Don’t make a non-healthy soup that would hunt your bowels till God knows. It’s high time you got a diet menu to make healthy soup recipes.
Here, we bring you the best of healthy soup recipes.
Our Favorite Healthy Soups
Though nothing can beat cuddling up with a warm bowlful on a chilly night, soups aren’t only game for the winter months. These healthy recipes will become staples all year long. The best part? We have included selections that take advantage of each season’s bountiful produce and seasonal spices.
Fresh, high-impact flavors like those in our Chili-Spiced Soup with Stoplight Peppers and Avocado Relish, will give your soup a made-from-scratch taste that cannot be beat. Have time on your hands? Most of our selections taste even better the second day.
Easier Chicken Noodle Soup
When cheese-filled tortellini is the noodle in your chicken noodle soup, the whole bowl gets a hearty upgrade. Using cheese-filled tortellini as the noodle here adds more flavor than plain pasta; a hint of miso further enriches the broth. You can make the soup a couple of days ahead—just leave out the pasta, as it will swell once it goes into the liquid. Reheat the soup until it comes to a simmer. Then add the tortellini, and cook 6 minutes.
Avocado-Buttermilk Soup with Crab Salad
This simple, no-cook soup is garnished with delicious orange-infused crabmeat. A vibrant, green-hued bowlful set before a hungry diner will not last long—take our word for it. Although it is intended to be rich and creamy, if the soup seems a little too thick, add 1 to 2 tablespoons more buttermilk.
Miso Noodle Soup with Meatballs
Salty, savory miso becomes the backbone of this soup; try adding it to dressings and marinades too. We add chile-and-honey-spiked pork meatballs to the soup; you could also use shredded rotisserie chicken breast or cubed tofu. Want to get ahead on tomorrow’s dinner? Double the meatball mixture, shape half into patties, and sear for Asian-style sliders. Serve with Baby Bok Choy and Cucumber Salad.
Loaded Mashed Potato Soup
This is the perfect recipe for a novice, yielding delicious results with basic skills. If you aren’t great with a knife, buy pre-chopped onion, grate or press the garlic, and snip the green onions and dill with kitchen shears.
Roasted Chesnut Soup with Thyme Cream
Roasting bottled chestnuts brings back fresh-toasted flavor. The vibrant color of this soup is sure to be a treat to the eyes as well!
Herby Lentil-and-Sausage Soup
Inexpensive dried brown lentils make up the bulk of this soup, with accents of Italian sausage for richness. Dried brown lentils hold their shape after being cooked, so this soup is a good one to make ahead. The spinach will lose its vibrant color, though, so either add it when reheating the soup or make your peace with the darker color. Here’s a supersimple soup tip: Simmering with whole thyme sprigs infuses flavor without your having to strip those little leaves off the stems; simply remove the sprigs before serving.
Beef and Pinto Bean Chili
Take it slow. Let chili simmer slowly—the flavors will meld as the liquid thickens, intensifying the overall taste. For a three-alarm chili, leave the seeds and membranes in the jalapeños. The sour cream has a cooling effect, but you can seed the peppers or use less for a milder result.
Toasting quinoa, like with toasting nuts or other whole grains, draws out its aroma and deepens and intensifies its flavor. New York City chef and Chopped judge Amanda Freitag uses a gardenful of vegetables in this light yet hearty soup, making it the kind of dish that can be adapted to the seasons. Try it in the spring with baby carrots and artichokes, fava beans, and asparagus. A summer version might include corn, okra, green beans, and eggplant. For a vegan version, simply substitute unsalted vegetable stock for the chicken stock. The onion, carrot, red pepper, and garlic serve as the soup’s mirepoix, a sautéed melange of veggies that make up the flavor base for the broth.
Roasted Corn, Pepper, and Tomato Chowder
Grilling the vegetables heightens their sweetness, and blue cheese provides a pungent counterpoint in this soup. Substitute crumbled goat cheese or feta, if you prefer.
It’s time to kick off this new year right with a roundup of our Healthy Soup Recipes! If you’re like me, this time of year always has me craving warm, comforting bowls of hearty soup that are filling and loaded with nutrient dense goodness.
