20 Delicious Low Calorie Soup Recipes Healthy

Looking for a way to warm up your evenings without weighing down your waistline? You’re in luck! Our roundup of 20 Delicious Low Calorie Soup Recipes is packed with healthy, hearty options that are as easy to make as they are good for you. From cozy classics to vibrant veggie-packed bowls, there’s something here for every taste and season. Let’s dive into these spoonfuls of comfort!

Creamy cauliflower and leek soup

This creamy cauliflower and leek soup is a velvety dream, blending the subtle sweetness of leeks with the nutty depth of roasted cauliflower for a bowl that’s both comforting and elegant.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 large leeks, white and light green parts only, sliced
• 3 tbsp olive oil, divided
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 400°F. Toss the cauliflower florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. While the cauliflower roasts, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the sliced leeks, cooking for 5 minutes until soft but not browned.
3. Add the roasted cauliflower to the pot with the leeks, followed by the vegetable broth. Bring to a simmer, then cook for 10 minutes to meld the flavors.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream, remaining 1/2 tsp salt, 1/4 tsp black pepper, and nutmeg. Heat through for 2 minutes.

The magic of this soup lies in the roasting step, which deepens the cauliflower’s flavor and adds a caramelized richness that’s irresistible.

Tip: For an extra touch of luxury, garnish each bowl with a drizzle of truffle oil or a sprinkle of crispy fried leeks.

Spicy tomato and basil soup

Warm up your evening with this Spicy Tomato and Basil Soup, a comforting blend of ripe tomatoes, fresh basil, and a kick of heat that’s perfect for any night of the week.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 2 cups vegetable broth
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. Add crushed tomatoes, vegetable broth, basil, sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Stir in heavy cream and heat through for 2 minutes.

The creamy texture and the spicy undertones make this soup a standout, offering a delightful contrast that’s both invigorating and comforting.

Tip: For an extra touch of freshness, garnish with additional basil leaves before serving.

Light chicken and vegetable soup

Warm up with this comforting Light Chicken and Vegetable Soup, a bowl full of tender chicken and vibrant veggies in a savory broth that’s both nourishing and light.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 cups baby spinach
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
2. Pour in 6 cups chicken broth and add the chicken breasts. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the chicken is cooked through.
3. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
4. Stir in 2 cups baby spinach and 1 tbsp lemon juice. Cook for another 2 minutes, just until the spinach is wilted.

This soup shines with the fresh brightness of lemon juice and the earthy depth of thyme, creating a perfectly balanced flavor profile that’s light yet satisfying.

Tip: For an extra boost of flavor, try adding a Parmesan rind to the broth as it simmers.

Zucchini and spinach detox soup

Warm up your day with this vibrant Zucchini and Spinach Detox Soup, a light yet satisfying bowl that’s packed with nutrients and flavor.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, chopped
• 4 cups fresh spinach
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until the onion is translucent.
2. Add the chopped zucchinis to the pot, stirring occasionally, and cook for another 5 minutes until they start to soften.
3. Pour in the vegetable broth, then add the salt, black pepper, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Stir in the fresh spinach and cook for an additional 2 minutes until the spinach is wilted.
5. Remove the pot from the heat and blend the soup until smooth using an immersion blender. Stir in the lemon juice before serving.

The lemon juice adds a bright finish to this soup, enhancing the fresh flavors of the zucchini and spinach without overpowering them.

Tip: For an extra creamy texture, add a splash of coconut milk before blending.

Broccoli and stilton soup

Warm up your kitchen with this creamy Broccoli and Stilton Soup, a perfect blend of earthy greens and rich, tangy cheese that comes together in under 30 minutes.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups vegetable stock
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz Stilton cheese, crumbled

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add broccoli and vegetable stock, bringing to a boil. Reduce heat and simmer until broccoli is tender, about 10 minutes.
3. Remove from heat. Use an immersion blender to puree the soup until smooth. Stir in heavy cream, salt, and pepper.
4. Return to low heat. Add Stilton cheese, stirring until melted and well combined, about 2 minutes.

The magic of this soup lies in the bold contrast between the vibrant broccoli and the creamy, pungent Stilton, creating a dish that’s as visually appealing as it is flavorful.

