Cream of Tomato Soup

Nutrition Facts

Serving Size 10 OZL

Calories 257

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 15.5g

24%

Sat. Fat 7.6g

- - -%

Trans Fat 0.1g

Cholesterol 13.7mg

- - -%

Sodium 600.8mg

26%

Amount/Serving

%DV*

Tot. Carb. 23.3g

Dietary Fiber 0.7g

Sugars 14.3g

Includes 0g Added Sugars

Protein 5.9g

Vitamin D - 1.8mcg - 0%

Calcium - 167.8mg - 17%

Iron - 0.7mg - 9%

Potassium - 321.7mg - 7%

INGREDIENTS: WHOLE MILK (milk, vitamin D3 ), TOMATO JUICE (tomatoes, contains less than 2% of: salt, citric acid, vitamin C (ascorbic acid).), VEGETABLE JUICE (vegetable juice (water and concentrated juices of tomatoes, carrots, celery, beets, parsley, lettuce, watercress, spinach), salt, natural flavoring, vitamin c (ascorbic acid), beta carotene, citric acid), MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), SUGAR (sugar), FRESH ONIONS, FRESH CELERY, CORNSTARCH (corn starch), WATER, MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (black pepper), FRESH CARROTS

ALLERGENS: Milk, Wheat, Soybeans, Gluten

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.