Healthy Soup Recipes
Soup is an incredible vehicle for getting vegetables into your diet. I LOVE sneaking as many as I can into these delicious recipes and watching my boys have second helpings (these are kid-tested and approved! Even for myself, I appreciate meals full of rich nutrients especially after an indulgent holiday season. If you’re looking to add a littles something extra, I sometimes add a side of fresh Soda Bread, Homemade Croutons, or these yummy Garlic Cheddar Biscuits, so I can (quite literally) soak up every last drop!
Grab a spoon and let’s get right to it!
Curry Coconut Squash Soup
This Curried Coconut Squash Soup is jam-packed with complex curry flavours and comes together in under an hour: now that’s my kind of soup! It’s gluten free (just watch the ingredients that you use if you’re gluten sensitive as some spices and stocks etc can have gluten hiding in them, it depends on the brand) and vegan (just use the vegetable stock option) and bursting with the beta carotene. Plus, it’s a bowl of golden liquid sunshine!
Potato Leek Soup
Creamy Potato Leek Soup is perfect for your next dinner and can be made in advance! This vegan version lets the flavours of the ingredients truly shine. The addition of the nutritional yeast is optional, but gives the soup an added cheesy flavour and a kick of vitamin B12!
Roasted Tomato Pepper Soup
This blissfully simple Roasted Tomato Pepper Sheet Pan Soup is my everything! Surprisingly easy to whip up, ridiculously delicious, packed with nutrition… and it’s even vegan! P.S. It tastes great with my Homemade Croutons.
Hearty Lentil Soup
Lentils are packed with fibre and protein, making this a perfect vegetarian dish to add to your repertoire of quick healthy meals. From a nutrition perspective, I always recommend having a source of protein at each meal, and lentils totally fit the bill. Lentils have, per cup: 18 grams of plant protein, 16 grams of fibre, around 20% of your daily potassium needs and a solid dose of iron, vitamin B6 and magnesium.
Cheater Chicken Noodle Soup
This recipe for Cheater Chicken Noodle Soup is just what the doctor ordered and guaranteed to warm the soul. Full of healthy vegetables, you can whip this feel-good soup in 20 minutes and serve!
Potato Broccoli Soup
This creamy Potato Broccoli Soup is made from simple ingredients and is an easy, healthy meal in a bowl that the whole family will like! You can leave it as is or swirl some cream or cashew cream into it.
Italian Peasant Soup
This super hearty vegetable soup is LOADED with goodness at every turn with a bright vibrant punch of fresh basil and spinach. Goes great with some bread for dipping!
Indonesian Coconut Pumpkin Soup
This soup is packed with beta-carotene (for healthy night vision) and fibre. I love the addition of chickpeas to the soup – it makes the soup so hearty and adds a plant based protein to help make it more filling and nutritious!
Split Pea Soup
One of the best things about this soup is that it leans on dried split peas as the foundation, along with a couple of VERY simple ingredients. Dried split peas are so inexpensive, are a great source of plant-based fibre, protein, and don’t take long to cook!
Plant Based Hamburger Soup
This plant based version of hamburger soup is the ultimate comfort food on a cold day. Full of healthy ingredients, it comes together with no time at all! Comfort food doesn’t have to disappear in a plant based lifestyle and this recipe is proof. Plus it freezes well! You can make this with ground meat if you want of course to replace the plant-based ground.
Topped with parsley and served with crusty bread, cauliflower is the best choice for your dinner. Let it find a way into your healthy soup recipes.
- 1 large cauliflower,
- 3 tablespoon of olive oil,
- 4 thyme sprigs
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- ½ tablespoon of ground cumin,
- 1 garlic clove, crushed
- 750 chicken stock
- 100ml single cream
- ½ small bunch of chopped parsley.
- Heat the oven to 220C. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, cumin, and thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
- Heat the remaining oil in a saucepan with the onion and celery and fry over medium heat for 10 mins or until softened. Add the garlic and cook for 1 minute.
- Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and simmer. Cook for 10 minutes.
- Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower, and an extra drizzle of olive oil.
- Serve and enjoy!
The Bottom Line
This article has been able to demystify the best and healthy soup recipes that you can nosh on. These meals are fast, simple, and super-nutritious.
Enjoy these healthy soups! Happy stirring!