Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 149.9
  • Total Fat 2.8 g
  • Saturated Fat 0.3 g
  • Polyunsaturated Fat 0.8 g
  • Monounsaturated Fat 0.2 g
  • Cholesterol 0.0 mg
  • Sodium 39.8 mg
  • Potassium 366.5 mg
  • Total Carbohydrate 23.8 g
  • Dietary Fiber 6.9 g
  • Sugars 7.0 g
  • Protein 9.2 g
  • Vitamin A 186.7 %
  • Vitamin B-12 4.0 %
  • Vitamin B-6 9.5 %
  • Vitamin C 44.7 %
  • Vitamin D 0.0 %
  • Vitamin E 3.7 %
  • Calcium 19.1 %
  • Copper 6.9 %
  • Folate 8.5 %
  • Iron 8.5 %
  • Magnesium 7.0 %
  • Manganese 18.3 %
  • Niacin 6.9 %
  • Pantothenic Acid 5.7 %
  • Phosphorus 5.3 %
  • Riboflavin 9.6 %
  • Selenium 1.8 %
  • Thiamin 6.2 %
  • Zinc 2.0 %
*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 Vegetable Soup

View the full Roasted Vegetable 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 Vegetable Soup

60 calories of Nutritional Yeast, (2 tbsp)

19 calories of Parsnips, (0.17 parsnip (9" long))

11 calories of Butternut Squash, (28.33 grams)

11 calories of Soybean Oil, (0.33 1tsp)

10 calories of Vegetable Stock - no salt, (0.67 cup)

10 calories of Onions, raw, (0.17 large)

9 calories of Kale, (0.25 cup, chopped)

8 calories of Organic no Salt added Tomato Sauce, (0.67 oz)

8 calories of Carrots, raw, (0.33 medium)

2 calories of Garlic, (0.50 clove)

0 calories of Pepper, black, (0.08 tsp)

0 calories of Thyme, fresh, (0.33 tsp)

Nutrition & Calorie Comments  

Loved this! Low cal, low sodium, low fat--and unbelievably tasty! Roasting the veggies makes the flavor so much better. Submitted by:

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Tried the nutritional yeast. It has an interesting egg-like flavor. I will use it for soups often, I think. Submitted by:

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It is a hearty soup! I added extra broth to thin it out a bit. The nutritional yeast adds a layer of tasty to the whole thing! Submitted by:

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Nutritional yeast..? Sounds like a good Sub for Grated Cheese
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Is nutritional yeast the same as Marmite / Vegemite? Submitted by:

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You had me at nutritional yeast. I love parsnip in soup too. Can't wait to try it. Submitted by:

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what is nutritional yeast Submitted by:

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Made it last night for today's lunch. Wonderful blend of flavors and textures and very filling. I too was not sure about the nutritional yeast so I added it to only half of a batch to start. It adds creaminess and great depth of flavor. Don't skip it. Submitted by:

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Don't be afraid of nutritional yeast! It's a great addition to your pantry (but keep it in the fridge). You can do so much with it. Just go to your local health food store and ask where to find it. I've used it for "creamed" kale (dairy-free), for dairy-free garlic butter, on popcorn. Try it!!! Submitted by:

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Yet another great home made soup with high nutrition and low sodium. So full of flavor. Thanks. If no immersion blender, you can mash in the pan with a potato masher or run through a ricer or a Foley food mill - ricer and food mill are just a little more messy, same great flavor. Submitted by:

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Wow, finally a low sodium vegetable soup recipe. I can't wait to try this one. Thanks Chef Meg! Submitted by:

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I won't be making this today but It will definately be on the menu for next month! Love the fact that it's so low in sodium. Thx Meg!!! Submitted by:

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I make this often in fall. Didn't know I can get the protein, B12, creaminess from nutritional yeast. I normally use fat free half and half, and beans instead. You can cream soup in a blender in batches, but be careful to vent the top and place a towel over so it doesn't blow up in your face. Submitted by:

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It sounds wonderful but I don't have an immersion blender and I don't think I want to go to the trouble of locating the nutritional yeast. Are there any suggestions on how I could make it without these items? Submitted by:

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Ok Ok truth be told I haven't made this yet but I hate buying canned soups with all the sodiums they add Submitted by:

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Can you substitue another ingredient for nutritional yeast? Or would you just leave it out if you don't want to use it? Submitted by:

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Since I've never heard of Nutritional Yeast, what is it's purpose in this soup? I live in a very small town with no nutrition stores around. Is there something else that I can use in place of it? thanks. Submitted by:

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Nutritional yeast is an inactive yeast product. It has a nutty, somewhat cheesy or eggy flavor, and it's a great non-animal source of Vitamin B12, making it a great food source for vegans. Submitted by:

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Where do you buy "nutritional yeast" - is it refrigerated like the stuff for making bread? Submitted by:

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