10+ Healthy Soup Recipes to Keep You Warm and Nourished

Soup’s honestly one of the best ways to get a warm, satisfying meal without a lot of fuss. Healthy soup recipes sneak in more veggies, lean proteins, and all sorts of good stuff without you really noticing.

Whether you want something light or something that’ll actually fill you up, soup’s got you covered. It’s comforting and, yeah, it can be genuinely nourishing too.

You don’t need to be a chef to whip up a soup that’s both tasty and good for you. With a few basics and some easy steps, you can make meals that fit your lifestyle and actually leave you satisfied.

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Ingredients:

• Vegetables (carrots, onions, celery, etc.)
• Lean proteins (chicken, beans, lentils)
• Broth (vegetable or chicken)
• Herbs and spices

Cooking Instructions:

1. Chop all vegetables into small pieces.
2. Heat a pot over medium heat and add a little oil.
3. Sauté onions and garlic until translucent.
4. Add remaining vegetables and broth.
5. Bring to a boil, then reduce to a simmer.
6. Add protein and cook until tender.
7. Season with herbs, salt, and pepper.
8. Serve warm.

1) Classic Chicken Noodle Soup

Classic chicken noodle soup is just a solid choice for any meal. You start by making a good broth with chicken thighs, carrots, celery, and onions.

Cooking the soup slowly really brings out that rich, homemade taste. The chicken gets super tender, which is always nice.

Egg noodles add that familiar, comforting touch. You can make your own if you’re feeling ambitious, but store-bought is totally fine.

This soup’s ready in about 30 to 40 minutes. It works for a quick lunch or a cozy dinner.

If you’ve got leftover chicken, toss it in. For a step-by-step, check out this easy chicken noodle soup recipe.

Ingredients

• 2 chicken thighs
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, chopped
• 3 cups chicken broth
• 1 cup egg noodles
• Salt and pepper to taste

Cooking Instructions

1. In a large pot, cook chicken thighs with onions, carrots, and celery over medium heat.
2. Add chicken broth and bring to a boil, then reduce heat and simmer for 25 minutes.
3. Remove chicken, shred it, then return to soup.
4. Add egg noodles and cook for 7-8 minutes until tender.
5. Season with salt and pepper. Serve hot.

2) Hearty Lentil Soup

Hearty lentil soup is one of those meals that just feels good. You can make it with simple stuff like lentils, carrots, and onions.

It’s great for meal prep and comes together in about 45 minutes. Everything goes in one pot, so cleanup’s a breeze.

Fresh herbs and a squeeze of lemon really brighten up the flavors. The tomato broth is savory and ties it all together.

This soup is vegan, so it’s a good pick if you’re skipping meat. Lentils pack in the fiber and protein, so you’ll actually feel full.

Ingredients

• 1 cup brown lentils
• 2 carrots, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp thyme
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Cooking Instructions

1. Rinse lentils under cold water.
2. In a large pot, sauté onion and garlic until soft.
3. Add carrots, cumin, thyme, and lentils; stir for 2 minutes.
4. Pour in diced tomatoes and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 30-35 minutes.
6. Season with salt, pepper, and lemon juice.
7. Garnish with fresh parsley before serving.

For more details, check out this hearty lentil soup recipe.

3) Vegetable Minestrone

Vegetable minestrone is a tasty soup you can make with whatever fresh veggies you have. Usually, it’s tomatoes, beans, carrots, celery, and some pasta or grains.

You can swap in different vegetables depending on what’s in season or what’s left in your fridge. This soup’s filling and super packed with nutrients.

Skip the cheese or cream and it’s vegan too. The broth gets a nice boost from Italian herbs.

Adding beans or quinoa gives you some extra protein. There’s a good recipe with all the basics at this Classic Minestrone Soup Recipe.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, chopped
• 1 cup green beans, cut
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) white beans or chickpeas, drained
• 4 cups vegetable broth
• 1 cup small pasta or quinoa
• 1 tsp dried Italian herbs
• Salt and pepper to taste
• Fresh spinach or kale (optional)

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook until soft, about 5 minutes.
3. Stir in garlic and zucchini. Cook 2 minutes more.
4. Add tomatoes, beans, broth, and herbs. Bring to a boil.
5. Lower heat and simmer for 15 minutes.
6. Add pasta or quinoa and cook until tender.
7. Stir in spinach or kale if using, cook for 2 minutes.
8. Season with salt and pepper. Serve warm.

