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Vegetable Cream Calories
Cream-based soup or sauce made with vegetables
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Vegetable Cream (240 g) has 144 calories. That works out to 60 calories per 100 g. It contains 18 g of carbs, 2.9 g of protein, 6.5 g of fat and 3.1 g of fiber. Its 43.2 µg of Vitamin K covers 36% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Vegetable Cream Nutrition Facts
Selected: 1 cup (medium) · 240 g
144
KCAL / 240G
Carbs
18g
· 7% DV
Protein
2.9g
· 6% DV
Fat
6.5g
· 8% DV
Fiber
3.1g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 8% · Fat 41%
Vegetable Cream nutrition facts table · 1 cup (medium) (240 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 6.5 g | 8% |
| Saturated fat | 2.64 g | 13% |
| Trans fat | 0 g | |
| Sodium | 576 mg | 25% |
| Total carbohydrate | 18 g | 7% |
| Fiber | 3.1 g | 11% |
| Protein | 2.9 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Cup of Vegetable Cream?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 144 kcal |
| 100 g | 100 g | 60 kcal |
| ½ cup (small) | 120 g | 72 kcal |
| 1 serving (medium) | 200 g | 120 kcal |
| 1 bottle (small) | 250 g | 150 kcal |
| 1 bottle (medium) | 330 g | 198 kcal |
| 1.5 cup (large) | 360 g | 216 kcal |
| 1 bottle (large) | 500 g | 300 kcal |
| 1 bottle (jumbo) | 750 g | 450 kcal |
Calculated from 60 calories per 100 g.
Frequently Asked Questions About Vegetable Cream
How do you make vegetable cream soup?
Vegetable cream soup is made by cooking chopped vegetables until tender, blending them, and stirring in cream near the end. Onion, stock, and seasonings build flavor; heat the finished soup gently rather than letting it boil hard after adding the cream.
What vegetables go into vegetable cream?
Vegetable cream can include carrots, potatoes, cauliflower, broccoli, zucchini, or a mix of whatever vegetables you have. Potato adds body, while milder vegetables keep the flavor balanced; the exact combination varies by recipe.
Can vegetable cream be used as a pasta sauce?
Yes, vegetable cream works as a pasta sauce, especially when it is thick and smooth. Loosen it with a little pasta cooking water, then toss it with the drained pasta over low heat so the sauce coats the noodles evenly.
Why does vegetable cream soup split?
Vegetable cream soup usually splits when dairy is exposed to strong or prolonged boiling, or when it meets a very acidic ingredient. Stir in the cream near the end, warm the soup gently, and avoid a rolling boil.
Can you freeze vegetable cream soup?
Yes, vegetable cream soup can be frozen, but its texture may become grainy or separate after thawing. For a smoother result, freeze the blended vegetable base before adding cream, then stir in the cream while reheating gently.
How long does vegetable cream soup last in the fridge?
Vegetable cream soup keeps for about 3–4 days in the refrigerator when promptly cooled and stored in a covered container. Reheat only the portion you plan to eat, bringing it thoroughly hot without boiling it hard.
How can you make vegetable cream soup thicker without flour?
Blend some or all of the cooked vegetables to thicken vegetable cream soup without flour. Adding potato before cooking also gives it body; simmer uncovered briefly if the soup is still thinner than you want.
What should you serve with vegetable cream soup?
Crusty bread, a grilled cheese sandwich, or a crisp salad pairs well with vegetable cream soup. For a more substantial meal, serve it with a simple grain or roasted protein, keeping the side mild so it does not overpower the vegetables.
How do you season vegetable cream so it does not taste bland?
Season vegetable cream with salt, black pepper, and aromatics such as onion or garlic, then brighten it with a little lemon juice or fresh herbs. Add seasoning gradually and taste after blending, since the vegetables’ flavor changes as they cook.
Can vegetable cream be made without dairy cream?
Yes, vegetable cream can be made without dairy cream by blending the cooked vegetables until smooth or using an unsweetened plant-based alternative. Potato or cauliflower can add a creamy texture, though the flavor and richness will differ from a dairy version.
Vegetable Cream Vitamins & Minerals
Vitamins
Vitamin K
43.2µg · 36% DV
Vitamin A
288µg · 32% DV
Vitamin C
14.4mg · 16% DV
Vitamin E
1.68mg · 11% DV
Minerals
Sodium
576mg · 25% DV
Copper
0.12mg · 13% DV
Potassium ⭐
336mg · 10% DV
Phosphorus
67mg · 10% DV
Vegetable Cream Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Vegetable Cream
To burn the 144 calories in 1 cup (medium) (240 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.
What is Vegetable Cream?
Vegetable Cream is a creamy soup or sauce made by cooking vegetables with cream or another dairy base, then blending them smooth or leaving some texture. It is not one fixed regional recipe: the vegetables and thickness vary between home cooking and packaged versions, and it can be seasoned in many ways.
Its mild, savoury flavour and velvety texture make it easy to serve warm as a light meal, with bread, or as a sauce for pasta and vegetables. Nutritionally, it is generally modest in protein, with its character shaped by the balance of vegetables and cream. For a lighter bowl, use less cream and more vegetables; add beans or lentils on the side if you want a more filling meal.
How Nutritious Is Vegetable Cream?
Nutrient density
Low
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.
Is Vegetable Cream 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 Vegetable Cream Contain Allergens?
Contains these allergens:
Which Diets Is Vegetable Cream 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
Vegetable Cream Fat Profile
SATURATED
2.64g
MONOUNSATURATED
1.68g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 4.1:1
Above the ideal 4:1 (4.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.