Know what’s on your plate
Cheese soup
Calories & nutrition facts
canned, condensed
Nutrition facts
Per 100 g% DV- Calories 82 kcal —
- Protein 0.8 g 2%
- Carbohydrate 9.1 g 3%
- Fat 3.9 g 5%
- Saturated fat 2.5 g 12%
- Fibre 2.2 g 8%
- Sugars 3.7 g —
- Sodium 692 mg 30%
- Cholesterol 3 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 69 µg 8%
- Vitamin C 0.2 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.56 mg 4%
- Vitamin K 4.7 µg 4%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.11 mg 8%
- Niacin (B3) 0.31 mg 2%
- Pantothenic acid (B5) 0.07 mg 1%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 3 µg 1%
- Vitamin B12 0 µg 0%
- Choline 13.3 mg 2%
Minerals
- Calcium 36 mg 3%
- Iron 0.15 mg 1%
- Magnesium 12 mg 3%
- Phosphorus 33 mg 3%
- Potassium 37 mg 1%
- Zinc 0.15 mg 1%
- Copper 0.1 mg 11%
- Manganese 0.2 mg 9%
- Selenium 3.6 µg 7%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 82 | 0.8 g | 9.1 g | 3.9 g |
| 1 × cup | 124 g | 102 | 1 g | 11 g | 4.9 g |
| 2 × cup | 248 g | 203 | 2 g | 23 g | 9.7 g |
| ½ × cup | 62 g | 51 | 0.5 g | 5.6 g | 2.4 g |
| 3 × cup | 372 g | 305 | 3 g | 34 g | 15 g |
| 4 × cup | 496 g | 407 | 4 g | 45 g | 19 g |
Similar foods
- Cheddar cheese soupcanned, condensed109 kcal / 100 g
- Broccoli cheese soupcanned, condensed87 kcal / 100 g
- Cheese sauceready-to-serve174 kcal / 100 g
- Chicken broth soupcanned, condensed31 kcal / 100 g
- Tomato soupcanned, condensed66 kcal / 100 g
- Cream of shrimp soupcanned, condensed72 kcal / 100 g
- Cream of chicken soupcanned, condensed90 kcal / 100 g
- Chicken vegetable soupcanned, condensed61 kcal / 100 g
- Onion soupcanned, condensed46 kcal / 100 g
- Vegetarian vegetable soupcanned, condensed59 kcal / 100 g
Questions about Cheese soup
How do you stop cheese soup from going grainy?
Take the pan off the heat before stirring in finely grated cheese, a handful at a time. Keep the soup below a simmer afterwards; boiling can make the cheese separate.
Which cheese works best in cheese soup?
Mature Cheddar gives a pronounced flavour and melts well when grated finely. A little blue cheese or Gruyère can add depth, but avoid using only very soft or stringy cheeses, which may make the soup oily or stretchy.
Can you freeze cheese soup?
You can, but a soup thickened with milk or cream may separate when thawed. Freeze it in portions, thaw overnight in the fridge, then reheat gently while whisking; blending can help bring it back together.
How long does cheese soup keep in the fridge, and how should you reheat it?
Cool it promptly, refrigerate in a covered container and use within three days. Reheat only the portion you need over a low heat, stirring often and avoiding a boil.
What goes well with cheese soup?
Serve it with crusty bread, croutons or a cheese toastie; broccoli, cauliflower and leeks are popular additions. Add vegetables before the cheese and cook until tender, then stir in the cheese off the heat.
Can you use cheese soup instead of cheese sauce?
Not as a direct swap: cheese soup is thinner, so it can make pasta bakes or casseroles watery. Simmer it briefly to reduce, or thicken it with a little flour or cornflour mixed into cold water before adding it to the dish.
Is cheese soup always vegetarian?
No. Some recipes use chicken stock, so use vegetable stock if you want a meat-free soup; cheese made with animal rennet may also not be suitable for vegetarians.
Source: USDA FoodData Central 171541 · per 100 g · carbohydrate per EU label, fibre excluded
