Add these healthy soup recipes to your regular rotation! Each one is loaded with veggies and works as the main meal.
Looking for healthy soup recipes to add to your meal rotation? We’ve got ’em! Our criteria for healthy: a soup that’s loaded with vegetables and nutrients, and can work as the main dish in meal. Because there are lots of soups that claim to be “healthy” but are simple purees that don’t fill you up.
Each one of these recipes are tried and tested and fan favorites of our family! They work as a meal with a few fresh and simple sides (instead of having to load up on grilled cheese to feel full). We’ve listed the prep time here so you can choose what you have time for, then click over to get the recipe. Ready to get cooking?
Our top healthy soup recipe: Healthy Wild Rice Soup! This fan favorite soup is delectably creamy and delicious: it's packed with plant-based protein from cashews, white beans, and hearty wild rice. The flavor is out of this world! Everyone who tastes it becomes a believer. Make a big batch and freeze leftovers!
Here’s a healthy soup recipe you’ll immediately add to your regular rotation…because it’s just that good. Try this White Bean Soup, full of humble ingredients and huge flavor! Tender white beans float in the cozy broth with soft potatoes and leafy kale. Lemon zest lends brightness and tarragon brings an herby nuance. The best part? It’s made of 100% vegetables and tastes like a dream.
If there’s a healthy soup that always satisfies, it’s a great lentil soup. Lentils are one of nature’s wonders: they’re full of protein, shelf stable for years, inexpensive, and make for some of the most satisfying filling meals. This simple Red Lentil Soup is deliciously hearty, featuring aromatic vegetables, lemon and a hint of smoked paprika.
Here’s a cozy bowl that’s so hearty and satisfying, you’ll never want to put your spoon down. Try thisSmoky Bean Soup! Make room in your heart for this recipe, because this one dazzles. Kidney beans and navy beans float in a savory, smoky broth of fire roasted tomatoes that has just the right glossy texture. It uses canned beans, but it tastes like it’s been simmering all day. Each silky, smoky spoonful is a bit of heaven.
Need a healthy soup recipe that pleases everyone? Try this Kale Soup with White Beans! Hearty Tuscan kale, white beans and tomatoes float in a tangy broth flavored with oregano and fennel. It’s like a combination of all our favorite soup recipes in one bowl: comforting and full of bold Mediterranean-style flavors. It comes together in just 30 minutes and makes a huge pot that’s great for leftovers.
This Quick Black Bean Soup recipe is the ideal healthy and easy meal! Using canned beans makes it possible to whip up this tasty soup in 30 minutes. It’s creamy, garlicky and hearty, and a big bowl feels positively restorative. Top it with pico de gallo for a bright and zingy contrast in flavors.
This healthy broccoli potato soup looks like it's cheesy, but it's all an illusion! Blend up cashews with a bit of the soup, and it forms a thick and creamy body that's packed with flavor. Broccoli and carrots add a big dose of nutrients.
Does chili count as soup? Because this healthy chili is a must-add to your healthy soup list! This hearty chili features black beans, quinoa, and a zingy broth. Fire-roasted tomatoes make the flavor shine.
Looking for a flavor-packed healthy soup? Try this easy Cabbage Soup! Confession: we adore cabbage. It’s really not the sexiest of vegetables, is it? But though it’s humble, cabbage makes incredibly delicious dishes. Here it makes a hearty, satisfying soup, packed with veggies that swim in a savory-spiced broth of fire roasted tomatoes.
This healthy soup is full of big Italian flavors: intense vibrant tomato, leafy Tuscan kale, and a creamy broth made with Parmesan rind. Swimming in it all are the chickpeas and pasta of the soup’s title, making it hearty and filling.
This healthy mushroom barley soup has a warming broth and nutritious veggies. But the star? Whole grain barley, which infuses each bite with a pasta-like chewy texture. It’s perfect for healthy desk lunches in a thermos or enjoying a big steaming bowl after a long day.
Some gnocchi soup is full of cream and butter: but not this one! This healthy gnocchi soup is homey, comforting, and heart-meltingly good, filled with lots of veggies: tomatoes, green beans and chickpeas.
One of our favorite healthy soups of all time? This black bean tortilla soup! It takes just over 30 minutes to make beautifully bright, tangy flavor. Black beans and corn float in a beautiful brothy with a hint of smoky adobo sauce.
Last up in our healthy soup recipes: a soup full of superfoods! This butternut squash lentil soup tastes like a bowl of sunshine. It’s chock full of beautiful, colorful healthy ingredients, and it tastes surprisingly more delicious than you’d imagine from the humble ingredients.
Here’s a cozy healthy soup that’s made of veggies that taste bright and restorative: Chickpea Soup with Rice! It’s similar to a chicken rice soup, except it’s made with plant-powered chickpeas instead. Tender grains of rice make for a satisfying thick body to the turmeric and ginger-infused broth, with a punch of lemon zest to brighten each spoonful. It’s got the cozy nostalgia of canned soup, but it’s fresh and homemade!
More soup ideas
There are so many soup recipes to try, outside of these healthy soup recipes! Here are a few collections of soups by topic:
Add the olive oil to a Dutch oven. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
Add the broth, wild rice, 1 ½ teaspoon kosher salt, and black pepper. Bring to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed), and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and rice) to a blender. Add 1 cup water. Drain the cashews and add them to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup.
Add the soy sauce and the remaining ½ teaspoon kosher salt. Taste, and adjust seasonings as desired. Garnish with fresh ground pepper.
*We used raw cashews. If your cashews are salted, you may need to adjust and add a little less salt at the end. For a nut allergy, go to Wild Rice Mushroom Soup.