MOUNT LAUREL, N.J. — The first Campbell soup is getting a lower-sodium makeover.

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

The new level will have 480 milligrams of sodium per serving — low enough to qualify for the government's definition of healthy. The new version of the soup is scheduled to show up on supermarket shelves in August, amid a major marketing push.

The company is using low-sodium sea salt to modify a product that hasn't changed much since it was introduced in 1897 — the first soup made by the Camden-based company.

Over the past three years, 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 have reduced sodium.

But for the company, the tomato soup's sodium reduction is an especially big deal.

"The milestone of this is that it is the mainstream," Morrison said. "It's one of our icons." The company says that the tomato soup is one of the top 10 selling grocery items nationwide and that 25 million Americans eat it weekly.

And unlike some of the earlier reduced sodium offerings, the old version of the tomato soup will no longer be made once the new one rolls out.

Morrison said the company did more testing than usual to the new tomato soup because it's a change to a well-loved product. She said consumers who have tested it say it tastes the same as the classic version.

Other Campbell Soups, such as chicken noodle and cream of mushroom, will undergo the transformation once the company can change them without changing the taste, Morrison said.

Before the sodium reduction drive, the major criticism of Campbell's from a health standpoint was that the products had too much sodium.

Morrison said the company now is a "poster child of wellness."

The company also announced other sodium reductions. Among the others: Its Healthy Request soups will go from 480 milligrams of sodium per serving to 410; the six V8 brand soups will get below the 480 milligram threshold.

The company also says it will eliminate MSG from several soups. When those changes are made, 130 of the more than 200 soups offered by the company will not have the flavor enhancer. Last year, Campbell and General Mills' Progresso soup brand had a battle of advertisements over MSG.