10 Healthy And Delicious Soup Recipes
1. Mushroom SoupĀ
Mushrooms are abundant all year round, but winter dishes such as this soup bring out their earthy flavors.
Serves 4-6 | Prep. Time 10 min / Cooking time 35-40 minutes
IngredientsĀ
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 pounds white button mushrooms
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 4 cups low-sodium chicken stock
- Salt and pepper, to taste
- 1 cup heavy cream Flat-leaf parsley, chopped and to taste
DirectionsĀ
- Put and melt butter in a medium pot or Dutch oven over medium to high heat.
- Add the onion. Cook for 4-9 min or until softened.
- Add the mushrooms and garlic. Cook for 5 minutes, stirring regularly.
- Add the chicken stock. Season it with salt and pepper, oregano, and cumin. Cook for 20-25 minutes, stirring occasionally.
- Put the soup with a full blender until smooth.
- Add the heavy cream, stirring to combine.
- Serve with another drizzle of heavy cream and a sprinkle of parsley.
Ā Nutrition (per serving)
Calories 238, fat 6 g, carbs 32 g, sugar 5 g, Protein 14 g, sodium 1036 mg
2. Creamy Carrot SoupĀ
This carrot soup is a simple but richly flavored soup that you’ll make over and over again.
Serves 6-8 | Prep. Time 17 min / Cooking time 31-37 min
IngredientsĀ
- 3 tablespoons olive oil
- 1 onion, diced Salt and pepper, to taste
- 3 garlic cloves, minced
- 2 pounds carrots, peeled and diced
- 6 cups low-sodium chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Ā½ cup heavy cream Chopped flat-leaf parsley, to taste
DirectionsĀ
- Heat olive oil in a large bowl or Dutch oven over medium to hight heat.
- Add the onion and garlic. Cook for 4-6 min or until softened.
- Add the carrots, seasoning with salt and pepper. Cook for 3-4 minutes.
- Add the chicken stock, thyme, and oregano. Cook for 20 minutes, stirring occasionally.
- PurƩe the mixture with an immersion blender until smooth.
- Add the heavy cream, stirring to combine.
- Sprinkle with parsley and serve.
Nutrition (per serving)Ā
Calories 171, fat 11 g, carbs 16 g, sugar 6 g, Protein 3 g, sodium 777 mg
3. Leek SoupĀ
This aromatic leek soup is quick to prepare and a delight for the taste buds.
Serves 4-6 | Prep. Time 20 minutes / Cooking time 25-30 minutes
IngredientsĀ
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 5 leeks, cleaned, trimmed, and sliced
- 2 potatoes, peeled and diced
- 5 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon paprika Salt and pepper, to taste
DirectionsĀ
- Heat olive oil in a large bowl or Dutch oven over medium to large heat.
- Add the onion and leeks. Cook for 5-7 minutes or until softened, stirring regularly.
- Add the potatoes and garlic. Cook for 2-3 minutes, stirring regularly.
- Add the broth, oregano, and paprika, stirring to combine. Season with salt and pepper to taste.
- Cook for 10-15 minutes or until the potatoes are fork-tender.
- Puree the mixture with an immersion blender until smooth.
- Add the heavy cream, stirring to combine.
- Serve warm.
Nutrition (per serving)
Calories 218, fat 8 g, carbs 30 g, sugar 6 g, Protein 6 g, sodium 811 mg
4. Chicken Tortilla SoupĀ
This Mexican-inspired soup is thick, full of zesty flavors, and loaded with chicken, beans, and corn.
Serves 6 | Prep. Time 20 min / Cooking time 20-25 min
IngredientsĀ
- 3 tablespoons unsalted butter
- 1 teaspoon garlic cloves, minced
- 1 onion, finely diced
- 2 tablespoons all-purpose flour
- 1 (14-ounce) can low-sodium chicken broth
- 4 cups half-and-half
- 1 (10-ounce) can cream of chicken soup
- 1 cup salsa
- 2 cups cooked chicken breasts, shredded
- 8 ounces cheddar or Monterey Jack cheese, shredded
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can whole-kernel corn, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon fajita seasoning Tortilla chips, for garnish Sour cream, for garnish
DirectionsĀ
- Put and melt butter in a medium pot or Dutch oven over medium to high heat.