Tip: For an extra smooth texture, strain the soup through a fine mesh sieve after blending.

Carrot and coriander soup

Warm up with this comforting Carrot and Coriander Soup, a vibrant blend that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound carrots, peeled and sliced
• 1 teaspoon ground coriander
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the carrots and ground coriander, cooking for another 2 minutes to toast the spices.
3. Pour in the vegetable broth, add the salt and black pepper, and bring to a boil. Reduce heat and simmer until the carrots are tender, about 20 minutes.
4. Remove from heat and blend the soup until smooth using an immersion blender or in batches with a countertop blender.
5. Stir in the fresh cilantro before serving.

The fresh cilantro adds a bright finish to the earthy sweetness of the carrots, making this soup a standout with minimal effort.

Tip: For a creamier texture, add a splash of coconut milk before blending.

Lentil and kale soup

Warm up your kitchen with this hearty Lentil and Kale Soup, a perfect blend of nutritious greens and protein-packed lentils that’s as comforting as it is colorful.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. Add the kale, cumin, salt, and pepper. Cover and cook for another 10 minutes, or until the kale is tender and the lentils are cooked through.
4. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.

The lemon juice at the end brightens the earthy flavors of the lentils and kale, making this soup a refreshing yet hearty meal.

Tip: For an extra layer of flavor, toast the cumin in a dry pan for 30 seconds before adding it to the soup.

Mushroom and barley soup

Warm up with this hearty Mushroom and Barley Soup, a comforting bowl that’s packed with earthy flavors and wholesome goodness.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the mushrooms and cook until they release their juices and start to brown, about 8 minutes.
3. Add the pearl barley, vegetable broth, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
4. Stir in the fresh parsley before serving.

This soup stands out with its chewy barley and umami-rich mushrooms, creating a satisfying texture and depth of flavor that’s hard to resist.

Tip: For an extra flavor boost, try using a mix of wild mushrooms.

Pumpkin and ginger soup

Warm up your autumn evenings with this velvety Pumpkin and Ginger Soup, a harmonious blend of sweet and spicy that’s as comforting as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups pumpkin puree
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup coconut milk

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the pumpkin puree, vegetable broth, salt, black pepper, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Stir in the coconut milk and heat through for about 5 minutes. Adjust seasoning if necessary.

The ginger adds a lively kick that beautifully contrasts the pumpkin’s sweetness, making this soup a standout dish that’s both nourishing and invigorating.

Tip: For an extra touch of elegance, garnish with a drizzle of coconut milk and a sprinkle of cinnamon before serving.

Sweet potato and coconut soup

Warm up your kitchen with this creamy sweet potato and coconut soup, a comforting bowl that’s as nourishing as it is delicious.

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 large sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• Fresh cilantro for garnish

Instructions

1. Heat 2 tablespoons coconut oil in a large pot over medium heat. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and 1 tablespoon grated ginger, cooking for another minute until fragrant.
3. Add the cubed sweet potatoes and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 15 minutes.
4. Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.
5. Return the soup to the pot and stir in 1 can coconut milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Heat through over low heat for about 5 minutes.
6. Garnish with fresh cilantro before serving.

The blend of sweet potatoes and coconut milk creates a velvety texture with a hint of spice, making this soup a standout for its depth of flavor.

Tip: For an extra creamy texture, let the soup cool slightly before blending to avoid splatters.

Beetroot and apple soup

Warm up your kitchen with this vibrant Beetroot and Apple Soup, a sweet and earthy blend that’s as nourishing as it is colorful.

Ingredients

• 2 large beetroots, peeled and diced
• 2 medium apples, peeled, cored, and chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1 tbsp apple cider vinegar
• 1/4 cup plain yogurt (for garnish)
• Fresh dill (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in beetroots, apples, vegetable broth, salt, black pepper, and ground cumin. Bring to a boil, then reduce heat and simmer for 25 minutes, or until beetroots are tender.
3. Remove from heat and blend the soup until smooth using an immersion blender. Stir in apple cider vinegar.
4. Serve hot, garnished with a dollop of plain yogurt and a sprinkle of fresh dill.

