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Creamy Soup Calories
Creamy, smooth-textured soup usually made with milk or cream
In season: Winter · Autumn
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 cup (medium) of Creamy Soup (240 g) has 156 calories. That works out to 65 calories per 100 g. It contains 18 g of carbs, 5 g of protein, 7.4 g of fat and 1.7 g of fiber. Its 648 mg of Sodium covers 28% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
What is Creamy Soup?
Creamy soup is a smooth, thick soup made by adding milk or cream to a broth; recipes may also use flour or puréed vegetables. It is a broad style rather than a dish with one place of origin, found in home cooking and restaurants across many cuisines. It is commonly served hot as a starter or a light lunch, often with bread; a simple salad makes a fresh contrast.
Its nutrition depends on the ingredients, but it is generally not a major source of fibre or protein. This version has 65 calories per 100 g. For a lighter bowl, use more milk and less cream, or serve a modest portion alongside vegetables.
Creamy Soup Nutrition Facts
Selected: 100 g
65
KCAL / 100G
Carbs
7.5g
· 3% DV
Protein
2.1g
· 4% DV
Fat
3.1g
· 4% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 13% · Fat 42%
Creamy Soup Vitamins & Minerals
Vitamins
B12
0.18µg · 8% DV
B2
0.09mg · 7% DV
Vitamin A
45µg · 5% DV
B5
0.23mg · 5% DV
Minerals
Sodium
270mg · 12% DV
Iodine
7µg · 5% DV
Phosphorus
38mg · 5% DV
Calcium
38mg · 4% DV
How Nutritious Is Creamy Soup?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Creamy Soup Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Creamy Soup
To burn the 65 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Creamy Soup Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Creamy Soup Contain Allergens?
Contains these allergens:
Which Diets Is Creamy Soup Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Creamy Soup Fat Profile
SATURATED
1.7g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Compare Creamy Soup
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Frequently Asked Questions About Creamy Soup
What is creamy soup made of?
Creamy soup is usually made with vegetables, mushrooms, or another main ingredient cooked in stock or water, then blended or thickened and finished with milk or cream. Some recipes use flour or butter for body, but there is no single fixed ingredient list.
How do you keep creamy soup from curdling?
Keep creamy soup from curdling by adding room-temperature or gently warmed dairy gradually, after the main ingredients are cooked. Heat the soup over low heat afterward and avoid a rolling boil, especially if the recipe includes acidic ingredients such as tomatoes.
Can you freeze creamy soup?
Yes, creamy soup can be frozen, but dairy may separate and become grainy when thawed. For a smoother result, freeze the soup before adding cream or milk, then stir the dairy in while gently reheating it after thawing.
How do you thicken creamy soup without flour?
Blend some of the cooked vegetables into the soup to thicken it without flour. Potato, cauliflower, beans, or other starchy ingredients work particularly well; adding more cream makes soup richer but does not thicken it as effectively.
How long does creamy soup last in the fridge?
Creamy soup generally keeps for 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat so the whole batch is not repeatedly warmed and cooled.
Can you make creamy soup without a blender?
Yes, creamy soup can be made without a blender. Mash soft vegetables with a potato masher for a rustic texture, or use a flour-and-butter base to create a smooth, thick soup without puréeing the ingredients.
What vegetables work best in creamy soup?
Potatoes, cauliflower, broccoli, mushrooms, pumpkin, and carrots all work well in creamy soup because they soften and blend into a smooth base. Cook the vegetables until tender before blending, and add delicate flavors such as herbs near the end.
What should you serve with creamy soup?
Crusty bread, toast, or a crisp salad pairs well with creamy soup and balances its smooth texture. If you are serving it as a main meal, add a protein-rich side such as beans, chicken, or fish.
Can you reheat creamy soup?
Yes, creamy soup can be reheated, but warm it gently over low heat and stir often. Avoid boiling it, which can make the dairy separate; if the soup has thickened in the fridge, loosen it with a little stock or milk.
Is creamy soup good for weight loss?
Creamy soup can fit into a weight-loss eating plan, but cream- or butter-rich recipes may be less filling for their portion than vegetable-heavy versions. Make it more satisfying by using plenty of vegetables and pairing it with a source of protein.
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Nutrition data compiled from USDA FoodData Central and scientific sources.