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Roasted vegetable soup Calories
Light, fiber-rich soup made with roasted vegetables
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Roasted vegetable soup (240 g) has 91 calories. That works out to 38 calories per 100 g. It contains 16.3 g of carbs, 3.4 g of protein, 2.2 g of fat and 4.1 g of fiber. Its 396 µg of Vitamin A covers 44% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Roasted vegetable soup Nutrition Facts
Selected: 1 cup (medium) · 240 g
91
KCAL / 240G
Carbs
16.3g
· 6% DV
Protein
3.4g
· 7% DV
Fat
2.2g
· 3% DV
Fiber
4.1g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 66% · Protein 14% · Fat 20%
Roasted vegetable soup nutrition facts table · 1 cup (medium) (240 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 91 kcal | |
| Total fat | 2.2 g | 3% |
| Saturated fat | 0.29 g | 1% |
| Trans fat | 0 g | |
| Sodium | 576 mg | 25% |
| Total carbohydrate | 16.3 g | 6% |
| Fiber | 4.1 g | 15% |
| Protein | 3.4 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Cup of Roasted vegetable soup?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 91 kcal |
| 100 g | 100 g | 38 kcal |
| 1 serving (small) | 150 g | 57 kcal |
| 1 cup (small) | 180 g | 68 kcal |
| 1 serving (medium) | 250 g | 95 kcal |
| 1 cup (large) | 320 g | 122 kcal |
| 1 serving (large) | 400 g | 152 kcal |
| 1 bottle (whole) | 500 g | 190 kcal |
Calculated from 38 calories per 100 g.
Frequently Asked Questions About Roasted vegetable soup
What is roasted vegetable soup?
Roasted vegetable soup is made by roasting vegetables until tender and browned, then simmering and blending them with stock or water. Roasting gives the soup a deeper, sweeter flavor than simply boiling the vegetables.
Which vegetables work best in roasted vegetable soup?
Tomatoes, bell peppers, onions, carrots, and squash all work well in roasted vegetable soup. Choose vegetables that soften at a similar pace, or cut firmer ones smaller so everything is ready to blend together.
Why roast the vegetables for roasted vegetable soup first?
Roasting the vegetables first brings out browned, concentrated flavors that boiling alone does not create. Spread them out on the tray so they roast rather than steam, then add them to the pot with your chosen liquid.
Why does roasted vegetable soup taste bitter?
Roasted vegetable soup can taste bitter if the vegetables are badly burnt or charred skins are blended into the pot. Remove blackened pieces and peel peppers after roasting; a little browning adds flavor, but heavy charring can overwhelm it.
How do you make roasted vegetable soup smooth?
Blend roasted vegetable soup until no large pieces remain, using an immersion blender directly in the pot or a countertop blender in batches. Let the soup cool slightly before blending hot liquid, and avoid filling the blender too high.
What herbs and spices go well in roasted vegetable soup?
Thyme, basil, parsley, smoked paprika, and black pepper pair well with roasted vegetable soup. Add dried herbs while the soup simmers, then stir in fresh herbs near the end so their flavor stays bright.
Can you make roasted vegetable soup without stock?
Yes, roasted vegetable soup can be made with water instead of stock. The roasted vegetables provide plenty of flavor; build it up with onion, garlic, herbs, and seasoning, then adjust the taste after blending.
Can roasted vegetable soup be frozen?
Yes, roasted vegetable soup freezes well, especially before adding cream or other dairy. Cool it, portion it into airtight containers, and reheat it thoroughly after thawing; dairy-based versions may separate and need stirring or blending.
How should you reheat roasted vegetable soup?
Reheat roasted vegetable soup gently in a saucepan, stirring occasionally until it is hot throughout. Add a splash of water or stock if it has thickened in storage, and heat only the portion you plan to serve.
What goes well with roasted vegetable soup?
Crusty bread, a grilled cheese sandwich, or a simple green salad pairs well with roasted vegetable soup. For a more filling meal, serve it with a grain or a protein-rich topping such as beans.
Roasted vegetable soup Vitamins & Minerals
Vitamins
Vitamin A
396µg · 44% DV
Vitamin K
22.8µg · 19% DV
Vitamin C
15.6mg · 17% DV
B6
0.22mg · 13% DV
Minerals
Sodium
576mg · 25% DV
Copper
0.14mg · 16% DV
Potassium ⭐
504mg · 15% DV
Manganese
0.29mg · 13% DV
Roasted vegetable soup Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted vegetable soup
To burn the 91 calories in 1 cup (medium) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Roasted vegetable soup?
Roasted vegetable soup is made by roasting vegetables—often a mix such as peppers, tomatoes, onions or squash—then simmering them in stock or water. The vegetables may be blended smooth or left a little chunky, depending on the cook and the style of the soup; there is no single fixed recipe.
Roasting brings out a mellow sweetness and a lightly smoky flavour. It is commonly served warm as a starter or a simple lunch, with bread for dipping; a squeeze of lemon or a drizzle of olive oil makes a good finishing touch. At 38 calories per 100 g, it is a light, fibre-containing choice. Pair it with beans, lentils or a sandwich if you want a more substantial meal.
How Nutritious Is Roasted vegetable soup?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Roasted vegetable soup Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Roasted vegetable soup Contain Allergens?
No known major allergens
Which Diets Is Roasted vegetable soup Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Roasted vegetable soup Fat Profile
SATURATED
0.29g
MONOUNSATURATED
0.53g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 6.1:1
Above the ideal 4:1 (6.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.