Know what’s on your plate

Vegetable broth soup

Calories & nutrition facts

ready to serve

calorieskcal per 100 g

Protein0.2 g

Carbs0.9 g

Fat0.1 g

Percent calories

Log this food in Calori

Nutrition facts

Per 100 g% DV

Calories 5 kcal —
Protein 0.2 g 0%
Carbohydrate 0.9 g 0%
Fat 0.1 g 0%
Saturated fat 0 g 0%
Fibre 0 g 0%
Sugars 0.6 g —
Sodium 296 mg 13%
Cholesterol 0 mg 0%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 12 µg 1%
Vitamin C 0.4 mg 0%
Vitamin D 0 µg 0%
Vitamin E 0 mg 0%
Vitamin K 0.7 µg 1%
Thiamin (B1) 0.02 mg 2%
Riboflavin (B2) 0.02 mg 2%
Niacin (B3) 0.11 mg 1%
Pantothenic acid (B5) 0.06 mg 1%
Vitamin B6 0.01 mg 0%
Folate (B9) 0 µg 0%
Vitamin B12 0 µg 0%
Choline 0.3 mg 0%

Minerals

Calcium 3 mg 0%
Iron 0.06 mg 0%
Magnesium 1 mg 0%
Phosphorus 3 mg 0%
Potassium 19 mg 0%
Zinc 0.03 mg 0%
Copper 0.01 mg 1%
Manganese 0.01 mg 0%
Selenium 0 µg 0%

Calories by portion

Portion	Weight	Calories	Protein	Carbs	Fat
100 g	100 g	5	0.2 g	0.9 g	0.1 g
1 × cup	221 g	11	0.5 g	2.1 g	0.2 g
1 × can	390 g	20	0.9 g	3.6 g	0.3 g
1 × carton (32 oz)	926 g	46	2.2 g	8.6 g	0.6 g
2 × cup	442 g	22	1.1 g	4.1 g	0.3 g
½ × cup	110.5 g	6	0.3 g	1 g	0.1 g
3 × cup	663 g	33	1.6 g	6.2 g	0.5 g
4 × cup	884 g	44	2.1 g	8.2 g	0.6 g

Similar foods

Questions about Vegetable broth soup

How do you make vegetable broth soup from scratch?

Soften chopped onion, carrot and celery in a little oil, add water, herbs and peppercorns, then simmer gently for 30–45 minutes. Strain it for a clear broth, or leave the vegetables in for a more substantial soup; add salt towards the end.

How can you make vegetable broth soup taste richer?

Brown the onion, carrot and celery before adding liquid, and include mushrooms, a parmesan rind or a spoonful of tomato purée for savoury depth. Simmer gently rather than boiling hard, which can make the broth cloudy.

Can you use vegetable broth soup instead of vegetable stock?

Yes: use it in the same quantity for risotto, soups, sauces or cooking grains. Broth is often seasoned and ready to serve, while stock is commonly less seasoned, so taste before adding salt.

What can you use instead of vegetable broth soup?

Use water with sautéed onion, garlic and herbs when you need a quick stand-in; add a little miso or soy sauce for savouriness. Diluted vegetable bouillon also works, but taste it first because it can be quite salty.

How long does vegetable broth soup keep in the fridge?

Cool it promptly, transfer it to a covered container and refrigerate for up to three days. Reheat only the amount you need until steaming hot throughout.

Can you freeze vegetable broth soup?

Yes. Freeze it in meal-sized portions, leaving room for expansion, for up to three months; thaw it in the fridge or reheat it straight from frozen in a saucepan.

Is vegetable broth soup the same as vegetable soup?

No. Vegetable broth soup is mostly flavoured liquid, while vegetable soup usually contains pieces of vegetables and may include beans, pasta or grains. Vegetable soup is more substantial: it has 47 kcal and 1.3 g protein per 100 g, compared with 5 kcal and 0.2 g protein in vegetable broth soup.

How much sodium is in vegetable broth soup?

A typical mug-sized portion of 221 g contains 654 mg sodium. If you are watching salt in a recipe, choose a lower-salt broth or dilute it with water and season only after tasting.

Source: USDA FoodData Central 171583 · per 100 g · carbohydrate per EU label, fibre excluded