When it comes to making soup, one of the key ingredients is often tomatoes. Cooks have two main options when choosing tomatoes for soup – canned or fresh. Both canned and fresh tomatoes have their benefits and drawbacks when used for soup. In this article, we’ll compare canned and fresh tomatoes for soup to help you determine which is the better option.
Nutritional Value
One of the first things to consider when choosing between canned and fresh tomatoes is their nutritional value. Fresh tomatoes are packed with nutrients like vitamin C, potassium, folate and vitamin K. Canned tomatoes still retain a lot of those nutrients, though some are lost in the canning process. For example, canned tomatoes contain about 40% less vitamin C than fresh tomatoes. Here’s a comparison of some key nutrients in a 1 cup serving of canned vs fresh tomatoes:
| Nutrient | Canned Tomatoes | Fresh Tomatoes |
|---|---|---|
| Calories | 41 | 32 |
| Protein | 2 g | 1.6 g |
| Vitamin A | 42% DV | 32% DV |
| Vitamin C | 24% DV | 40% DV |
As you can see, fresh tomatoes contain more vitamin C but canned tomatoes contain more vitamin A. Overall, fresh tomatoes have a slight edge when it comes to nutritional value.
Flavor
In terms of flavor, canned and fresh tomatoes offer some key differences. Canned tomatoes tend to taste more acidic and have a more concentrated, stewed flavor from the canning process. The texture is softer too. Fresh tomatoes have a fresher, brighter tomato flavor with more sweetness. The texture is firmer. When making soup, those flavor differences come through. So it depends on if you want a brighter, fresher tomato taste or a deeper, stewed taste.
Cost
Cost and convenience are other factors when choosing between fresh and canned tomatoes. Canned tomatoes are available year-round and tend to be less expensive than fresh. Especially when fresh tomatoes are out of season, canned can be a budget-friendly choice. Here’s a comparison of the average cost of canned vs. fresh tomatoes:
| Tomato Type | Average Cost |
|---|---|
| Canned tomatoes | $1.20 per pound |
| Fresh tomatoes in-season | $2.50 per pound |
| Fresh tomatoes out-of-season | $3.99 per pound |
Canned tomatoes provide more value per pound compared to fresh. Buying canned is a simple way to save money, especially when fresh tomatoes are out of season.
Convenience
Convenience is another point for canned tomatoes. Having cans of pre-cut and peeled tomatoes on hand saves a lot of time prepping. To use fresh tomatoes, you have to wash, core and chop them yourself first. Canned tomatoes are ready to use right out of the can.
Quality
When choosing canned tomatoes, pay attention to the quality and variety. Not all canned tomatoes are equal. High quality canned tomatoes are packed at peak freshness, which helps maintain the texture and flavor. San Marzano tomatoes from Italy are considered a gold standard variety for canning. They are meaty with few seeds, making them ideal for sauce, soup and other recipes. Lower quality canned tomatoes may have a more watery, less flavorful result.
Storage
From a storage perspective, canned tomatoes have a major advantage. Unopened cans can be kept in the pantry for 1-2 years. Once opened, canned tomatoes will last about 1 week in the refrigerator. Fresh tomatoes have a much shorter shelf life. They only last about 4-5 days after purchase if kept refrigerated. Countertop ripening cuts that down to around 2 days max. The long storage life of canned tomatoes makes them ideal for having on hand whenever you want to quickly make soup or sauce.
Making the Most of Fresh Tomatoes
Though canned tomatoes win for convenience, you may still prefer the flavor of soups made with fresh tomatoes at their peak. Here are some tips for getting the most out of fresh tomatoes:
Choose vine-ripened tomatoes
For the best flavor, let tomatoes fully ripen on the vine before purchasing. Vine-ripened tomatoes will taste fresher than those picked early and ripened en route.
Try heirloom varieties
Experiment with heirloom tomato varieties like Cherokee Purple, Brandywine and Green Zebra. They often pack more flavor and nutrients than conventional tomatoes.
Store properly
Keep fresh tomatoes at room temperature for 1-2 days to allow them to fully ripen. Once ripe, move to the refrigerator to slow down decay.
Remove seeds and gel
When cooking, remove the seeds and gel-filled center of fresh tomatoes for better texture. The gel can also make sauces and soups bitter.
Roast before use
Roasting fresh tomatoes concentrates their flavor. Try roasting cherry tomatoes, then adding them to soup.
Conclusion
So are canned tomatoes better for soup than fresh? The answer is – it depends. Canned tomatoes are more convenient and cost effective. But peak season fresh tomatoes offer the best possible flavor and texture. Weigh the pros and cons of each to decide which works best for your needs. For a quick, budget-friendly soup that still tastes great, reach for canned tomatoes. To showcase tomatoes at their best, fresh seasonal tomatoes can’t be beat.