77 %
Vitamin A contributes to the normal function of the immune system, to the maintenance of normal vision and to the maintenance of normal skin.
How many calories are in vegetable soup?
138kcal
in a 250 g bowl
55 kcal per 100 g.
Source: UK CoFID 2021, record 17-684. Checked 5 October 2026.
10.5 gFat
2.5 gProtein
2.3 gFibre
77 %Daily vitamin A
What’s in a 250 g bowl
More than half of a bowl is water. The rest is 10.5 g fat and 9.3 g carbohydrate.
- 10.5 gFat
- 2.5 gProtein
- 9.3 gCarbohydrate
- 2.3 gFibre
- 223 gWater
- 3 gMinerals and the rest
Below average for sauces, soups and condiments
Vegetable soup is 55 kcal per 100 g. The 92 sauces, soups and condiments in this database average 154.
Vegetable soup55
Sauces, soups and condiments average154
Low in sugar
1.8 g of sugars per 100 g; the UK “low sugars” line is 5 g.
Sugars, per bowl4.5 g
Salt, per bowl2 g
Vitamins and minerals in vegetable soup
Two of the 20 recorded reach the “high in” level. Vitamin A leads.
Only a trace
- Vitamin B12
- Selenium
None recorded
- Vitamin D
Show all 20 with amounts
Vitamin A0.613 mg, 77 %
Chloride603 mg, 75 %
Thiamin (vitamin B1)0.18 mg, 16 %
Potassium300 mg, 15 %
Vitamin B60.18 mg, 13 %
Manganese0.18 mg, 8.8 %
Folate0.015 mg, 7.5 %
Phosphorus50 mg, 7.1 %
Vitamin C5 mg, 6.3 %
Iron0.83 mg, 5.9 %
Vitamin E0.6 mg, 5 %
Copper0.05 mg, 5 %
Niacin (vitamin B3)0.75 mg, 4.7 %
Calcium35 mg, 4.4 %
Magnesium15 mg, 4 %
Pantothenic acid (vitamin B5)0.2 mg, 3.3 %
Zinc0.25 mg, 2.5 %
Riboflavin (vitamin B2)0.03 mg, 1.8 %
Biotin0.0005 mg, 1 %
Vitamin Dnone recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What vegetable soup doesn’t give you. And where to find it.
No recorded vitamin D or selenium, and only 1 % of the zinc reference intake per 100 g.
Vitamin D
0mgin vegetable soup
Find it inBloater, grilled500 % per 100 g
Selenium
Tracein vegetable soup
Find it inKidney, pig, fried491 % per 100 g
Zinc
1%in vegetable soup, per 100 g
Find it inOysters, raw592 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Vegetable soup against other sauces, soups and condiments
Per 100 g, vegetable soup has the most vitamin A of the 6 here, ahead of cheese sauce.
0.245mg
0.152mg
0.103mg
0.097mg
0.095mg
0.079mg
Soup, vegetable, homemadethis page
Cheese sauce−0.093 mg
Sauce, Chinese cook in, sweet & sour−0.148 mg
Chilli sauce−0.15 mg
All values per 100 g, from the same dataset. Differences are against vegetable soup.
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Questions about vegetable soup
The questions people ask about vegetable soup, answered from the dataset.
How many calories are in a portion of vegetable soup?
A typical portion (250 g, one bowl) gives 138 kcal. Per 100 g the figure is 55 kcal.
Is vegetable soup high in vitamin A?
Yes. Soup, vegetable, homemade has 0.245 mg vitamin A per 100 g, 31 % of the NRV, above the 30 % threshold for a “high in” claim.
Are these figures exact for vegetable soup?
No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.
Which vitamins and minerals does vegetable soup have most of?
By share of the daily reference intake: vitamin A (0.245 mg, 31 %), chloride (241 mg, 30 %) and thiamin (0.07 mg, 6.4 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 17-684, Soup, vegetable, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2013. Values are per 100 g of the edible part; a bowl is 250 g, one bowl, the usual UK portion for sauces, soups and condiments. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 92 sauces, soups and condiments kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Chicken Broth). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More sauces, soups and condiments
From the same group, with calories per 100 g, and the foods with the most vitamin A.
More sauces, soups and condiments
- Sauce, pasta, tomato based, for bolognese44 kcal
- Soup, carrot and orange20 kcal
- Soup, low calorie, canned33 kcal
- Tartare sauce299 kcal
- Cheese sauce182 kcal
- Dressing, French680 kcal
- All 92 sauces, soups and condiments
Most vitamin A
- Hollandaise sauce1.02 mg
- Soup, carrot and orange0.749 mg
- Soup, carrot and coriander, carton, chilled0.334 mg
- Liver, calf, fried25.2 mg
- Liver, pig, stewed22.6 mg
- Liver, lamb, fried19.7 mg
- Vitamin A guide