The combination of sweet apples and earthy beetroots creates a soup with a delightful balance of flavors, while the yogurt adds a creamy contrast.

Tip: For an extra smooth texture, strain the soup through a fine mesh sieve after blending.

Celery and apple soup

Warm up with this refreshingly sweet and savory celery and apple soup, a perfect blend of flavors that’s as easy to make as it is delicious.

Ingredients

• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 4 celery stalks, chopped
• 2 apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream

Instructions

1. In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the celery and apples to the pot, stirring occasionally, for another 5 minutes until they begin to soften.
3. Pour in the 4 cups of vegetable broth, then add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the celery and apples are very tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth, then return to the pot.
5. Stir in the 1/2 cup of heavy cream and heat through for about 2 minutes. Adjust seasoning if necessary.

The creamy texture and the unexpected sweetness from the apples make this soup a standout dish that’s both comforting and a bit sophisticated.

Tip: For an extra touch of elegance, garnish each bowl with a thin apple slice or a sprinkle of chopped celery leaves.

Tomato and roasted red pepper soup

Warm up your kitchen with this velvety Tomato and Roasted Red Pepper Soup, a comforting blend that’s as easy to make as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 28 ounces canned whole tomatoes
• 12 ounces roasted red peppers, drained and chopped
• 2 cups vegetable broth
• 1/2 cup heavy cream

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft, about 5 minutes.
2. Stir in salt, black pepper, sugar, dried basil, and dried oregano, cooking for 1 minute until fragrant.
3. Add canned whole tomatoes and roasted red peppers, breaking up the tomatoes with a spoon. Pour in vegetable broth and bring to a simmer. Cook for 20 minutes, stirring occasionally.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
5. Stir in heavy cream and heat through for 2 minutes. Adjust seasoning if necessary.

The secret to this soup’s depth of flavor? Roasting the red peppers beforehand adds a smoky sweetness that pairs perfectly with the bright acidity of the tomatoes.

Tip: For an extra smoky flavor, try charring the red peppers on a gas stove or under the broiler before adding them to the soup.

Butternut squash and sage soup

Warm up your autumn evenings with this velvety Butternut Squash and Sage Soup, a perfect blend of sweet and savory flavors that’s as nourishing as it is comforting.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp fresh sage, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Preheat a large pot over medium heat. Add 2 tbsp olive oil, then sauté the onion and garlic until translucent, about 5 minutes.
2. Add the butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
3. Stir in 1 tbsp fresh sage, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat and let cool slightly.
4. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a standard blender.
5. Return the soup to the pot and stir in 1/2 cup heavy cream. Warm over low heat for 5 minutes, then serve.

The secret to this soup’s depth of flavor lies in the caramelization of the onions and garlic, which adds a rich undertone to the sweet squash and aromatic sage.

Tip: For an extra touch of elegance, garnish each bowl with a drizzle of cream and a few fresh sage leaves.

Green pea and mint soup

This vibrant Green Pea and Mint Soup is a refreshing twist on a classic, blending sweet peas with fresh mint for a light yet satisfying bowl.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups frozen green peas
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves, plus extra for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the green peas and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Remove from heat and stir in the mint leaves, salt, and black pepper. Let cool slightly.
4. Using a blender, puree the soup until smooth. Return to the pot and stir in the heavy cream if using. Warm over low heat for 2 minutes.
5. Serve garnished with fresh mint leaves.

The combination of sweet peas and aromatic mint creates a soup that’s both refreshing and comforting, perfect for a light lunch or starter.

Tip: For a dairy-free version, substitute the heavy cream with coconut milk for a creamy texture with a subtle tropical twist.

Chicken tortilla soup

Warm up with this comforting Chicken Tortilla Soup, packed with bold flavors and a satisfying crunch from the tortilla strips.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 1 cup corn kernels (fresh or frozen)
• 1 cup black beans, rinsed and drained
• 2 cups shredded cooked chicken
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste
• 1 cup tortilla strips
• 1 avocado, diced (for garnish)

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño, sautéing until soft, about 5 minutes.
2. Stir in 1 teaspoon ground cumin and 1 teaspoon chili powder, cooking for another minute until fragrant.
3. Add the diced tomatoes with their juice, 4 cups chicken broth, corn, and black beans. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the shredded chicken and simmer for another 5 minutes until heated through.
5. Remove from heat and stir in 1/4 cup chopped cilantro and the juice of 1 lime. Season with salt and pepper to taste.
6. Serve hot, garnished with tortilla strips and diced avocado.

