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It will depend on how it is made, some restaurants will use tinned soups etc, so the same rules will apply, as ready prepared/tinned soups have no free food allowance so are high in syns.

If it was more upscale type of restaurant though, then they will probably make it themselves, but you would need to know the nutritional information/ingredients to be able to work out the syns. I would almost guarentee that oil will be used to saute off any vegetables first, and it may well have cream added.

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