium soup, a dry mix and one brand record); none is a soup made at home from tomato, onion and garlic, and none is used here; searching tomato soup home returns 0 results.
• The weights are assumptions. No table prints how much of each ingredient or of the oil a plate takes; ours are stated so you can replace them.
• Raw weights. No table prints the weight of the home-made tomato soup after cooking, so the page counts raw weight and cannot give a per 100 g or per plate figure.
• Only the oil in the pan is counted. Oil used any other way, or left in the pan, is not counted unless it is in the oil weight.
• US data. The oil row is a US record; IFCT Table 1 has no oil row.
• Labels are printed, not judged. Calculated and Assumed zero are USDA's words on the record; we print them and draw no conclusion from them.

How to log it so the numbers hold

• Log it by parts. Weigh the raw ingredients once for your usual pan, and log the oil by its own weight (weight × figure ÷ 100); our ghee, oil and sugar guide has the spoon values.
• Say how much oil. It is an input this page cannot know; 5 g of oil is 44.2 kcal.
• Say how the pan was divided. The page gives one plate from raw weights; divide the pan's total by the portions you actually made.
• Say what else went in. Anything not in the listed ingredients is not counted.

Where NYUS fits (our app)

We make NYUS, so read this as ours. NYUS is an AI fitness and nutrition coach in early access on Android, with no ads and no data selling. You log foods yourself by searching 8,900+ Indian and global foods or by barcode, and a weekly check-in adjusts your calories, macros and step goal once enough is logged. Barcode coverage of Indian packaged foods is not complete, so search by name when a scan finds nothing.

What this page leaves out

• A measured calorie figure for home-made tomato soup as a dish: no primary record prints one, so every figure here is an estimate from stated weights.
• A calorie target, and any claim about what the ingredients or the oil do to your body: we have not looked up any for any person, so we give none. If you have a medical condition or are pregnant, ask your doctor or dietitian.
• Other versions and add-ins, such as butter, cream, sugar, cornflour or a cream of tomato soup, a restaurant soup and a packet or tinned soup: not counted here; log them from their own rows (the tinned and dry-mix tomato soup records are in our soup per cup guide, the packet kind in our instant noodles and soup guide, and tomato itself by the cup in our tomato, onion and garlic per cup guide).
• Other fats: ghee, butter and other oils were not looked up for this page.
• Shop, restaurant and packaged home-made tomato soup: no table prints a weight or oil use, so we give no such figure; read the pack for packaged ones.
• Per 100 g and per plate figures: no table prints a cooked weight, so none is given here.
• Nutrients beyond energy, water, protein, fat, carbohydrate, fibre, total sugars and sodium: not covered here.

Sources

• ICMR-NIN, Indian Food Composition Tables 2017 (IFCT 2017), Table 1, per 100 g edible portion, mean of the regions shown (read from the PDF text 3 November 2026): D076 Tomato, ripe, local (6 regions, 82 kJ, PDF p. 49); G017 Onion, big (6 regions, 201 kJ, PDF p. 54); G011 Garlic, big clove (6 regions, 518 kJ, PDF p. 54). IFCT 2017 prints raw foods (its few cooked rows are boiled and omelette eggs and roasted vermicelli), has ripe tomato, onion and garlic rows, and has no soup, no cooked dish and no cooking oil row (PDF text searched on 3 Nov for tomato soup and soup (0 matches each); the rows used are D076 ripe local tomato (PDF p. 49), G017 onion, big (p. 54) and G011 garlic, big clove (p. 54)).
• USDA FoodData Central, SR Legacy 171410 (Oil, peanut, salad or cooking): Energy 884 kcal (3700 kJ), protein 0 g, total fat 100 g, carbohydrate by difference 0 g, fibre 0 g, total sugars 0 g, sodium 0 mg per 100 g; labels as printed: kcal Calculated, carbohydrate by difference no label shown, total sugars Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat); portions used: 1 tsp (4.5 g); 1 cup (216 g); 1 tbsp (13.5 g) (read 3 November 2026).
• USDA FoodData Central, SR Legacy searches run on 3 November 2026 (control 'roll dinner' 11 results): tomato soup 14 results, tomato soup home 0 results.
• nyus.in, the NYUS landing page, read on 3 November 2026 for the app statements in the NYUS section and the CTA.

The ingredient weights, the scaling, the kJ to kcal conversions, the line values, the sums, the grids, the portion kcal, the rounding, the comparisons and every sentence starting "Our reading" are NYUS's own assumptions, arithmetic or opinion, not from USDA or IFCT. The totals add the rounded line values, so a total can differ from the unrounded sum by a rounding step. The IFCT values are the means printed in IFCT 2017 Table 1; the USDA values, data-type labels and Measures-list portions are exactly as shown on the USDA record page. The names in the first column are the tables' own names.

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