Preparing food for large gatherings can be a challenging task, especially when it comes to estimating quantities. This guide aims to remove the guesswork when it comes to one crowd-pleasing dish in particular: soup.
How Many Gallons for Adult-Sized Entrées
When serving soup as the main course for adults, you can typically plan for about one quart (or a quarter of a gallon) per person. This accounts for seconds, which are often requested when it comes to a comforting bowl of soup.
How Much for 10 People: When preparing soup as a main dish for 10 people, you’ll need approximately 2.5 gallons.
How Much for 20 People: For 20 people, double the amount. This would require about 5 gallons of soup.
How Much for 30 People: For a larger gathering of 30 people, 7.5 gallons should be sufficient.
How Much for 50 People: Serving soup to 50 people will necessitate around 12.5 gallons.
How Much for 100 People: Finally, if you’re hosting a sizable event with 100 people, you’ll need roughly 25 gallons of soup.
How Many Gallons for Child-Sized Entrées
Children typically consume smaller quantities than adults. When soup is being served as a main course, plan for approximately a pint (or one-eighth of a gallon) per child.
How Much for 10 People: For 10 children, you’ll need a little over 1 gallon of soup.
How Much for 20 People: For 20 children, double that amount to approximately 2.5 gallons.
How Much for 30 People: For 30 children, you’ll require about 3.75 gallons.
How Much for 50 People: Serving 50 children will necessitate around 6.25 gallons.
How Much for 100 People: For a large group of 100 children, plan for approximately 12.5 gallons.
How Many Gallons for Adults When Served as a Side
As a side dish, soup portions are usually smaller. For adults, plan for about a pint per person.
How Much for 10 People: You’ll need about 1.25 gallons for 10 adults.
How Much for 20 People: For 20 adults, you’ll need about 2.5 gallons.
How Much for 30 People: For 30 adults, aim for approximately 3.75 gallons.
How Much for 50 People: If you’re serving 50 adults, you’ll need around 6.25 gallons.
How Much for 100 People: For a large group of 100 adults, plan on needing about 12.5 gallons of soup.
How Many Gallons for Kids When Served as a Side
When served as a side dish, children will likely consume less than a pint. Aim for half a pint (or one-sixteenth of a gallon) per child.
How Much for 10 People: For 10 children, you’ll need slightly over half a gallon.
How Much for 20 People: For 20 children, you’ll need just over 1 gallon.
How Much for 30 People: For 30 children, aim for approximately 1.9 gallons.
How Much for 50 People: If you’re serving 50 children, you’ll need around 3.1 gallons.
How Much for 100 People: For a large group of 100 children, you’ll need about 6.25 gallons.
Easy Soup to Make in Large Quantities
Chicken Tortilla Soup
Course: MainDifficulty: Easy8
servings5
minutes25
minutes300
kcalIngredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can corn, drained
1 (1.25 ounce) packet taco seasoning mix
1 cup chicken broth
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
Tortilla chips, for serving
Directions
- Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides.
- Add the onion, bell pepper, and garlic to the pot and cook until softened, about 5 minutes.
- Stir in the diced tomatoes, black beans, corn, taco seasoning mix, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
- Stir in the shredded cheddar cheese and cilantro. Serve immediately with tortilla chips.
Notes
- For a spicier soup, add 1/2 teaspoon of cayenne pepper to the taco seasoning mix.
- If you don’t have taco seasoning mix, you can substitute 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt.
- To make this soup ahead of time, cook the chicken and vegetables as directed, then let cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the soup over medium heat until warmed through.
While these are general estimates, always consider the specifics of your event. If you’re serving multiple dishes, or if your crowd has a smaller appetite, you may need less. It’s also always better to have a bit extra rather than not enough. After all, leftover soup is easy to store and can make for delicious meals in the days following your event. Happy cooking!