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Roasted vegetable soup with vermicelli Calories
Vegetable-based soup with fiber and antioxidants
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Roasted vegetable soup with vermicelli (250 g) has 115 calories. That works out to 46 calories per 100 g. It contains 18.3 g of carbs, 3.5 g of protein, 3.8 g of fat and 3.8 g of fiber. Its 27.5 mg of Vitamin C covers 31% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Roasted vegetable soup with vermicelli Nutrition Facts
Selected: 1 cup (medium) · 250 g
115
KCAL / 250G
Carbs
18.3g
· 7% DV
Protein
3.5g
· 7% DV
Fat
3.8g
· 5% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 12% · Fat 28%
Roasted vegetable soup with vermicelli nutrition facts table · 1 cup (medium) (250 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 115 kcal | |
| Total fat | 3.8 g | 5% |
| Saturated fat | 0.53 g | 3% |
| Trans fat | 0 g | |
| Sodium | 600 mg | 26% |
| Total carbohydrate | 18.3 g | 7% |
| Fiber | 3.8 g | 14% |
| Protein | 3.5 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 with vermicelli?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 250 g | 115 kcal |
| 100 g | 100 g | 46 kcal |
| 1 cup (small) | 180 g | 83 kcal |
| 1 serving (medium) | 250 g | 115 kcal |
| 1 bottle (medium) | 300 g | 138 kcal |
| 1 pack (medium) | 300 g | 138 kcal |
| 1 cup (large) | 350 g | 161 kcal |
| 1 serving (large) | 400 g | 184 kcal |
Calculated from 46 calories per 100 g.
Frequently Asked Questions About Roasted vegetable soup with vermicelli
How do you make roasted vegetable soup with vermicelli?
Roasted vegetable soup with vermicelli is made by roasting vegetables, simmering them in stock, then adding the noodles near the end. Blend the vegetables first for a smooth soup or leave them chunky; cook the vermicelli until just tender.
Which vegetables work best in roasted vegetable soup with vermicelli?
Tomatoes, bell peppers, onions, and carrots work especially well in roasted vegetable soup with vermicelli. Roasting concentrates their flavor, while zucchini or eggplant can add more depth. Cut the vegetables into similar-sized pieces so they soften evenly.
How do you roast vegetables for roasted vegetable soup with vermicelli?
Roast the vegetables for roasted vegetable soup with vermicelli until tender with browned edges, turning them if needed. Avoid letting them burn, since charred patches can make the broth bitter; peel away heavily blackened skin before blending or simmering.
When should you add vermicelli to roasted vegetable soup with vermicelli?
Add the vermicelli to roasted vegetable soup with vermicelli after the roasted vegetables have cooked and the broth is simmering. Vermicelli cooks quickly, and adding it late helps keep it tender rather than mushy, especially if you plan to serve the soup later.
Should roasted vegetable soup with vermicelli be blended smooth?
Roasted vegetable soup with vermicelli can be smooth or chunky. For a silky texture, blend the cooked vegetables before adding the noodles; for more bite, mash only some of them and leave the rest in pieces.
Can you make roasted vegetable soup with vermicelli without tomatoes?
Yes, roasted vegetable soup with vermicelli can be made without tomatoes. Use extra roasted peppers, carrots, or zucchini for body, and adjust the stock to keep the soup from becoming too thick; a little lemon can brighten the flavor.
What herbs go well in roasted vegetable soup with vermicelli?
Thyme, oregano, parsley, and basil all suit roasted vegetable soup with vermicelli. Add dried herbs while the vegetables simmer so their flavor has time to infuse, then stir in fresh parsley or basil just before serving.
How do you stop vermicelli from getting soggy in roasted vegetable soup with vermicelli?
Cook the vermicelli just until tender and avoid leaving it simmering in roasted vegetable soup with vermicelli. For leftovers, store the noodles separately from the vegetable broth when possible, then combine them while reheating.
Can you roast the vegetables ahead for roasted vegetable soup with vermicelli?
Yes, you can roast the vegetables ahead for roasted vegetable soup with vermicelli. Refrigerate them in a covered container and simmer them with stock when ready to make the soup; add the vermicelli only during the final cooking.
What can you serve with roasted vegetable soup with vermicelli?
Crusty bread, a green salad, or a grilled cheese sandwich pairs well with roasted vegetable soup with vermicelli. Choose a simple side if the soup is the main course, so the roasted vegetable flavors remain the focus.
Roasted vegetable soup with vermicelli Vitamins & Minerals
Vitamins
Vitamin C
27.5mg · 31% DV
Vitamin K
22.5µg · 19% DV
B6
0.25mg · 15% DV
Vitamin A
125µg · 14% DV
Minerals
Sodium
600mg · 26% DV
Copper
0.15mg · 17% DV
Manganese
0.35mg · 15% DV
Potassium ⭐
438mg · 13% DV
Roasted vegetable soup with vermicelli Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted vegetable soup with vermicelli
To burn the 115 calories in 1 cup (medium) (250 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 with vermicelli?
Roasted vegetable soup with vermicelli combines vegetables cooked until lightly charred with a savoury broth and fine noodles. It fits naturally into Turkish home cooking, where roasting brings a gently smoky, sweet edge to vegetables such as tomatoes, peppers or carrots; the exact mix varies with the season and the cook.
Serve it hot as a first course or a light meal, with bread on the side. The softened vermicelli makes the soup more substantial, while the vegetables give it a comforting, textured base. It is mainly a vegetable-based dish, offering fibre but relatively little protein on its own. For a lighter bowl, use oil sparingly; add yoghurt or a legume-based side if you want a more filling meal.
How Nutritious Is Roasted vegetable soup with vermicelli?
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 with vermicelli 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 with vermicelli Contain Allergens?
Contains these allergens:
Which Diets Is Roasted vegetable soup with vermicelli Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Roasted vegetable soup with vermicelli Fat Profile
SATURATED
0.53g
MONOUNSATURATED
1.95g
POLYUNSATURATED
0.83g
Omega 6:3 ratio 7.3:1
Above the ideal 4:1 (7.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.