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Progresso Soup Reduced Sodium Creamy Tomato with Basil - 19 Oz - Image 1
Progresso Soup Reduced Sodium Creamy Tomato with Basil - 19 Oz - Image 2
Progresso Soup Reduced Sodium Creamy Tomato with Basil - 19 Oz - Image 3
Progresso Soup Reduced Sodium Creamy Tomato with Basil - 19 Oz - Image 4
Progresso Soup Reduced Sodium Creamy Tomato with Basil - 19 Oz - Image 5
Progresso Soup Reduced Sodium Creamy Tomato with Basil - 19 Oz
Progresso Soup Reduced Sodium Creamy Tomato with Basil - 19 Oz

VegetarianNo Artificial ColorsNo Artificial FlavorsNo High Fructose Corn Syrup Learn more about dietary restrictions

No artificial flavors. Per 1 Cup Serving: 110 calories; 1 g sat fat (6% DV); 480 mg sodium (21% DV); 4 g added sugars (7% DV). Gluten free. Reduced sodium. 25% less sodium* per serving than progresso vegetable classic tomato basil. Good source of fiber per serving. *Sodium content has been reduced from 690 mg to 480 mg per serving. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. For over 100 years, our kitchens have crafted honest, soul-satisfying recipes with real ingredients you're proud to serve. No colors from artificial sources. Ask.GeneralMills.com. www.Progresso.com. how2recycle.info. Visit our website at www.Progresso.com. Questions, comments? Save can and call 1-800-828-3291. Visit progresso.com for even more coziness.


Tomato Puree (Water, Tomato Paste), Water, Sugar, Cream, Contains Less than 1% of: Corn Starch, Soybean Oil, Modified Food Starch, Salt, Garlic Powder, Maltodextrin, Dried Parsley, Basil, Natural Flavor, Citric Acid, Ascorbic Acid, Butter, Dried Buttermilk, Gum Arabic, Spice, DATEM.

Warning

Contains milk ingredients.,Caution: Edges are sharp when opened. Do not use if tab is lifted.

Directions

Ready to Serve (do not add water): Stove-Top: Heat in saucepan. Microwave: Heat in covered microwavable bowl on high 2-4 min. Careful - leave in microwave 1 min; stir. Refrigerate leftovers. Best if used by date on can end.

About the Producer

General Mills Sales, Inc.

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