20 Healthy Soup Recipes That Will Leave You Scraping Your Bowl

Spicy Korean Beef Noodle Soup

Chicken noodle soup isn’t the only comforting, hearty soup to have when you’re sick. This Korean soup has mushrooms, bok choy, beef, and a different kind of noodle.

Mung bean noodles, also called glass or cellophane noodles, are still packed with carbs but rank fairly low on the glycemic index, meaning they will give your immune system the energy needed to fight off infection, yet won’t cause your blood sugar levels to soar.

And if you’re feeling stuffed up, you can make this spicier to help you breathe through your nose again.

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Thai Carrot Soup with Basil

This carrot soup tastes like a whole lot more than carrots, and yet it’s extremely easy to make.

Mostly it’s onion, garlic, and carrots simmered in vegetable broth. But by introducing some Thai flavors into the dish, it’s not as bland as that might sound. Only three ingredients are required to transform the carrot soup into something lively: chili garlic sauce, a fresh herb like basil or mint, and of course peanut butter.

Serve with coconut milk and Sriracha, if desired.

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French Onion Soup

Classic French onion soup is a labor of love.

The onions have to first be caramelized, possibly with wine and butter. Then for the flavors to develop, the soup simmers until the liquid thickens enough so the caramelized onions won’t just sink to the bottom. Finally, there’s the cheesy toast on top, which can be broiled until perfectly browned.

Since that’s so many steps, this is a great candidate for Crock Pot soup, allowing you to set it and forget it – at least until you’re hungry.

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Healing Turkey Soup

Before cold season starts, it’s a good idea to make some nutritious soups from scratch to keep in the freezer.

The base of this soup is a bone broth made from a whole turkey that’s already been picked over for meat – so you’ll want to remember this one right after Thanksgiving. You can get it started the next morning.

All you do is break up what’s left of the turkey so it can fit into a big stock pot (or slow cooker) to boil. Slice an onion in half to toss in there, if you want, and add water periodically as it turns into homemade broth.

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Blissful Butternut Squash Soup

For an easy butternut squash soup, you don’t need to worry about dicing it up and roasting it in the oven. Instead, scoop out the flesh into a slow cooker, and just add broth and coconut milk.

A pinch of nutmeg and a diced shallot contribute just enough flavor to turn this into a full-bodied vegetable soup. And no one will know you made it in a Crock Pot with only 10 to 15 minutes of active cooking time.

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Red-Eye Brisket Stew

When you want a hearty soup with chunks of meat and veggies, this simple stew will curb your cravings. And it’s quick to throw in the slow cooker in the morning or afternoon, conveniently ready to serve whenever you’re hungry for dinner.

Brown the beef on all sides, which takes about 5 minutes, and then toss it in the Crock Pot with the veggies and seasonings. If you cut up the carrots, onion, and parsnips the day before, you can get this stew cooking in just 10 minutes.

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One-Pot Mexican Chicken & Rice Soup

You don’t need noodles to make a comforting chicken soup. This one uses brown rice to get all your favorite Mexican ingredients in one bowl. And believe it or not, this healthy soup is as easy to make as a burrito.

Stick everything in a stockpot, bring to a boil, and then simmer until the rice is tender and chicken is cooked through. Top with anything you’d put on a taco – fresh cilantro, pico de gallo, salsa, and guacamole.

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Healthy Hot & Sour Soup with Pork

This update on Chinese hot and sour soup has it all: mushrooms, pork, and tofu. That makes it more flavorful and substantive than anything you can order with Chinese takeout.

In larger portions, hot and sour soup makes a filling lunch that has plenty of protein, or it can be served before a stir fry like chicken broccoli or a lighter entrée like steamed fish.

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Apple, Spinach & Avocado Soup

Whether you’re following a detox diet or want a light soup to serve with dinner, consider making this one that’s loaded with fresh ingredients.

There’s hardly any prep involved – just slice some fruit and veggies, toss in a blender, and add water until the soup is as thin or thick as you’d like. Season with salt, and serve at room temp.

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Quinoa & Cauliflower Chowder

Chowder is typically a heavy variety of soup made with cream and cornstarch. However, it’s possible to make a thick, creamy chowder that has lean macros.

