Nutrition Facts
Servings Per Recipe: 16
Serving Size: 1 serving
Amount Per Serving
| Calories | 53.2 | Total Fat | 0.6 g |
|---|---|
| Saturated Fat | 0.0 g |
| Polyunsaturated Fat | 0.0 g |
| Monounsaturated Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Sodium | 430.6 mg |
| Potassium | 28.9 mg |
| Total Carbohydrate | 12.9 g |
| Dietary Fiber | 3.2 g |
| Sugars | 2.9 g |
| Protein | 0.6 g |
| Vitamin A | 235.7 % | Vitamin B-12 | 0.0 % |
|---|---|
| Vitamin B-6 | 1.5 % |
| Vitamin C | 2.2 % |
| Vitamin D | 0.0 % |
| Vitamin E | 0.1 % |
| Calcium | 0.7 % |
| Copper | 0.7 % |
| Folate | 0.8 % |
| Iron | 0.4 % |
| Magnesium | 0.5 % |
| Manganese | 2.3 % |
| Niacin | 0.2 % |
| Pantothenic Acid | 0.2 % |
| Phosphorus | 0.7 % |
| Riboflavin | 0.3 % |
| Selenium | 0.3 % |
| Thiamin | 0.5 % |
| Zinc | 0.3 % |
*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 veggie soup
View the full roasted veggie soup Recipe & Instructions
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 veggie soup
28 calories of Carrot - cooked, (2.50 oz)
8 calories of cooked tomato, (0.19 cup)
6 calories of Base - Chicken - Tone's - 15Cal/1-tsp., (0.38 serving)
5 calories of Onions, raw, (0.13 medium (2-1/2" dia))
5 calories of Eggplant, cooked, (0.13 cup)
2 calories of Garlic, (0.38 tsp)
1 calories of Organic Better Than Bouillon Vegetable Base, (0.13 tsp)
0 calories of Basil, (0.25 tbsp)
Calories per serving of roasted veggie soup
28 calories of Carrot - cooked, (2.50 oz)
8 calories of cooked tomato, (0.19 cup)
6 calories of Base - Chicken - Tone's - 15Cal/1-tsp., (0.38 serving)
5 calories of Onions, raw, (0.13 medium (2-1/2" dia))
5 calories of Eggplant, cooked, (0.13 cup)
2 calories of Garlic, (0.38 tsp)
1 calories of Organic Better Than Bouillon Vegetable Base, (0.13 tsp)
0 calories of Basil, (0.25 tbsp)