Tomato Basil Soup

Nutrition Facts

Serving Size 8 OZL
Calories 160
Calories from Fat 3.1
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 10.2g
16%
Sat. Fat 5.4g
- - -%
Trans Fat 0.1g
Cholesterol 18.4mg
- - -%
Sodium 793.7mg
35%
Tot. Carb. 15.9g
5%
Dietary Fiber 2.1g
6%
Sugars 10.2g
   Includes 3.1g Added Sugars
0%
Protein 2.8g
Vitamin D - 0.1mcg - 0%
Calcium - 53.2mg - 5%
Iron - 1.5mg - 19%
Potassium - 550.6mg - 12%
INGREDIENTS: TOMATO JUICE (tomatoes, contains less than 2% of: salt, citric acid, vitamin C (ascorbic acid).), WATER, CRUSHED TOMATOES (vine-ripened unpeeled tomatoes, tomato puree, less than 2% of: salt, citric acid* *naturally derived ), FRESH ONIONS, CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), 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.), BROWN SUGAR (sugar, molasses), REDUCED SODIUM VEGETABLE BASE (dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek, and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, and extractives of turmeric ), BASIL, GARLIC PEELED, BLACK PEPPER, KOSHER SALT (salt, yellow prussiate of soda)
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.