Does Homemade Vegetable Soup Have Carbs? Decoding the Ingredients

November 4, 2025 •

4 min read

While vegetables are a healthy dietary staple, many contain carbohydrates, meaning a homemade vegetable soup certainly has some carb content. The precise amount depends on the specific ingredients, so understanding which vegetables are high and low in carbs is key for those monitoring their intake.

Quick Summary

Homemade vegetable soup contains carbohydrates, with the final count heavily influenced by the specific vegetables and any additional ingredients used. Selecting low-carb vegetables, such as leafy greens and cauliflower, while limiting starchy options like potatoes, can significantly lower the total carb count, making the soup suitable for various dietary goals.

Key Points

Yes, Homemade Soup Has Carbs: All vegetables contain some carbohydrates, meaning homemade vegetable soup is not carb-free, but the quantity varies significantly based on your ingredients.
High vs. Low-Carb Vegetables: Starchy vegetables like potatoes, corn, and peas are high in carbs, while leafy greens, cauliflower, and zucchini are much lower and ideal for low-carb diets.
Customize for Lower Carbs: To reduce the carb count, replace starchy vegetables with low-carb alternatives and use methods like pureeing cooked cauliflower for thickening instead of flour.
Homemade is Healthier than Canned: Homemade soup offers better nutritional control, allowing you to limit sodium and avoid processed additives common in many canned soups.
Control Your Sodium: Homemade soup gives you full control over salt content, allowing for a healthier, more flavorful result by using herbs and spices.
Net Carbs Calculation: Subtracting fiber from total carbs gives you the net carbs, which is the figure that impacts blood sugar levels and is key for low-carb diets.

The Carbohydrate Profile of Vegetable Soup

Homemade vegetable soup is a nutritious meal, packed with fiber, vitamins, and minerals. The total carbohydrate content is not a fixed number but rather a variable sum of its individual components. Vegetables themselves, even the non-starchy ones, contain some level of carbohydrates. These come in two forms: fiber and digestible carbs. Fiber is a complex carb that your body can't digest, and it is subtracted to find 'net carbs', which is the number that impacts your blood sugar levels. The rest are the digestible carbs, which provide energy.

For example, a standard serving of homemade vegetable soup might contain around 9-11 grams of total carbohydrates, yielding roughly 3-7 grams of net carbs, depending on the recipe. However, adding high-carb vegetables, legumes, or a starchy thickener can significantly increase this figure.

High-Carb vs. Low-Carb Vegetable Choices

Not all vegetables are created equal regarding carbohydrate content. When making soup, being mindful of your ingredient choices can help you control the final carb count. Starchy root vegetables and some legumes tend to be higher in carbs, while leafy greens and other above-ground vegetables are typically lower.

High-Carb Vegetables to Use in Moderation

Potatoes and Sweet Potatoes: Both are well-known for being high in starch and, therefore, carbohydrates.
Corn and Peas: While excellent sources of nutrients, they are also significant contributors of carbohydrates.
Carrots: Moderate in carbs, carrots are often used in mirepoix and other soup bases, so portion control is important.
Butternut Squash: A higher-carb vegetable, often used to create a naturally sweet and creamy texture in soups.

Low-Carb Vegetables for Soup

Leafy Greens: Spinach, kale, and cabbage are low in carbs and add bulk and nutrients to your soup.
Cauliflower and Broccoli: These versatile cruciferous vegetables are excellent low-carb options for soup. Cauliflower, in particular, is a great low-carb thickener when pureed.
Zucchini: A mild-flavored squash that is very low in carbs and a great alternative to starchy vegetables.
Celery: Extremely low in carbs, celery provides a savory flavor base to many soups.
Mushrooms: A fantastic low-carb ingredient that adds a savory, earthy flavor.

Customizing Your Homemade Soup for Your Diet

Making soup from scratch gives you complete control over the ingredients, allowing you to tailor it to your specific dietary needs, whether you are following a low-carb, keto, or just a general healthy-eating plan.

