Heinz Cream Of Tomato Pot Soup 490G

Heinz Cream Of Tomato Pot Soup 490G
£ 1.40
£0.29/100g
  • Suitable for vegetarians

Product Description

  • Cream of Tomato Soup.
  • WARMING HEARTS SINCE 1910.
  • The delicious taste of Heinz Soup: now ready at the touch of a button. Ping!
  • With a blend of glorious tomatoes, this great tasting soup is made for you when you're looking for a quick delicious lunch.
  • 1 of your 5 a day in 1/2 a pot when eaten as part of a balanced diet.
  • NO ARTIFICIAL COLOURS OR PRESERVATIVES.
  • 1 OF YOUR 5 A DAY.
  • VEGETARIAN
  • LOW FAT.
  • Pack size: 490g
  • Low fat

Information

Ingredients

Tomatoes (89%), Cream (Milk), Modified Cornflour, Sugar, Dried Skimmed Milk, Cream Powder (Milk), Salt, Concentrated Tomato Puree, Antioxidant - Ascorbic Acid, Acidity Regulator - Citric Acid, Herb Extract, Spice Extracts

Allergy Information

  • Contains: Milk

Storage

Store in a cool dry place. Once opened, refrigerate & eat within 24 hours.Best before end - see base.

Cooking Instructions

Cooking Instructions
Instructions: CAUTION: Soup & pot will be hot. Once cooked do not re-heat.
Microwave ovens vary, guidance only.

Hob
Instructions: Hob: Heat gently in a pan.

Number of uses

Servings per pot - 2

Additives

  • Free From Artificial Colours
  • Free From Artificial Preservatives

Name and address

  • H.J. Heinz Foods UK Ltd.,
  • London,
  • SE1 9SG.
  • H.J. Heinz Company (Ireland) Ltd.,
  • Avoca Court,
  • Blackrock,

Return to

  • Get in touch.
  • Phone 0800 5285757
  • (ROI 1800 995311)
  • Or visit heinz.co.uk
  • H.J. Heinz Foods UK Ltd.,
  • London,
  • SE1 9SG.
  • H.J. Heinz Company (Ireland) Ltd.,
  • Avoca Court,
  • Blackrock,
  • Co. Dublin.

Net Contents

490g

Nutrition

Typical ValuesPer100gPer 1/2 pot%RI*
Energy 202kJ496kJ
-48kcal118kcal6%
Fat 1.1g2.8g4%
- of which saturates 0.7g1.7g8%
Carbohydrate 8.0g19.6g8%
- of which sugars 5.3g13.1g15%
Fibre 0.8g2.0g
Protein 1.2g3.1g6%
Salt 0.5g1.2g20%
*RI per serving. Reference intake of an average adult 8 400kJ/2 000kcal---

Using Product Information

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