- Add the onion and garlic. Cook for 5-7 minutes or until softened.
- Add the chicken, black beans, kidney beans, and corn. Stir to combine well and season with salt and pepper.
- Add the cumin, fajita seasoning, and flour. Stir until combined.
- Add the chicken broth, half-and-half, cream of chicken soup, and salsa. Cook for 10-15 minutes, stirring occasionally.
- Ladle the soup into serving bowls. Top with the sour cream, tortilla chips, and cheese.
Nutrition (per serving)Ā
Calories 319, fat 10 g, carbs 41 g, sugar 8 g, Protein 16 g, sodium 1223 mg
5. Chicken Noodle SoupĀ
If you’re looking for a cozy and heartwarming meal, you will love this classic winter soup.
Serves 4-8 | Prep. Time 15 min / Cooking time 45-50 min
IngredientsĀ
- 2 tablespoons unsalted butter
- 1 onion, finely diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups water Salt and pepper, to taste
- 2 Ā½ pounds (boneless, skinless) chicken breasts
- 2 Ā½ cups egg noodles
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons fresh chopped dill
- 1 tablespoon lemon juice
DirectionsĀ
- Put and melt butter in a medium pot or Dutch oven over medium to high heat.
- Add the onion, carrots, and celery. Cook for 4-77 min or until softened.
- Add the garlic and chicken breasts. Cook the chicken for 24-25 min on each side.
- Add the water, salt, and pepper.
- Cook for 30 minutes or until the chicken is cooked through. Remove the cooked chicken, shred it with a fork, and return it to the pot.
- Add the egg noodles, parsley and dill and lemon juice. Cook for 5 minutes, stirring regularly.
- Serve the soup topped with more chopped parsley.
Nutrition (per serving)
Calories 381, fat 15 g, carbs 18 g, sugar 2 g, Protein 31 g, sodium 347 mg
6. Butternut Squash Soup
Nothing says winter like butternut squash! One of the best ways to cook with squash is this scrumptious soup.
Serves 4-6 | Prep. Time 23 min | Cooking time 34-37 min
IngredientsĀ
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 1 stalk celery, diced
- 1 medium carrot, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 medium butternut squash
- 4 cups low-sodium chicken stock
- Salt and pepper, to taste
- Heavy cream, for garnish
- Chopped flat-leaf parsley, for garnish
DirectionsĀ
- Put and melt butter in a medium pot or Dutch oven over medium to high heat.
- Add the onion. Cook for 55-57 min or until softened.
- Add the celery, carrot, potatoes, and butternut squash. Cook for 44 min or until slightly tender.
- Add the chicken stock, seasoning with salt and pepper. Cook for 20-25 minutes, stirring regularly.
- PurƩe the mixture with an immersion blender until smooth.
- Serve the soup with a drizzle of heavy cream and a sprinkle of parsley.
Ā Nutrition (per serving)
Calories 231, fat 8 g, carbs 32 g, sugar 6 g, Protein 8 g, sodium 572 mg
7. Creamy Pumpkin SoupĀ
This creamy pumpkin soup is bursting with autumnal flavors and a velvety texture.
Serves 6-8 | Prep. Time 20 min / Cooking time 30-35 min
IngredientsĀ
- 3 tablespoons olive oil
- 1 onion, peeled and diced Salt and pepper, to taste
- 3 garlic cloves, minced
- 4 cups diced pumpkin
- 6 cups low-sodium chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Ā½ cup heavy cream
- Chopped flat-leaf parsley, for garnish
DirectionsĀ
- Put and melt butter in a medium pot or Dutch oven over medium to high heat.
- Add the onion. Cook for 55-57 min or until softened.
- Add the pumpkin, garlic, salt, and pepper. Stir until well-combined.
- Add the chicken stock, thyme, and oregano. Cook for 20 minutes, stirring occasionally.
- Put with an immersion pot until smooth.
- Stir in the heavy cream.
- Mix the soup with chopped cilantro and serve.
