Tomato Soup

Nutrition Facts

Serving Size 8 OZ

Calories 170

Calories from Fat 0.2

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 9.1g

14%

Sat. Fat 4.5g

- - -%

Trans Fat 0.1g

Cholesterol 22.9mg

- - -%

Sodium 870.2mg

38%

Amount/Serving

%DV*

Tot. Carb. 17.8g

Dietary Fiber 3.8g

11%

Sugars 9.2g

Includes 0.2g Added Sugars

Protein 5.9g

Vitamin D - 0.3mcg - 0%

Calcium - 145mg - 15%

Iron - 1.6mg - 21%

Potassium - 538.9mg - 11%

INGREDIENTS: CANNED TOMATOES (vine ripened tomatoes, tomato puree, sea salt, citric acid, calcium chloride), WATER, SHALLOTS (fresh frozen shallots), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), PARMESAN CHEESE (domestic parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor) contains: milk. ), BASIL, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), GARLIC PEELED, SUGAR (sugar), MUSHROOM BASE (salt, sugar, maltodextrin, yeast extract, hydrolyzed corn protein, natural flavor, mushroom extract, onion powder, food starch - modified dehydrated mushrooms, soybean oil, dehydrated celery, spices, garlic powder, disodium inosinate, and disodium guanylate ), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER

ALLERGENS: Milk, Soybeans

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.