Free soup serving calculator. Enter how many servings your pot must feed to find the broth, vegetables and protein you need.
Your results will appear here.
Enter your values and press Calculate.
Enter the number of servings your pot must feed. This soup serving calculator allows 300 ml of broth, 150 grams of vegetables and 80 grams of protein food per serving. For 4 servings that is 1200 ml of broth, 600 grams of vegetables and 320 grams of protein food. For 6 servings it is 1800 ml of broth, 900 grams of vegetables and 480 grams of protein food. Note that the protein figure is the weight of protein food, such as chicken, beans, lentils or tofu, not the grams of protein nutrient in the finished soup.
One soup serving in this calculator uses 300 ml of broth, 150 grams of vegetables and 80 grams of protein food. A serving is therefore about 530 ml of ingredients before cooking, which settles to roughly one generous bowl. These recipe quantities give a clear soup broth ratio of about 2 parts broth to 1 part vegetables by weight, and a serving in cups of about 1.25 cups.
Soup portion size varies by meal: a small bowl is about 200 ml, a medium bowl is about 300 ml, and a large bowl is about 400 ml. This calculator uses a 300 ml serving, so use a larger pot and more broth if your household serves large bowls.
Broth sets the flavour of the whole pot. Vegetable broth keeps soup light and suitable for vegetarian meals, while chicken broth adds body. Check the broth label for salt, since sodium varies a lot between broth brands, and season gradually.
Build flavour first by cooking onion, garlic and celery before adding liquid. Add hard vegetables such as carrots and potatoes early, and delicate vegetables such as spinach in the final 2 to 3 minutes so they do not overcook. A squeeze of lemon at the end brightens the broth.
Chicken, beans, lentils, tofu, egg, shrimp and fish all work as the protein food in this calculator. Do not confuse the 80 grams of protein food per serving with protein nutrient grams: a vegetable soup may hold only a few grams of protein nutrient per serving, while a chicken soup example with 300 grams of cooked chicken in a 5 serving pot works out near 21 grams of protein nutrient per 2 cup bowl.
For soup for a crowd, multiply one serving by your guest count, then choose a pot with room above the soup line for safe simmering. Ten servings need 3000 ml of broth, 1500 grams of vegetables and 800 grams of protein food, plus room for stirring, so a pot well above 5 litres is sensible.
Scaling a soup recipe is multiplication, but taste as you scale: salt, spice and acid do not always scale in a straight line. Start with the scaled amounts, simmer, then adjust seasoning at the end.
Cool soup before refrigerating or freezing to preserve quality. Leave headspace in containers for freezing, label the batch, and reheat fully. Noodles and rice are best cooked fresh, since they soften if stored in the soup.
For 4 servings: broth 1200 ml, vegetables 600 grams, protein food 320 grams. For 6 servings: broth 1800 ml, vegetables 900 grams, protein food 480 grams. For 10 servings: broth 3000 ml, vegetables 1500 grams, protein food 800 grams.
About 300 ml of broth per serving in this calculator.
About one 300 ml bowl per person for a main serving, or a smaller 200 ml bowl for a starter.
Ten servings need 3000 ml of broth plus vegetables and protein food, so choose a pot well above 5 litres to leave room for simmering and stirring.
No. The calculator gives 80 grams of protein food per serving, such as chicken, beans, lentils or tofu. The protein nutrient grams in a serving depend on which protein food you use.
It varies widely. A vegetable soup may hold only a few grams of protein nutrient per serving, while a chicken soup can reach about 21 grams per 2 cup bowl.
Yes. Multiply every ingredient by your serving factor, then taste and adjust salt, spice and acid at the end, since seasoning does not always scale evenly.
About 1 cup, or roughly 240 ml, is a common light serving, while 300 ml is a fuller main serving.
Yes, in most cases. Cool it first, leave headspace for expansion, and reheat fully. Cook noodles and rice fresh rather than storing them in the soup.
Miso soup follows the same scaling idea, but miso paste, tofu and seaweed change the protein and salt balance, so use a miso specific guide for exact nutrient amounts.