Out of Tomato sauce, one case

Can you substitute tomato soup for tomato sauce?

5 options, ranked, with the exact amount

Use thisBest of 5 options

Use Condensed tomato soup

1 ¼ cups for every cup of tomato sauce

Yes: use one 10 ¾ oz can of condensed tomato soup, undiluted, for each cup of tomato sauce, and cut another liquid in the recipe by ¼ cup. Condensed soup is sweeter and milder than tomato sauce, so leave out any sugar the recipe adds. It suits meatloaf, casseroles, stuffed peppers and chili better than pasta sauce or pizza.

Verdict —: You'll taste it
The tweak —: Do not add the can of water. Use the whole can for each cup of sauce, cut another liquid by ¼ cup, and leave out any sugar.
Best for —: meatloaf and meatballs
Pantry —: Likely in your cupboard

One casethe full tomato sauce card

Every option, one card

Ranked

Tomato sauce substitutes compared
#	Substitute	Instead of 1 cup tomato sauce	Verdict
1	Condensed tomato soupmeatloaf and meatballs	1 ¼ cupsYou'll taste it	You'll taste it
2	Ready-to-serve tomato soupsoups, stews and chili	1 cupYou'll taste it	You'll taste it
3	Tomato paste and waterpasta sauce and pizza	½ cup paste + ½ cup waterTweak it	Tweak it
4	Crushed tomatoespasta sauce	1 cupTweak it	Tweak it
5	Marinara or jarred pasta saucepasta bakes and lasagna	1 cupTweak it	Tweak it

What changesWhat changes, option by option5 options

Condensed tomato soup

sweeter and milder, with less tomato tang

Condensed tomato soup is tomato puree that has been sweetened, salted and lightly thickened. Straight from the can, without the water, it is close to tomato sauce in body. One 10 ¾ oz can is about 1 ¼ cups.

Best for: meatloaf and meatballs, casseroles, stuffed peppers and cabbage rolls, chili, goulash and sloppy joes, slow cooker dishes
Prep: Do not add the can of water. Use the whole can for each cup of sauce, cut another liquid by ¼ cup, and leave out any sugar.
Contains: gluten
Where it fails: Pasta sauce, pizza and enchilada sauce, where the sweetness shows. Most condensed tomato soup is thickened with wheat flour, so it is not a swap in gluten-free cooking unless the label says so.

A splash of vinegar or lemon juice, 1 tsp per can, puts back some of the tang.

Ready-to-serve tomato soup

mild and sweet; creamy versions taste of dairy

Tomato soup from a carton, or a can that is not condensed, is already thinned for eating. It has the flavor but not the body of tomato sauce.

Best for: soups, stews and chili, braises and slow cooker dishes, rice dishes that absorb the liquid
Prep: Simmer it uncovered until it has reduced by about a quarter and coats a spoon, or stir in 1 tbsp tomato paste per cup.
Where it fails: Anything that should be thick, such as pizza, lasagna or a meatloaf topping. Creamy tomato soup and bisque contain milk or cream, which changes the dish and can split in a long boil.

Tomato paste and water

the same tomato flavor, a little deeper and less salty

Tomato sauce is close to tomato paste with the water left in. Equal parts paste and water, whisked smooth, give the same body and a slightly deeper cooked-tomato flavor.

Best for: pasta sauce and pizza, any recipe where soup would be too sweet, gluten-free cooking
Prep: Whisk equal parts paste and water until smooth, then add ¼ tsp salt per cup and taste. Canned tomato sauce is seasoned; most paste is not.
Suits: vegan
Where it fails: Nothing much, as long as you season it. Unsalted paste and water alone taste flat.

Crushed tomatoes

fresher and a little brighter than sauce

Crushed tomatoes are the same canned tomato in a coarser, slightly looser form. Cup for cup they bring the same tomato, acid and liquid.

Best for: pasta sauce, chili, soups and stews, braises
Prep: Blend for 10 seconds if the dish should be smooth, and simmer 5 to 10 minutes longer if it looks thin.
Suits: vegan
Where it fails: A smooth sauce or a glaze, unless you blend them first. They are a little wetter than tomato sauce, so a quick-cooked dish can end up loose.

Marinara or jarred pasta sauce

herbs and garlic come along with the tomato

Tomato sauce that has already been seasoned with garlic, onion, basil, oregano, olive oil and often a little sugar. The body is right; the flavor arrives pre-decided.

Best for: pasta bakes and lasagna, meatballs, pizza
Prep: Hold back the salt, garlic and dried herbs the recipe adds until you have tasted the dish.
Where it fails: Dishes that should not taste Italian, such as enchilada sauce, curry or a sweet-and-sour sauce. Skip jars with cream or cheese in them.

Tips for substituting tomato sauce

5 tips

One 10 ¾ oz can of condensed tomato soup replaces 1 cup of tomato sauce. Use it undiluted and take ¼ cup out of the water, broth or milk the recipe adds.
For an 8 oz can of tomato sauce, use one can of condensed soup. For a 15 oz can, about 1 ¾ cups, use one can of soup plus ¾ cup of whatever other tomato you have, or 6 tbsp tomato paste and 6 tbsp water.
Leave out sugar, brown sugar and ketchup the recipe lists, taste at the end, and add them back only if the dish needs them.
Condensed soup is already salted. Hold the salt until the dish is cooked.
Check the label before you serve it to someone avoiding gluten or dairy: most condensed tomato soup contains wheat flour, and creamy tomato soups contain milk.

Questions

5 questions

Do I add water to the tomato soup first?

No. Diluted as the can directs, it is far thinner than tomato sauce. Use condensed soup straight from the can, and reduce another liquid in the recipe by ¼ cup per can.

Can I use tomato soup in place of tomato sauce in chili?

Yes. Use one undiluted 10 ¾ oz can per cup of tomato sauce and leave out any sugar. The chili will be slightly sweeter and milder; an extra teaspoon of chili powder and a splash of vinegar at the end bring it back.

Can I use tomato soup for spaghetti sauce?

It works in a baked pasta or a meat sauce with plenty of onion, garlic and herbs, and it tastes sweet in a plain tomato sauce where there is nothing to cover it. For plain sauce, tomato paste thinned with an equal amount of water is the better swap.

Can I use tomato soup in meatloaf?

Yes, and many older recipes call for it. Use it undiluted in the same places the recipe uses tomato sauce, inside the loaf and on top. As a topping it browns faster than tomato sauce because of the sugar, so spread it on for the last 15 to 20 minutes.

Is condensed tomato soup the same as tomato sauce?

No. Tomato sauce is cooked, strained tomato with salt and mild seasoning. Condensed tomato soup adds sugar or corn syrup and usually wheat flour, and it is meant to be thinned with a can of water or milk.