Why is Soupe Velouté de tomate vermicelles classified as moderately processed (NOVA 3) and does it contain any additives?

The soup is rated NOVA 3 because it combines reconstituted tomato purée, cooked vegetables and a few processed ingredients such as butter and cream, but it does not include any declared food additives, so the classification reflects its level of formulation rather than the presence of additives.

How does the sugar and salt content of this soup affect a diabetic or hypertensive diet?

With 3 g of sugars and 0.57 g of salt per 100 g, the soup provides a modest amount of carbohydrate and a relatively low sodium level compared with typical soups, making it acceptable in controlled portions for diabetics and people monitoring blood pressure, though it should still be counted within daily totals.

Is this soup suitable for vegan, gluten‑free or dairy‑free diets?

No, the product contains egg white, wheat semolina and dairy ingredients (butter and cream), so it is not compatible with vegan, gluten‑free or dairy‑free dietary requirements.

U • 0.6000 l

Soupe Velouté de tomate vermicelles brique 2x30Cl

Fruits And Vegetables

Product Insights

The Soupe Velouté de tomate vermicelles is a ready‑to‑heat tomato‑based cream soup with vermicelli, produced in France and sold in 2 × 30 cl brick cartons. Belonging to the Fruits‑and‑vegetables and Soups groups, it carries a Nutri‑Score B and is classified as a moderately processed (NOVA 3) product, offering low fat (0.8 g), low saturated fat (0.5 g) and low sugars (3 g) per 100 g. At 33 kcal and 0.57 g salt per 100 g it is lighter than the average soup, yet its protein (1.1 g) and fiber (1.3 g) fall short of typical values and it lists egg white, wheat and dairy as allergens.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 ml

Energy Kcal33 kcal

Fat0.8 g

Saturated Fat0.5 g

Carbohydrates4.8 g

Sugars3 g

Comparative Analysis

Compared with the average ready‑soup, this tomato‑vermicelli blend contains about three‑quarters less fat (0.8 g vs 2.65 g), half the saturated fat, roughly one‑third the sugars and less than one‑third the salt, though its protein and fiber are also considerably lower.

Ingredients

Purée de tomate reconstituée 38%, eau, carotte, vermicelles cuits 9,5% (semoule de BLÉ dur, blanc d OEUF), pomme de terre, sucre, BEURRE, oignon 0,6%, sel, CRÈME, plantes aromatiques, ail.

84%

35%

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Frequently Asked Questions

Everything you need to know about Soupe Velouté de tomate vermicelles brique 2x30Cl.

0.6000 l