Healthy Soup Ideas – Healthy soups are a comforting and nutritious way to enjoy a meal while packing in plenty of vegetables, lean proteins, and whole grains. From vibrant vegetable-based broths to creamy but dairy-free purees made with blended sweet potatoes or squash, these soups are versatile and satisfying. Options like minestrone, tomato basil, or chicken and vegetable soup provide essential vitamins and minerals, while hearty additions like quinoa, lentils, or beans boost fiber and protein.
Healthy soups are often low in calories but high in flavor, making them perfect for weight management or simply enjoying a wholesome, balanced meal. They can be easily customized with fresh herbs and spices to fit your taste and dietary needs, offering endless variety for any season.
Healthy Soup Ideas
Here’s a list of over 100 healthy soup ideas, categorized for convenience:
Vegetable-Based Soups
- Roasted Tomato Soup
- Carrot and Ginger Soup
- Butternut Squash Soup
- Broccoli and Cheddar Soup
- Cauliflower Soup (creamy or brothy)
- Zucchini Soup with Herbs
- Spicy Roasted Red Pepper Soup
- Pumpkin Soup (low-fat)
- Sweet Potato and Kale Soup
- Spinach and Artichoke Soup
- Cabbage and Bacon Soup
- Green Bean and Potato Soup
- Roasted Beet Soup
- Eggplant Soup with Garlic
- Tomato and Basil Soup
- Asparagus and Leek Soup
- Creamy Mushroom Soup (low-fat)
- Celery and Potato Soup
- Broccoli and Cauliflower Soup
- Pea Soup (with spinach or kale)
Chicken-Based Soups
- Classic Chicken Noodle Soup
- Chicken and Vegetable Soup
- Chicken Tortilla Soup
- Chicken and Wild Rice Soup
- Chicken and Spinach Soup
- Chicken and Sweet Potato Soup
- Lemon Chicken Orzo Soup
- Creamy Chicken and Mushroom Soup
- Spicy Chicken Soup with Lime and Cilantro
- Chicken and Kale Soup
- Chicken and Broccoli Soup
- Chicken Pho (Vietnamese-style)
- Chicken and Cabbage Soup
- Chicken Mulligatawny Soup
- Chicken and Avocado Soup
- Chicken Coconut Soup (Tom Kha Gai)
- Thai Chicken and Lemongrass Soup
- White Chicken Chili
- Chicken and Quinoa Soup
- Mexican Chicken Soup
Beef-Based Soups
- Beef and Vegetable Soup
- Classic Beef Stew
- Beef and Cabbage Soup
- Ground Beef and Tomato Soup
- Beef and Barley Soup
- Beef Bone Broth Soup
- Italian Wedding Soup (with beef meatballs)
- Spicy Beef Chili
- Beef and Mushroom Soup
- Beef and Broccoli Soup
- Beef Pho Soup
- Slow Cooker Beef Stew
- Beef and Lentil Soup
- Spicy Korean Beef Soup (Galbitang)
- Beef and Sweet Potato Soup
- Beef and Tomato Soup
- Ground Beef and Spinach Soup
- Beef and Green Bean Soup
- Smoky Beef and Bean Soup
- Cabbage and Ground Beef Soup
Seafood-Based Soups
- Shrimp and Corn Chowder
- Lobster Bisque (low-fat version)
- Fish Chowder
- Clam Chowder (lighter version)
- Spicy Crab Soup
- Shrimp and Spinach Soup
- Seafood and Vegetable Soup
- Salmon Chowder
- Shrimp and Zucchini Soup
- Spicy Fish Soup
- Crab and Avocado Soup
- Coconut Fish Soup
- Tuna and Bean Soup
- Thai Shrimp Soup
- Miso Soup with Tofu and Seaweed
- Fish and Potato Soup
- Salmon and Leek Soup
- Clams with Garlic and Broth
- Crab and Sweet Corn Soup
- Shrimp and Tomato Soup
Lentil and Bean Soups
- Lentil Soup (classic)
- Red Lentil and Tomato Soup
- Black Bean Soup
- Split Pea Soup
- White Bean and Kale Soup
- Chickpea Soup with Spinach
- Pinto Bean Soup
- Black Bean and Sweet Potato Soup
- White Bean and Ham Soup
- