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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 77.3
  Total Fat 0.8 g
      Saturated Fat 0.1 g
      Polyunsaturated Fat 0.4 g
      Monounsaturated Fat 0.2 g
  Cholesterol 0.0 mg
  Sodium 42.5 mg
  Potassium 352.8 mg
  Total Carbohydrate 17.3 g
      Dietary Fiber 3.3 g
      Sugars 1.5 g
  Protein 2.7 g
  Vitamin A 58.1 %
  Vitamin B-12 0.0 %
  Vitamin B-6 10.8 %
  Vitamin C 157.3 %
  Vitamin D 0.0 %
  Vitamin E 2.7 %
  Calcium 1.7 %
  Copper 5.4 %
  Folate 11.0 %
  Iron 4.6 %
  Magnesium 7.5 %
  Manganese 11.5 %
  Niacin 6.5 %
  Pantothenic Acid     5.2 %
  Phosphorus     7.2 %
  Riboflavin 4.0 %
  Selenium 1.2 %
  Thiamin 10.7 %
  Zinc 2.5 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Roasted Corn and Pepper Soup

View the full Roasted Corn and Pepper Soup Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Roasted Corn and Pepper Soup

39 calories of Sweet Corn, Fresh, (0.50 ear, medium (6-3/4" to 7-1/2" long) yields)

15 calories of Onions, raw, (0.25 cup, chopped)

12 calories of Peppers, sweet, red, fresh, (0.38 medium (approx 2-3/4" long, 2-1/2" dia))

8 calories of Red Ripe Tomatoes, (0.63 Italian tomato)

3 calories of Kitchen BAsics Less Sodium Vegetable Stock, (0.25 serving)

0 calories of Cumin seed, (0.03 tsp)

0 calories of Pepper, red or cayenne, (0.03 tsp)

0 calories of Pepper, black, (0.03 tsp)

0 calories of Thyme, ground, (0.03 tsp)


Nutrition & Calorie Comments  

Why add the empty calories and artery clogging olive oil? NO oil is "healthy", some are just LESS harmful. Submitted by:
AC7881

(7/22/13)
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Roasted Corn and Pepper Soup 78 calories per serving-8 servings per recipe. Submitted by:
REBECCA1914

(10/14/12)
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delicious. i used canned diced chipotle tomatoes with fresh corn and peppers, and topped the soup with crushed corn chips, a little cheddar and a dollop of low-fat sour cream. excellent! Submitted by:
RIDETBRED

(7/24/11)
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Excellent! I omitted the oil and substituted vegetable broth for the chicken broth - making it a FAT FREE VEGAN soup. I will definitely share this recipe :) Submitted by:
LINDYIN11

(7/22/11)
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So good! I also kept out a cup of the veggie mix to add AFTER puree-ing along with some quinoa for a little texture (and a little protein). We also added a dash of red pepper flakes for a little zing. I'm going to try with barley, diced chicken, etc. for variations. Submitted by:
TRICIAN13

(10/4/10)
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Great flavor! I added a tad bit of salt and extra black pepper. Next time I will add extra broth and put in a grain (quinoa or barley) to thicken it up and make it more hearty. Submitted by:
CHEARIO

(7/28/10)
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