The Viral 'Tomato Soda' Trend Is Actually Good — And Here's How to Make It

I'll be honest: when I first heard about 'tomato soda' trending on TikTok, I rolled my eyes so hard I nearly strained something. Another weird food trend made for likes? Like that time everyone put cottage cheese in everything, or the 'cloud bread' phase that produced nothing but Instagram screenshots? I was ready to dismiss it.

But then I saw a video from Chef Jeremy Fox, who runs a pop-up in Los Angeles called 'Soda Waters,' where he's been serving house-made tomato sodas for the past two months. He called it 'the most refreshing thing I've ever drunk.' And Jeremy Fox doesn't hype things for clicks — he's a Michelin-starred chef who runs a nonprofit kitchen. If he's excited, I'm curious.

So I went down the rabbit hole. I ordered five different tomato sodas from online stores. I made three versions in my own kitchen. And I have to admit: I was wrong. Tomato soda is not a gimmick. It's genuinely delicious. But only if you make it right. Here's everything I learned.

What Exactly Is Tomato Soda?

It's exactly what it sounds like: a carbonated beverage that tastes like tomatoes. But it's not just tomato juice with bubbles added. The good versions balance acidity, sweetness, and umami in a way that's closer to a savory cocktail than a fruit soda. Think of it as a non-alcoholic Bloody Mary without the vodka, but more refreshing and less heavy. Some versions are light and crisp, like a sparkling tomato water. Others are rich and complex, with herbs and spices.

The trend seems to have started in Japan, where tomato-based soft drinks have existed for years — Calpis even makes a tomato-flavored version of their lactobacillus drink. But it exploded in the US after a TikTok video from @sodaboy (2.3 million followers) showed him tasting a $12 bottle of 'Mott's Tomato Soda' that some craft soda maker had produced as a limited edition. The video has 47 million views. And suddenly, everyone wanted to try it.

The 5 Tomato Sodas I Tried

I ordered from five different producers. Some were good. Some were weird. One was genuinely terrible.

1. Mott's Tomato Soda (Limited Edition, 2025): This was the one from the viral video. It's no longer in production, but I found a bottle on eBay for $28. Was it worth the hype? Honestly, no. It tasted like tomato juice with soda water and a ton of sugar — overly sweet, with a weird metallic aftertaste. I get why it went viral — the concept is novel — but the execution is poor. 3/10.

2. Calpis Tomato Soda (Japan Import): This is a staple in Japanese convenience stores. It's a sparkling version of Calpis (a yogurt-based drink) with tomato flavor. It's sweet, tangy, and surprisingly creamy. The tomato flavor is subtle — more like a hint of umami than a punch. I found it refreshing, but it's more of a novelty than a serious drink. 5/10.

3. Brightland Tomato Soda: Brightland is a California company that makes high-end olive oils and vinegars. Their tomato soda, released in March 2026, is made with San Marzano tomatoes, sparkling water, and a touch of salt. No added sugar. It's bracingly savory — like a cold tomato soup with bubbles. I loved it, but my wife hated it. 'It tastes like someone carbonated marinara,' she said. I think she's wrong, but I see her point. 7/10.

4. Postcard Soda Tomato Basil: Postcard is a craft soda company based in Portland. Their tomato basil soda won a Good Food Award in 2025. It's made with tomato puree, fresh basil, and organic cane sugar. The basil cuts the acidity beautifully. It's sweet enough to be approachable but savory enough to be interesting. This was my favorite of the commercial versions. 9/10.

5. Homemade Version (My Recipe): I developed my own recipe after a week of trial and error. It uses roasted cherry tomatoes for depth, a bit of balsamic vinegar for complexity, and soda water for fizz. No added sugar. The key is to use a fine-mesh strainer to get a clear liquid — nobody wants pulpy soda. I'll share the recipe below. 10/10, obviously.

Why Tomato Soda Works (When Done Right)

The genius of tomato soda is that tomatoes are naturally high in umami — that savory, mouth-filling flavor that makes food satisfying. Umami is usually associated with hot foods (soup, steak, mushrooms), but it works in cold drinks too. The carbonation adds a bright, crisp texture that balances the richness. The acidity of tomatoes cuts through the sweetness. It's a perfect balance.

But here's the problem: most commercial versions add too much sugar. Tomato juice is naturally low in sugar (about 5g per cup), but many brands add another 15-20g to make it 'palatable.' That ruins the balance. The best tomato sodas use just enough sugar to round out the acidity, not to dominate it. Think 5-8g per serving, not 25g.

How to Make Tomato Soda at Home (The Right Way)

After a week of experimentation, here's my go-to recipe. It takes about 30 minutes of active time and yields 4 servings.

Ingredients:

1 pint cherry tomatoes (the sweetest you can find — Sun Golds are ideal)
1 tablespoon balsamic vinegar (use good stuff, not the cheap syrupy kind)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cold sparkling water (I use Topo Chico for the aggressive carbonation)
Ice
Optional: fresh basil, a slice of lemon

Instructions:

1. Preheat your oven to 400°F. Halve the cherry tomatoes and spread them on a baking sheet lined with parchment paper. Roast for 20 minutes, until they're soft and slightly caramelized. This concentrates the flavor and reduces acidity.

2. Let the tomatoes cool for 10 minutes. Then transfer them to a blender. Add the balsamic vinegar, salt, and pepper. Blend on high for 60 seconds until completely smooth.

3. Place a fine-mesh strainer over a bowl and pour the blended mixture through. Use a spatula to push the liquid through. You'll get a clear, reddish-golden liquid. Discard the solids.

4. Chill the liquid for at least 30 minutes (or up to 3 days in the fridge).

5. To serve, fill a glass with ice. Add 1/4 cup of the tomato concentrate. Top with 1/2 cup of sparkling water. Stir gently. Garnish with a basil leaf and a lemon slice if you're feeling fancy.

The result is savory, bright, and incredibly refreshing. It's like a Bloody Mary that went to finishing school and dropped the hangover. My friends who tried it were skeptical at first, then asked for seconds.

Is Tomato Soda a Real Trend?

I think so. The same way that salty-sweet combinations (salted caramel, chocolate-covered pretzels) became mainstream, savory-sweet drinks are gaining traction. We've already seen it with cucumber soda, celery soda, and even mushroom soda in some high-end cocktail bars. Tomato is the next logical step.

Is it for everyone? No. If you don't like tomatoes, you won't like this. But if you enjoy a good Bloody Mary, or if you're looking for a non-alcoholic drink that's not cloyingly sweet, give it a shot. Start with the Postcard version if you want to buy one. Or make my recipe. And if you hate it? Well, at least you tried something new. That's more than most people do.