One cup (245 g) of vegetable broth has 10–15 calories; USDA survey data list 11 calories per cup.
Looking up the calories in vegetable broth? Here’s the short version: most cartons land in the teens per cup. If you go by the FDA’s reference serving for soup—1 cup, or 245 g—the number is tiny, and it stays that way unless oil, sugar, or starchy add-ins creep in. USDA survey data for “vegetable broth or bouillon, ready-to-serve” shows 11 calories per cup.
Below you’ll find an at-a-glance table for common versions, a quick note on serving sizes, and easy math for homemade broth so you can keep it light.
For serving size rules, see the FDA table for RACCs (soups are 245 g per serving). For a government-sourced calorie number, check the USDA-based entry for vegetable broth.
| Type Or Brand | Calories | Notes |
|---|---|---|
| USDA survey entry: vegetable broth or bouillon | 11 | Per cup; database value from national surveys |
| Swanson Vegetable Broth | 10 | Per label; 1 cup serving |
| Pacific Foods Organic Vegetable Broth | 10 | Per label; 1 cup serving |
| CADIA Organic Low Sodium Vegetable Broth | 15 | Per label; 1 cup serving |
| College Inn Garden Vegetable Broth | 20 | Per label; 1 cup serving |
| Imagine Low Sodium Vegetable Broth | 20 | Per label; 1 cup serving |
| Nutritionix average for low-sodium vegetable broth | 16 | Database average; 1 cup serving |
Calories In Vegetable Broth Per Cup
Food labels for soup and broth use a standard serving of 1 cup. The FDA lists a reference amount of 245 g for soup, which aligns with a household cup measure. When you read a panel that says “1 cup (240 mL)” or “1 cup (245 g),” you are seeing the same idea expressed in different units.
USDA’s survey data pegs vegetable broth at 11 calories per cup. Many brands print 10–20 calories, and you’ll spot a few outliers on either side. That small range comes from how concentrated the liquid is, whether the recipe includes a touch of sugar, and whether the maker adds a little oil for flavor carry.
Tip: if a label shows calories per 100 mL, multiply by 2.4 to get a per-cup value. If it shows per 240 mL, the number already matches a cup.
What Changes The Calorie Count?
Concentration And Evaporation
Simmering for a long time drives off water. Less water in the pot means more calories per cup. A boxed broth is tightly controlled, so it tends to sit in the 10–20 range. A home batch can creep upward when it reduces by a third or more.
Vegetable Mix
Leafy trimmings and herbs keep the number low. Starchy add-ins like potatoes, corn, or squash push it up. They release a little carbohydrate into the liquid while they cook.
Oil Or Fat
One teaspoon of oil adds about 40 calories to the pot. If your pot yields 8 cups, that’s 5 calories per cup added. A tablespoon adds 120 to the pot, or 15 per cup.
Sugar Or Wine
A teaspoon of sugar adds 16 calories; a tablespoon adds 49. A quarter-cup pour of dry wine adds about 50. Divide by how many cups you end up with to see the impact per serving.
Protein Boosters
Miso paste, pea protein, or a handful of lentils can lift body and taste, and they also lift calories. A tablespoon of miso adds around 34 to the pot.
Homemade Vegetable Broth: Keep It Light
Start with onion, celery, carrot, garlic, peppercorns, and bay. Skip the oil and throw everything into cold water. Bring to a bare simmer for 45–60 minutes, then strain. That no-oil method keeps the cup value near what you see on cartons.
Want a touch more depth? Roast the trimmings first. You’ll gain flavor and color with little calorie change unless you brush on oil. If you do, use the math from the section above to estimate the per-cup bump.
Salt to taste after simmering. Salt doesn’t add calories, but it does affect how much you drink, so check the number on the panel if you’re pouring from a box. Many labels sit between 600 and 800 mg sodium per cup. “Low sodium” versions drop well below that.
| Add-In | Added Calories To Pot | Added Per Cup |
|---|---|---|
| Oil, 1 tsp | 40 | 5 |
| Oil, 1 tbsp | 120 | 15 |
| Granulated sugar, 1 tsp | 16 | 2 |
| Dry white wine, 1/4 cup | 50 | 6–7 |
| Miso paste, 1 tbsp | 34 | 4–5 |
| Potato cubes, 1 cup simmered in pot then strained out | ~60 | 7–8 |
How To Read Labels So Numbers Make Sense
Match The Serving
Check the serving line first. For broth you’ll usually see “1 cup (240 mL)” or “1 cup (245 g).” Those are equivalent for everyday use. If a panel lists a smaller pour, scale up to one cup to compare across brands.
Watch Sodium And Sweeteners
Calories stay low even when sodium is high. If you want a lighter sodium pour, pick cartons that print “low sodium” and scan the number itself. Some brands list 600–800 mg per cup; low versions can land closer to 140 mg.
Per 100 mL Panels
Some labels show energy per 100 mL. Multiply by 2.4 to get per cup. Say a label lists 4 kcal per 100 mL; that becomes 9–10 per cup.
Common Calorie Scenarios
Bouillon Cubes Or Powder
Prepared to 1 cup, bouillon-based vegetable broth often sits in the low teens for calories. The big swing is sodium, not energy.
Miso-Style Broth
Whisking miso into hot water gives a savory sip. That tablespoon of miso adds mid-30s calories to the cup, so the final lands well above plain broth.
“Sipping” Cartons
Some cartons are designed for sipping and may add herbs, tomato, or a little oil. The calories can land near 20 per cup. Check the panel to be sure.
Roasted Vegetable Broth
Roasting adds color and bold taste. The number barely moves unless you add fat or boil it down hard.
Tiny Cheat Sheet
- Standard serving: 1 cup (245 g) for soup and broth.
- Most vegetable broths: 10–15 calories per cup.
- USDA survey entry: 11 calories per cup.
- Oil, sugar, wine, miso, or reduction can nudge the number upward.
- Salt changes taste and thirst, not calories.