To reduce the fat by another 3 grams per serving, switch to skim milk. This vegetarian chowder has some protein from the quinoa, which also replaces the cornstarch. Although it’s better known as a grain replacement, quinoa is also an excellent soup thickener as it absorbs the liquid and creamier as it breaks down a bit.

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Sweet Potato Curry Shrimp Soup

Think you’ve had every kind of soup there is? Forget about the flavors that can be found in a can, and try this unique curry soup with shrimp and sweet potatoes.

It’s an awesome alternative to grabbing Indian takeout for lunch, so you can skip the rice and samosas. There’s only a trace of fat; this healthy shrimp soup is all complex carbs and lean protein with bold flavors.

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Mexican Zucchini Soup

Mexican food gets a bad rap for being greasy, but that’s only because we’re too used to eating tacos for takeout.

This healthy vegetable soup has Southwestern ingredients, including green chilies, cilantro, and corn, and yet keeps it light with a zucchini base. It’s not only nutritious but also convenient.

The soup will be ready to eat about a half hour after you start slicing veggies.

Ingredients

Chilled Cucumber Soup with Fresh Herbs

Not all soup has to be served hot, which is definitely good news when it’s sweltering outside. When even air conditioning can’t cool you down, there’s nothing better than a chilled and hydrating soup.

You’ll love this refreshing blend of cucumber, yogurt, and fresh herbs, which is chilled with ice cubes immediately before serving.

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Pumpkin Lentil Soup

This soup is pureed before serving, so it’s a great way to try lentils if you aren’t a fan of the texture.

A great source of plant-based protein and fiber, lentils are worth fitting into your meal plan somehow. They’re similar to other legumes, with macros nearly equal to black beans, and also provide minerals like copper, phosphorous, and molybdenum.

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Creamy Broccoli Cheddar Soup

Broccoli soup sounds like it must be a smart dietary decision. However, it’s not always healthy when loaded with cheese and butter.

This recipe finds a way to achieve balance so you can have your cheddar and eat it too. Fat-free evaporated milk will make this broccoli soup creamy, and using reduced-fat cheese keeps the macros in check so you’re getting equal amounts of protein and fat.

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Tomato Bisque Soup

Of course it’s easy to make tomato soup when you start with canned goods. Surprisingly, it only takes one extra step to use fresh tomatoes for even better flavor.

Boil a pot of water, and put the tomatoes in there for half a minute until the skins loosen and will slip right off. Cut in half, crush, and those fresh tomatoes are ready to become soup.

For this simple bisque, the fresh tomatoes go in the Crock Pot with onions, carrots, and herbs. Finally the soup is blended with heavy cream (you could use half and half instead, although the difference in macros is small).

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Kielbasa, Cabbage & Potato Soup

There’s a time and a place for borscht, but there aren’t many more crowd-pleasing cabbage soups to have in your weeknight dinner rotation.

First, add meat like kielbasa to develop a richer, savory flavor. Then bulk it out with potatoes and beans, and top with some tangy cheese like Swiss or gruyere. There’s still healthy cabbage in the mix, but it’s not the standout ingredients in terms of presentation or flavor.

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Egg Drop Soup

Most soups have to simmer on the stove for a while before they’re ready, but you could be eating this one in as little as 5 minutes.

Start by placing chicken stock on the stove, and once it boils, add scallions and any other greens you have on hand, such as kale or spinach. Bring the liquid to a simmer, and gently slide an egg out of a small bowl and into the soup.

It’ll be cooked in just a minute, and then you just have to grab a spoon.

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Split Pea, Ham & Barley Soup

Split pea soup can be pared down to just broth, carrots, and of course peas. Yet it’s even better as a use for leftover ham, and it can help you introduce an under-used grain: barley.

Sure you might consume it in the form of beer, but barley is an even better ingredient when cooked. It’s highly nutritious and contains a lot of beneficial fiber, including beta glutan, which helps to detox the digestive tract and thereby lower cholesterol.

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Rustic Vegetable Soup

Grab all your favorite winter veggies, stick them in a pressure cooker, and soon you’ll have a delicious detox soup. You could make the same vegetable soup in a Crock Pot, but it’ll take a few hours instead of 30 minutes.

Choosing to use a pressure cooker will also ensure much of the nutritional value of these healthy foods won’t break down when heated. That’s an especially good idea if you’re one to eat all the vegetable chunks but leave behind the broth.

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