Campbell's Tomato Soup to Cut Sodium by 32 Percent

The first Campbell soup is getting a low-sodium makeover.

The Campbell Soup Co. announced Wednesday that its tomato soup — the one painted by Andy Warhol — will have its sodium cut by 32 percent by August.

The new level will have 480 milligrams of sodium per serving — low enough to qualify for the government's definition of low-sodium.

The company is using low-sodium sea salt to modify a product that hasn't changed much since it was introduced in 1897.

Over the past three years, Camden-based Campbell has used the sea salt in dozens of its offerings.

Denise Morrison, the president of the Company's North American soup, sauces and beverage operations, says that by fall half the company's soups will be low-sodium.