Passata or tinned toms for homemade soup?

[BuntyVisitsTheMoon]

I want to create a soup that i can freeze a few portions of.

I plan to use tomatoes, lentils, quinoa and red/yellow bell peppers.

I would grill the peppers then blend them with the tomato and grains/pulses, then season.

However, is there a difference between a bottle of passata and a tin of, say, Mutti tomatoes? Would this affect the taste, consistency at all? Both seem relatively equal on the salt front.

Technically I could roast a pile of fresh tomatoes with the peppers but would prefer lower effort

Tins have the seeds, & even the v.expensive brands have bits of skin still attached.
Passata is sieved so smoother & no visible seeds. I think cartons are cheaper than jars.
If I'm making a smooth soup, I'll use passata. I use whole tinned toms (skin removed & chopped) for soup where I want lumps.

Thank you! Will probs try both.