Bring the Heat Chilled Summer Soup
150 mins (prep 30, cooking 120)
12 ingredients
1 servings
Wanting something a bit spicy to accompany penne afredo for a summer dinner, I came up with this flavor packed soup. I made it entirely with assorted vegetables from my freezer and 2 cans of diced tomatoes I had on hand, but fresh veggies from the garden would be even more delicious!

Categories:  vegan , served-cold , seasonal , weeknight , lunch~snacks , easy , presentation , summer , <-4-hours , vegetarian , soups-&-stews , vegetable , time-to-make ,
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Serving Size (194.59 g)
Servings 1
Amount per Serving
Calories 143.04 Calories from Fat 133.92
% Daily Value *
Total Fat 14.88g 22.9%
Saturated Fat 2.06g 10.3%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 686.53mg 28.61%
Total Carbohydrate 2.48g 0.83%
Dietary Fiber 0.3 g 1.21%
Sugars 0.06 g %
Protein 0.82g 1.63%
Vitamin A 78.94IU% Vitamin C 7.33mg%
Calcium 17.92mg% Iron 0.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, celery ribs, medium red onion, canned diced tomatoes, seasoning mix, italian, seasoning salt