Soup Portion Calculator

Soups that simmer uncovered lose volume through evaporation — typically 10–20% over a 30–60 minute cooking time. Covered pots lose significantly less. Factor this into your stock volume by starting with 15–20% more liquid than the final target, or cook covered for the majority of the cooking time.

Most soups freeze excellently. Broth-based soups, chunky vegetable soups, and purées all freeze well for up to 3 months. Soups containing dairy (cream, milk, or crème fraîche) can separate when thawed — either add the dairy after reheating, or use a food processor to re-emulsify. Potato-based soups also become grainy when frozen.

Bring to a full boil (not just warm) when reheating, stirring regularly to ensure even heating throughout. For very large quantities in catering, use a bain-marie (double boiler) to heat gradually without burning the bottom. Serve at a minimum temperature of 75°C. Soup should not be left in the 'warm' zone (40–60°C) for extended periods.

Add protein (chicken, beans, lentils, tofu) and starchy ingredients (potatoes, pasta, rice, barley) which add satiety beyond what the soup's liquid volume provides. Serving bread alongside also significantly increases the filling power of a soup-based meal.

Season in layers throughout cooking — a little salt when sautéing aromatics, more when adding vegetables, and final adjustment right before serving. Final seasoning is critical: taste the soup at serving temperature, as a soup that seems well-seasoned at boiling temperature often tastes flat when cooled slightly. Add salt and acid (lemon juice, vinegar) to brighten the final flavor.

For soup as a main course, plan for one medium roll or 2 thick slices of bread per person (approximately 80–100 g). For soup as a starter, one small roll or 1–2 slices (50–60 g) per person is typical.

For a thick stew (very low liquid ratio, high solid ratio), the 'chunky' soup type provides the closest estimate. However, stews typically have a higher proportion of solids — see the dedicated Stew Portion Calculator for more precise calculations.

Options include: (1) Blending a portion of the soup to create a smoother, thicker base; (2) adding a slurry of cornstarch mixed with cold water; (3) simmering uncovered for longer to reduce the liquid; (4) adding puréed cooked potato which thickens without changing flavor significantly. Roux (flour cooked in butter) added at the start is the classical thickening method for cream soups.

Most soups keep for 3–4 days in the refrigerator in an airtight container. Fish-based soups should be consumed within 2 days. Ensure soup is fully cooled before refrigerating — putting hot soup directly into a closed container traps heat and can raise the refrigerator temperature dangerously. Cool in a cold water bath first if making large quantities.