Soup Nutrition Facts

Calories, fat, protein, and carbohydrate values for Soup.


There are 60 calories in Soup.


Nutrition Facts
Serving Size:


serving 1 cup (248 grams)

Amount Per Serving
Calories from Fat 17
Calories 60

% Daily Value*

Total Fat 1.9 grams

Saturated Fat 0.5 grams

Trans Fat 0 grams
Polyunsaturated Fat 0.4 grams
Monounsaturated Fat 0.7 grams

Cholesterol 9.9 milligrams

Sodium 831 milligrams

Potassium 60 milligrams

Total Carbohydrates 7.4 grams

Dietary Fiber 1.2 grams

Sugars 0 grams
Protein 2.9 grams

Vitamin A


Vitamin C





Percent Daily Values are based on a 2000 calorie diet.

Food / Beverages > Bakery / Deli > Prepared & Preserved Foods > Soups / Chilis / Stews (Perishable)

How long would it take to burn off 60 KCal?
Walking (3mph) 16 minutes
Running (6mph) 6 minutes
Bicycling (10mph) 8 minutes
Values estimated based on person weighing 140 lbs.

What do you mean by soup?

1 : a liquid food especially with a meat, fish, or vegetable stock as a base and often containing pieces of solid food. 2 : something (such as a heavy fog or nitroglycerine) having or suggesting the consistency or nutrient qualities of soup. 3 : an unfortunate predicament that stunt landed her in the soup.

Is cereal a soup?

Of course cereal isn’t a soup, you reassure yourself, cereal isn’t hot. And indeed, you may have a point there. No less of an authority than defines soup as “a liquid food made by boiling or simmering meat, fish, or vegetables with various added ingredients.”

What are the 3 types of soup?

Soups can be divided into three basic categories namely Thick Soups & Thin Soup which is further divided in to Passed Soup, Unpassed Soup and Cold Soup & International Soup which are basically special and famous or national soup from various countries. Thin soups are all based on a clear, unthickened broth or stock.

What is soup and example?

Soup is a liquid food consisting of meat, seafood, vegetables, cereals, and poultry as a base. It plays an important role on the menu and is worked as an appetizer as it stimulates the appetite for the havier food to follow. After the appetizer, it is the second course on the french classical menu. Soups are broadly.

What is soup in cookery?

soup, liquid food prepared by cooking meat, poultry, fish, legumes, or vegetables with seasonings in water, stock, milk, or some other liquid medium.

What is soup and its classification?

A soup is a flavourful and nutritious liquid food served at the beginning of a meal or a snack. Traditionally in France, soupé was a slice of bread on which the contents of a cooking pot (potage) was poured. Soup was designated as unstrained vegetable meat or fish soups garnished with bread, pasta, or rice.

What are the 4 classification of soup?

Classification of Soup with Examples

Sl. Classification Base
1 Clear Stock
2 Broth Stock and cuts of vegetables
3 Puree Stock, fresh vegetable
4 Valuate Blond roux, veg, and stock

What are the 6 types of soups?

Quote from Youtube:: These salts are divided into two groups clear soup and thick soup consomme bouillon and broth are examples of transparent soups purees veloute cream and other are examples of thick. Soup.