4) Creamy Cauliflower Soup

Creamy cauliflower soup sounds fancy, but it’s honestly so simple. Roast the cauliflower first for extra flavor.

Blend it up until smooth and you get this rich, creamy texture—no heavy cream needed. You can add garlic, onions, or your favorite spices to change things up.

It’s a sneaky way to eat more veggies. Making this soup takes around 40 minutes, so it’s not a huge time commitment.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 tablespoon butter or olive oil
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 4 cups vegetable broth
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss cauliflower florets with butter or oil and roast for 20-25 minutes until golden.
3. In a pot, sauté onions and garlic until soft.
4. Add roasted cauliflower and vegetable broth, then simmer for 10 minutes.
5. Blend the soup until smooth using a blender or immersion blender.
6. Season with salt and pepper, then serve warm.

For more tips on creamy cauliflower soup, check this recipe from Cookie and Kate.

5) Spicy Black Bean Soup

Spicy black bean soup is hearty and has a real kick. You can use canned black beans to save a bunch of time.

Just toss in some veggies and spices, and you get a soup with the right amount of heat. It’s creamy and satisfying—no dairy needed.

Everything cooks up in one pot in about 20 to 30 minutes. Perfect for those nights when you want something quick but still healthy.

There’s a version with extra veggies and Cuban spices here.

Ingredients

• 2 cans black beans (drained and rinsed)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 bell pepper (chopped)
• 1 jalapeño (seeded and chopped)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon lime juice

Cooking Instructions

1. Heat a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeño. Cook 5 minutes until soft.
2. Stir in cumin, smoked paprika, and chili powder. Cook 1 minute until fragrant.
3. Add black beans and vegetable broth. Bring to a boil, then reduce heat and simmer 15 minutes.
4. Use an immersion blender or transfer half the soup to a blender. Blend until smooth, then mix back in.
5. Stir in lime juice and salt and pepper to taste. Serve warm.

6) Mediterranean White Bean and Kale Soup

Mediterranean white bean and kale soup is easy and loaded with healthy stuff. You get protein from the beans and plenty of vitamins from the kale.

Throw in some thyme or a bay leaf for extra flavor. You can add sausage or chicken if you want, or just leave it vegetarian.

The broth is simple but still feels rich. Kale softens up but keeps a bit of bite, which is kind of perfect.

Serve with crusty bread if you’re into that.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bunch kale, chopped
• 2 cans white beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, cook until soft.
3. Stir in kale and cook 2 minutes.
4. Add beans, broth, thyme, and bay leaf.
5. Bring to a boil, then reduce heat and simmer 20 minutes.
6. Remove bay leaf, season with salt and pepper.
7. Serve warm.

For more details, check the Mediterranean Kale & White Bean Soup With Sausage.

7) Lemon-Garlic Chicken and Orzo Soup

Lemon-garlic chicken and orzo soup is light and a little zesty. If you want warmth without feeling weighed down, this one’s for you.

Lemon brings a bright flavor, and the garlic gives it some punch. You get tender chicken and tiny orzo pasta in a flavorful broth.

Toss in kale or spinach for a nutrition boost—it makes the soup more filling too. The broth uses fresh lemon juice and caramelized garlic, which is a combo that just works.

It’s healthy, cozy, and honestly, it could become a weeknight favorite.

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 pound chicken breast, cut into chunks
• 4 cups chicken broth
• 1 cup orzo pasta
• 1 cup kale or spinach, chopped
• Juice of 2 lemons
• Salt and pepper to taste
• Fresh herbs (thyme or parsley), chopped

Cooking Instructions

1. Heat olive oil in a pot over medium heat.

2. Add garlic and cook until golden, about 2 minutes.

3. Toss in the chicken pieces and stir until they lose their pink color.

4. Pour in chicken broth and wait for it to boil.

5. Stir in orzo, then lower the heat and let it simmer for 8–10 minutes.

6. Add kale or spinach and cook until wilted.

7. Squeeze in the lemon juice and season with salt and pepper.

8. Serve warm, topped with fresh herbs.

For more details, see this lemony garlic chicken and orzo soup.