The secret to this soup’s depth of flavor? A quick sauté of spices before adding liquids, which unlocks their full aroma and taste.

Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce to your bowl.

Minestrone soup with kale

Warm up with a bowl of this hearty Minestrone soup, packed with kale and brimming with Italian flavors—it’s like a hug in a bowl!

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1 (28-oz) can diced tomatoes
• 6 cups vegetable broth
• 1 (15-oz) can kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini)
• 2 cups kale, stems removed and leaves chopped
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. Stir in garlic, oregano, basil, and red pepper flakes; cook for 1 minute until fragrant.
3. Add diced tomatoes and vegetable broth; bring to a boil. Reduce heat and simmer for 10 minutes.
4. Add kidney beans and pasta; cook for 8 minutes or until pasta is al dente.
5. Stir in kale and cook for another 2 minutes until wilted. Season with salt and pepper to taste.
6. Serve hot, sprinkled with Parmesan cheese if desired.

The kale adds a delightful crunch and a boost of nutrients, making this minestrone a wholesome meal that doesn’t skimp on flavor.

Tip: For a thicker soup, mash some of the beans before adding them to the pot.

Turkey and wild rice soup

There’s nothing like a bowl of Turkey and Wild Rice Soup to warm you up from the inside out. This hearty, flavorful soup is a fantastic way to use up leftover turkey, turning it into something truly special.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 6 cups chicken broth
• 1 cup wild rice
• 2 cups cooked turkey, shredded
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic, thyme, and rosemary, cooking for another minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
4. Add the turkey, salt, and pepper, stirring to combine. Simmer for another 5 minutes to heat the turkey through.
5. Remove from heat and stir in the heavy cream. Garnish with fresh parsley before serving.

The creamy texture of this soup, combined with the earthy wild rice and tender turkey, creates a comforting dish that’s both nourishing and satisfying. It’s a perfect way to bring a little warmth to your table on a chilly evening.

Tip: For an extra layer of flavor, try using homemade chicken broth if you have it on hand.

Vegetable broth with noodles

Warm up with this comforting vegetable broth with noodles, a simple yet flavorful dish that’s perfect for any day of the week.

Ingredients

• 6 cups vegetable broth
• 2 cups water
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 8 oz noodles of your choice
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
2. Add the sliced carrots and celery to the pot, cooking for another 5 minutes until they begin to soften.
3. Pour in 6 cups vegetable broth and 2 cups water, bringing the mixture to a boil. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme.
4. Once boiling, add the noodles and reduce the heat to a simmer. Cook according to the package instructions until the noodles are tender.
5. Remove from heat and stir in 2 tbsp chopped fresh parsley before serving.

The beauty of this dish lies in its versatility; swap in any vegetables you have on hand for a personalized touch.

Tip: For an extra layer of flavor, toast the noodles lightly in the pot before adding the broth.

Asian-inspired chicken and cabbage soup

Warm up with this comforting Asian-inspired chicken and cabbage soup, a bowl full of savory flavors and tender veggies that’s ready in no time.

Ingredients

• 1 tablespoon sesame oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups chicken broth
• 2 cups water
• 3 cups shredded green cabbage
• 1 cup sliced carrots
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tablespoon sesame oil in a large pot over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes.
2. Pour in 4 cups chicken broth and 2 cups water, then bring to a boil.
3. Add the cabbage, carrots, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon ginger, 2 cloves garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to low and simmer for 15 minutes, until the vegetables are tender.
4. Stir in the green onions and cook for another minute.

The magic of this soup lies in the balance of tangy rice vinegar and savory soy sauce, creating a broth that’s both rich and refreshing.

Tip: For an extra kick, add a dash of sriracha before serving.

Conclusion

We hope this roundup of 20 delicious low-calorie soup recipes inspires your next healthy meal! Each recipe is packed with flavor, easy to make, and perfect for any home cook looking to enjoy a lighter option. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!

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