Is Campbell's Tomato Soup low FODMAP?

One prepared serving made with water, cautiously yes — a whole can, no — and the difference comes down to tomato concentration and a wheat-flour thickener. The current US label reads tomato puree (water, tomato paste), water, wheat flour and sugar, with under 2% salt, flavorings, celery extract and garlic oil. Concentrating tomato into paste concentrates its fructose, so the load grows quickly as servings stack up. The wheat flour is a thickener-level amount — a modest fructan contribution per half-cup that becomes meaningful across a full can. Two pleasant surprises sit on this label. The sweetener is plain sugar, which digests as balanced glucose and fructose rather than the excess-fructose profile of high-fructose corn syrup. And the garlic arrives as garlic oil — fructans are not oil-soluble, so garlic oil delivers the flavor without the FODMAP, and no onion appears anywhere on the label. One prep detail matters as much as the recipe: made with regular milk, every bowl picks up a full serving of lactose, so water or lactose-free milk keeps the soup as written. Held to a single serving and made with water, this is one of the more manageable canned soups on the shelf.

📏 Figures are per half-cup condensed (about one prepared cup); a can is roughly 2.5 servings. Prepare with water or lactose-free milk — regular milk adds a full lactose serving to every bowl.