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    Fire Roasted Tomato Basil Soup

    Nutritional Information

    Serving Size: 10 OZV
    Calories 161
    * Percent Daily Values (% Daily Value) are based on a 2,000 calorie diet.
    Amount Per Serving % Daily Value *
    Fat 8.5g 7%
    Saturated Fat 5.2g 26%
    Trans Fatty Acid 0g 0%
    Cholesterol 28.8mg 10%
    Sodium 768.9mg 32%
    Carbohydrates 18.3g 6%
    Dietary Fiber 1.7g 7%
    Total Sugars 12.4g
    Added Sugar 5.4g 11%
    Protein 1.5g 3%
    % Daily Value: Protein 3% Fat 7% Carbohydrates 6% Dietary Fiber 7% Cholesterol 10% Trans Fatty Acid 0% Vitamin A - IU 38% Calories 8% Saturated Fat 26% Added Sugar 11%
    INGREDIENTS:
    Fire Roasted Tomato Basil Soup (Tomato Filets (Vine-Ripened Fresh Tomatoes, Salt, Calcium Chloride, And Naturally Derived Citric Acid), Homemade Vegetable Broth (Water, Tomato Filets (Vine-Ripened Fresh Tomatoes, Salt, Calcium Chloride, And Naturally Derived Citric Acid), Diced Carrots, Chopped Celery, Chopped Onion, Kosher Salt (Salt, Yellow Prussiate of Soda), Thyme Whole Leaf (Thyme), White Pepper, Bay Leaves (Bay Leaf)), Fire Roasted Tomato ( Tomatoes,Tomato Juice,Salt,Calcium Chloride And Citric Acid), 36% Whipping Cream (Heavy Cream, Skim Milk, Contains Less Than 1% Of The Following: Mono And Diglycerides, Polysorbate 80 And Carrageenan), Chopped Onion, Granulated Sugar (Sugar), Basil Leaves, Blended Olive Oil (51% Extra Virgin Olive Oil And 49% Canola Oil), Canned Diced Jalapeno Pepper (Fire Roasted Jalapeno Peppers, Water, Citric Acid, Salt, Calcium Chloride.), Salt, Black Pepper)
    ALLERGENS:
    Milk
    The information provided in these labels should be considered as approximations of the nutritional analysis of the food. The nutrient composition of food may vary due to genetic, environmental and processing variables: changes in product formulation, manufacturers data, cooking and preparation techniques.

    Please note: During specific periods of time (end of semester, prior to breaks) menus will be adjusted without notice to reduce waste.

    OZW means oz (ounces) by w (weight). To ensure that the nutrition information is correct, portions need to be by weight (w) or volume (v).

    Nutrition Tip: The Food and Nutrition Board Recommends That the Fat Content of the Diet Not Exceed 30% of Caloric Intake, That Less than 10% of Calories Should Be Provided from Saturated Fatty Acids, and That Dietary Cholesterol Should Be Less than 300mg/Day.

    Culinary Services will make every effort to serve items as listed in the menu during each meal period. Adjustments may be necessary without notice for a variety of reasons (reduce waste, product shortages from suppliers, etc.). We apologize in advance for any inconvenience. 

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