Cream of Vegetable Soup

part of: Vegetable

Cream of vegetable soup powder is a convenience product — a dry mix of dehydrated vegetables, milk solids, starch, and seasonings that reconstitutes into a smooth, creamy soup with hot water. It’s the kind of thing you find in the pantry aisle alongside stock cubes and gravy powder.

Beyond a quick bowl of soup, the powder is handy as a flavour base for casseroles, pot pies, and creamy pasta sauces. A spoonful mixed into a béchamel or stirred through rice adds instant savoury depth.

It’s not going to rival a homemade vegetable soup, but for speed and convenience — especially on a cold night when the fridge is bare — it fills a gap reliably.

Produced
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Vegetables are cooked, puréed, and dehydrated into a powder. This is blended with dried milk solids or cream powder, modified starch for thickening, salt, and seasonings. The mixture is combined, milled to a consistent particle size, and packaged in sachets or tins. To prepare, the powder is whisked into hot water, which rehydrates the ingredients and activates the starch thickener.

Nutrition (per 100g)

Energy 447kcal
Protein 8g
Carbs 49.1g
Fat 24.1g
Fibre 3g Sugar 17.5g
Mass Distribution

1 packet is about 18 g — roughly 80 kcal of this.

What it costs the planet (per kilo)

Carbon ≈4.72kg
Freshwater ≈1083.88L
Land ≈3.88

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

In the kitchen

Used as

instant soup powder base

Goes well with
Classic dishes
  • Cream of Vegetable Soup
  • Creamy Pasta Sauce

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Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

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