Nutrition (per serving)Ā
Calories 171, fat 11 g, carbs 16 g, sugar 6 g, Protein 3 g, sodium 777 mg
8. Beer Cheese SoupĀ
This delectable soup is perfect for warming up on a cold day, offering a delightful balance of tangy beer and luscious cheese, making it a favorite among soup lovers. Serve it with crusty bread or pretzel rolls for a satisfying and indulgent meal.
Serves 2-4 | Prep. 10 min | Cooking time 10-15 min
IngredientsĀ
- 1 (12-ounce can/bottle beer
- 1 (10Ā¾-ounce) can condensed cheddar cheese soup 4-8 ounces sharp cheddar cheese, shredded or cubed
- Worcestershire sauce
- Ā¼ teaspoon garlic powder
- Hot sauce to taste
- 1 cube beef bouillon, optional
- Shredded cheddar for serving
- Sliced chives for serving
Directions
- In a medium-large stock pot/deep saucepan, heat the beer and cheese soup over medium heat.
- Stir in the cheddar cheese and other ingredients. 3. Bring to a boil and stir until the cheese melts completely.
- Reduce heat to low and simmer for about 5 minutes for a thicker soup, stirring occasionally.
- Serve warm with cheddar cheese and chives, if desired.
Nutrition (per serving)
Calories 224, fat 12 g, carbs 14 g, sugar 4 g, Protein 8 g, sodium 982 mg
9. Black Bean SoupĀ
This soup is a nutritious and satisfying op-tion, with its velvety texture and robust taste, making it a go-to choice for those seeking a hearty, meatless meal during a cool winter night.
Serves 3-4 | Prep. Time 10 min | Cooking time 36 min
IngredientsĀ
- 2 (14-16 ounce) cans black beans
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- Ā¼ red bell pepper, chopped
- 1Ā½ cups chicken broth
- 1 tablespoon cooking oil
- Ā½ teaspoon salt
- Ā½ teaspoon ground cumin
- Juice of Ā½ lemon
DirectionsĀ
- Heat the oil over medium heat in a medium saucepan or skillet.
- Add the vegetables and stir-cook until softened.
- Stir in the chicken broth; mix in the black beans, cumin, and salt.
- Bring to a boil over high to medium heat.
- Reduce heat to low and simmer for about 24-30 minutes, stirring occasionally.
- Mash the beans to the desired consistency with a potato masher.
- Mix in the lemon juice and simmer for 4-6 more minutes.
- Serve with toppings of your choice like shredded cheese, green onions, or sour cream
Nutrition (per serving)
Calories 186, fat 1 g, carbs 21 g, sugar 3 g, Protein 10 g, sodium 1036 mg
10. Ham and Cabbage SoupĀ
This recipe offers a cozy blend of flavors and textures, with tender chunks of ham, vibrant cabbage, and aromatic spices simmered to perfection.
Serves 6-8 | Prep. Time 10-15 min / Cooking time 45 min
IngredientsĀ
- 1 tablespoon olive oil
- 1 medium or large carrot, peeled and finely chopped
- 2 celery stalks, diced
- 2 medium-sized yellow potatoes, peeled and finely diced
- 1 small onion, diced
- Ā½ pound diced ham
- 2 garlic cloves, peeled and minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 8 cups chicken stock
- 1 pound green or white cabbage, chopped, about 4-5 cups
- Crusted bread for serving
Directions
- Heat the olive oil in a large or medium pot over medium heat.
- Add the carrot, celery, potatoes, and onion. SautƩ for about 6-7 minutes, stirring regularly.
- Add the ham, garlic, thyme, and bay leaf. Cook for 1 minute.
- Put in the chicken broth and sit on to combine well. Bring to a boil on high heat. Season with salt and pepper to taste.
- Lower the heat to medium-low and simmer for about 15-20 minutes.
- Add the cabbage and simmer for another 20-25 minutes or until the potatoes and cabbage become ten-der.
- Serve warm with crusted bread.
Nutrition (per serving)
Calories 215, fat 8 g, carbs 26 g, sugar 3 g, Protein 9 g, sodium 1290 mg