To reduce carbs in your soup:

Swap out high-carb ingredients: Substitute potatoes with turnips, radishes, or cauliflower. Replace corn with green beans.
Use a low-carb thickener: Instead of flour or rice, thicken your soup by pureeing some of the cooked vegetables, such as cauliflower, before adding them back to the pot.
Focus on broth-based recipes: Creamy soups, while delicious, often rely on heavy cream or high-fat dairy, which can increase the fat and calorie count. A clear, flavorful broth made from scratch is a healthier base.
Increase protein and healthy fats: Adding lean protein, such as chicken or fish, or plant-based options like tofu, can make your soup more filling and satisfying without adding many carbs. Incorporating healthy fats, like a drizzle of extra virgin olive oil, can also enhance flavor and satiety.

Homemade vs. Canned Soup

Opting for homemade vegetable soup over canned versions offers significant nutritional advantages, especially concerning carbohydrate and sodium control. While some canned options are healthy, many are packed with excessive salt and processed ingredients.


Feature	Homemade Vegetable Soup	Canned Vegetable Soup
Carbohydrate Control	You have full control over ingredients; easily reduced by choosing low-starch vegetables.	Carb content is predetermined and can be higher due to added sugars or thickeners.
Sodium Levels	You can add as little or as much salt as you wish. Herbs and spices can provide robust flavor without excess sodium.	Often very high in sodium. A single cup can contain a significant portion of your daily salt intake.
Nutrient Density	Fresher ingredients often mean higher concentrations of vitamins and minerals. Homemade broth can be rich in collagen.	Processing can deplete some water-soluble vitamins, though fiber may become easier to digest.
Ingredient Quality	You can select high-quality, organic, and whole-food ingredients.	May contain processed ingredients, additives, and less fiber, as vegetable skins are often removed.
Flavor	Deep, fresh, and customizable flavor derived from whole ingredients, herbs, and spices.	Flavor can be less fresh and more reliant on salt and flavorings rather than the vegetables themselves.

Conclusion

To answer the question, yes, homemade vegetable soup does have carbs, but you have complete control over how many. By understanding which vegetables are starchy and which are not, you can make informed choices to create a soup that aligns with your dietary preferences and goals. Homemade soup provides a superior nutritional profile compared to most canned versions, allowing for lower sodium intake and higher nutrient density. Whether you aim for a very low-carb, keto-friendly version or a more balanced meal, customizing your vegetable selection is the key to a healthy and satisfying bowl. For further recipe inspiration, consider exploring a collection of low-carb soup recipes to find options that work for you.

Frequently Asked Questions

The primary factor is the type and quantity of vegetables used. Soups with starchy vegetables like potatoes and corn will have a higher carb count than those focusing on low-carb options such as leafy greens and cauliflower.

Yes, you can. By using very low-carb vegetables like cauliflower, mushrooms, and zucchini, and avoiding starchy additions, it is possible to create a delicious and filling vegetable soup that fits within keto guidelines.

For optimal nutrition, making soup at home is almost always the better option. Homemade versions allow you to control carb content and sodium levels, and avoid the additives and potential BPA found in many canned varieties.

You can thicken your soup by pureeing a portion of the cooked vegetables, especially low-carb ones like cauliflower, and stirring them back into the broth. Ground chia seeds can also be used as a low-carb thickener.

Common vegetables that are surprisingly high in carbs include corn, peas, and root vegetables such as potatoes, sweet potatoes, and parsnips. These should be used in moderation if you are watching your carb intake.

No, cooking does not significantly reduce a vegetable's total carbohydrate content. However, boiling can cause some water-soluble nutrients to leach into the cooking water, which is a reason to use that water as the soup's broth.

Net carbs are calculated by subtracting a food's fiber content from its total carbohydrates. Fiber is not digested and does not impact blood sugar in the same way as other carbs. When calculating the impact of soup on a low-carb diet, focusing on net carbs is more relevant.