8) Slow-Cooker Chicken Tortilla Soup

This slow-cooker chicken tortilla soup makes life easier when you’re busy. Just toss in the chicken, beans, corn, and a handful of spices.

Let it do its thing while you get on with your day. Chili powder and cumin bring out a ton of flavor, and those fresh veggies make it feel hearty.

Top it off with crunchy tortilla strips or some creamy avocado if you’re feeling fancy. It’s simple, filling, and you probably have most of the ingredients already.

Ingredients

• 2 chicken breasts
• 1 can black beans, drained
• 1 cup corn (frozen or canned)
• 1 can diced tomatoes
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 4 cups chicken broth
• Salt and pepper to taste
• Tortilla strips or avocado (optional)

Cooking Instructions

1. Put the chicken breasts in your slow cooker.

2. Add beans, corn, tomatoes, onion, bell pepper, chili powder, cumin, salt, and pepper.

3. Pour in the chicken broth.

4. Cover and cook—low for 6-8 hours, or high for 3-4 hours.

5. Shred the chicken with two forks right in the pot.

6. Give it a good stir and serve, topping with tortilla strips or avocado if you like.

For more details, see this healthy crock pot chicken tortilla soup recipe.

9) Cabbage Fat-Burning Soup

This cabbage soup is light but surprisingly satisfying. It’s perfect when you want something low-calorie that still fills you up.

You’ll cook cabbage, onions, carrots, and bell peppers together. These veggies bring loads of flavor and keep things healthy.

The broth is pretty basic, letting the vegetables shine. I like that you can taste each one.

Honestly, I eat this as a meal or just a snack, depending on my mood. The fiber keeps you full, and it’s quick enough for a busy night.

Ingredients

• 1 large onion, chopped
• 2 large carrots, sliced
• 3 celery stalks, chopped
• 2 bell peppers, chopped
• 1/2 head of cabbage, chopped
• 4-6 cups vegetable broth
• 2 tomatoes, chopped
• Spices like salt, pepper, and herbs

Cooking Instructions

1. Heat a big pot and toss in onion, carrots, and celery. Cook until they soften up.

2. Add bell peppers, cabbage, and tomatoes. Stir for a couple of minutes.

3. Pour in vegetable broth and bring everything to a boil.

4. Lower the heat and let it simmer for 20-30 minutes, until the veggies are tender.

5. Season with salt, pepper, and whatever herbs you’re into before serving.

Learn more about this healthy cabbage soup recipe here.

10) Healing Carrot Ginger Soup

This soup is gentle and simple—just what you want when you need something soothing. Carrots make it naturally sweet and pack in the vitamins.

Ginger gives it a warm, spicy kick that feels comforting, especially if your stomach’s a little off. The texture turns out creamy, even though there’s no dairy in sight.

It works for lunch or a light dinner. Plus, it’s vegan and gluten-free, so it fits most diets.

You can whip it up in about 30 minutes. If you want to play with the flavor, try tossing in some turmeric or finish it off with crispy shallots.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 pound (450g) carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 3 cups (720ml) vegetable broth
• Salt and pepper to taste
• Optional: turmeric, crispy shallots for garnish

Cooking Instructions

1. Heat some olive oil in a pot over medium heat.

2. Toss in the onion and let it cook until it softens—usually takes around 5 minutes.

3. Stir in the ginger and carrots. Let them cook together for about 2 minutes.

4. Pour in the vegetable broth. Wait for it to come to a boil.

5. Turn the heat down and let everything simmer for 20 minutes. Carrots should get nice and tender.

6. Blend the soup until it’s smooth. Use a blender or an immersion blender—whatever you’ve got handy.

7. Add salt and pepper to taste. If you’re into turmeric, sprinkle some in.

8. Serve it warm. Crispy shallots on top? Go for it if you want that extra crunch.

Learn more about this recipe at Culina Health’s healing carrot ginger soup.