Specialized Kitchen Tools
Soup and Stew Serving Calculator
Find out how much soup or stew to make for your guests and which size pot you need.
Measurement System PreferenceAuto-saved
Currently active across all 60 calculators: US Customary (cups, tbsp, oz, °F, in)
%
About 10-15% for a covered pot, 15-25% uncovered over a couple of hours.
Batch size
14 cups (3.5 qt)Finished soup to serve
16.5 cups (4.12 qt)Starting liquid + solids
6 qtSmallest pot to use
The pot size leaves about 25% headroom so the soup can simmer without boiling over. If you're between sizes, go up one.
How to use this calculator
- 1Enter how many servings you need.
- 2Pick a portion size, from a starter cup to a large bowl.
- 3Enter how much it will reduce while simmering.
- 4Read how much to make and the smallest pot that will fit it.
Tip: Between pot sizes? Go bigger. A pot that's too full boils over.
How it's calculated
Finished soup = Servings × Portion; Starting amount = Finished ÷ (1 − Reduction); Pot = Starting amount × 1.25
We do the math at full precision and only round the final answer, so the numbers you see are as close as kitchen measurements allow. The assumptions and limits are listed alongside.
Worked example
Scenario: Serving 8 dinner guests a main course beef stew.
Inputs8 guests × 1.75 cups/portion = 14 cups (3.5 quarts) finished stew.
CalculationWith 15% reduction and headroom: requires at least a 6-quart stockpot.
Result3.5 quarts finished stew; 6-quart Dutch oven recommended
Common questions
How do you fix an overly salty soup?
Add more unsalted liquid or vegetables, or make a second unsalted batch and combine them. A splash of acid like lemon juice can also help. The potato trick doesn't really work.