10 Healthy And Delicious Soup Recipes

1. Mushroom Soup 

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 

Ingredients 

• 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 

Directions 

1. Put and melt butter in a medium pot or Dutch oven over medium to high heat.
2. Add the onion. Cook for 4-9 min or until softened. 
3. Add the mushrooms and garlic. Cook for 5 minutes, stirring regularly. 
4. Add the chicken stock. Season it with salt and pepper, oregano, and cumin. Cook for 20-25 minutes, stirring occasionally. 
5. Put the soup with a full blender until smooth. 
6. Add the heavy cream, stirring to combine. 
7. Serve with another drizzle of heavy cream and a sprinkle of parsley.

 Nutrition (per serving)

 Calories 238, fat 6 g, carbs 32 g, sugar 5 g, Protein 14 g, sodium 1036 mg

2. Creamy Carrot Soup 

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

Ingredients 

• 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 
• ½ cup heavy cream Chopped flat-leaf parsley, to taste 

Directions 

1. Heat olive oil in a large bowl or Dutch oven over medium to hight heat. 
2. Add the onion and garlic. Cook for 4-6 min or until softened. 
3. Add the carrots, seasoning with salt and pepper. Cook for 3-4 minutes.
4. Add the chicken stock, thyme, and oregano. Cook for 20 minutes, stirring occasionally. 
5. Purée the mixture with an immersion blender until smooth. 
6. Add the heavy cream, stirring to combine. 
7. Sprinkle with parsley and serve. 

Nutrition (per serving) 

Calories 171, fat 11 g, carbs 16 g, sugar 6 g, Protein 3 g, sodium 777 mg

3. Leek Soup 

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 

Ingredients 

• 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 

Directions 

1. Heat olive oil in a large bowl or Dutch oven over medium to large heat. 
2. Add the onion and leeks. Cook for 5-7 minutes or until softened, stirring regularly. 
3. Add the potatoes and garlic. Cook for 2-3 minutes, stirring regularly.
4. Add the broth, oregano, and paprika, stirring to combine. Season with salt and pepper to taste.
5. Cook for 10-15 minutes or until the potatoes are fork-tender. 
6. Puree the mixture with an immersion blender until smooth.
7. Add the heavy cream, stirring to combine. 
8. 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 Soup 

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 

Ingredients 

• 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 

Directions 

1. Put and melt butter in a medium pot or Dutch oven over medium to high heat.
2. Add the onion and garlic. Cook for 5-7 minutes or until softened. 
3. Add the chicken, black beans, kidney beans, and corn. Stir to combine well and season with salt and pepper. 
4. Add the cumin, fajita seasoning, and flour. Stir until combined. 
5. Add the chicken broth, half-and-half, cream of chicken soup, and salsa. Cook for 10-15 minutes, stirring occasionally. 
6. Ladle the soup into serving bowls. Top with the sour cream, tortilla chips, and cheese. 

Nutrition (per serving) 

Calories 319, fat 10 g, carbs 41 g, sugar 8 g, Protein 16 g, sodium 1223 mg

5. Chicken Noodle Soup 

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

Ingredients 

• 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 ½ pounds (boneless, skinless) chicken breasts 
• 2 ½ cups egg noodles 
• 2 tablespoons chopped flat-leaf parsley 
• 2 tablespoons fresh chopped dill
• 1 tablespoon lemon juice 

Directions 

1. Put and melt butter in a medium pot or Dutch oven over medium to high heat.
2. Add the onion, carrots, and celery. Cook for 4-77 min or until softened. 
3. Add the garlic and chicken breasts. Cook the chicken for 24-25 min on each side. 
4. Add the water, salt, and pepper. 
5. 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. 
6. Add the egg noodles, parsley and dill and lemon juice. Cook for 5 minutes, stirring regularly. 
7. 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

Ingredients 

• 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 

Directions 

1. Put and melt butter in a medium pot or Dutch oven over medium to high heat.
2. Add the onion. Cook for 55-57 min or until softened.
3. Add the celery, carrot, potatoes, and butternut squash. Cook for 44 min or until slightly tender. 
4. Add the chicken stock, seasoning with salt and pepper. Cook for 20-25 minutes, stirring regularly. 
5. Purée the mixture with an immersion blender until smooth. 
6. Serve the soup with a drizzle of heavy cream and a sprinkle of parsley.

 Nutrition (per serving)

 Calories 231, fat 8 g, carbs 32 g, sugar 6 g, Protein 8 g, sodium 572 mg

7. Creamy Pumpkin Soup 

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

Ingredients 

• 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 
• ½ cup heavy cream 
• Chopped flat-leaf parsley, for garnish 

Directions 

1. Put and melt butter in a medium pot or Dutch oven over medium to high heat.
2. Add the onion. Cook for 55-57 min or until softened. 
3. Add the pumpkin, garlic, salt, and pepper. Stir until well-combined.
4. Add the chicken stock, thyme, and oregano. Cook for 20 minutes, stirring occasionally. 
5. Put with an immersion pot until smooth. 
6. Stir in the heavy cream. 
7. Mix the soup with chopped cilantro and serve. 

Nutrition (per serving) 

Calories 171, fat 11 g, carbs 16 g, sugar 6 g, Protein 3 g, sodium 777 mg

8. Beer Cheese Soup 

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

Ingredients 

• 1 (12-ounce can/bottle beer 
• 1 (10¾-ounce) can condensed cheddar cheese soup 4-8 ounces sharp cheddar cheese, shredded or cubed 
• Worcestershire sauce 
• ¼ teaspoon garlic powder 
• Hot sauce to taste 
• 1 cube beef bouillon, optional 
• Shredded cheddar for serving 
• Sliced chives for serving 

Directions

1. In a medium-large stock pot/deep saucepan, heat the beer and cheese soup over medium heat. 
2. Stir in the cheddar cheese and other ingredients. 3. Bring to a boil and stir until the cheese melts completely. 
3. Reduce heat to low and simmer for about 5 minutes for a thicker soup, stirring occasionally. 
4. 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 Soup 

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

Ingredients 

• 2 (14-16 ounce) cans black beans 
• 2 cloves garlic, minced 
• 1 medium onion, chopped 
• 2 celery stalks, chopped 
• ¼ red bell pepper, chopped 
• 1½ cups chicken broth 
• 1 tablespoon cooking oil 
• ½ teaspoon salt 
• ½ teaspoon ground cumin 
• Juice of ½ lemon 

Directions 

1. Heat the oil over medium heat in a medium saucepan or skillet. 
2. Add the vegetables and stir-cook until softened.
3. Stir in the chicken broth; mix in the black beans, cumin, and salt. 
4. Bring to a boil over high to medium heat. 
5. Reduce heat to low and simmer for about 24-30 minutes, stirring occasionally.
6. Mash the beans to the desired consistency with a potato masher. 
7. Mix in the lemon juice and simmer for 4-6 more minutes. 
8. 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 Soup 

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

Ingredients 

• 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 
• ½ 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

1. Heat the olive oil in a large or medium pot over medium heat. 
2. Add the carrot, celery, potatoes, and onion. Sauté for about 6-7 minutes, stirring regularly. 
3. Add the ham, garlic, thyme, and bay leaf. Cook for 1 minute. 
4. 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. 
5. Lower the heat to medium-low and simmer for about 15-20 minutes. 
6. Add the cabbage and simmer for another 20-25 minutes or until the potatoes and cabbage become ten-der. 
7. 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