Broccoli Cheddar Soup

Nutrition Facts

Serving Size 10 OZ

Calories 370

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 27g

42%

Sat. Fat 17g

- - -%

Trans Fat 1g

Cholesterol 86mg

- - -%

Sodium 1022mg

44%

Amount/Serving

%DV*

Tot. Carb. 22g

Dietary Fiber 4g

12%

Sugars 5g

Includes 0g Added Sugars

Protein 13g

Vitamin D - 0mcg - 0%

Calcium - 341mg - 34%

Iron - 1mg - 13%

Potassium - 372mg - 8%

INGREDIENTS: TP SOUP, BROCCOLI CHEDDAR (Vegetable Stock (WATER, FRESH CELERY, FRESH ONIONS, FRESH CARROTS, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid)), FRESH BROCCOLI, SHREDDED WHITE CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor). contains: milk), CREAM (heavy cream, milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), FRESH ONIONS, FRESH BROCCOLI, CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzymes, color added), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor) contains: milk), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), KOSHER SALT (salt, yellow prussiate of soda))

ALLERGENS: Milk, Wheat, 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.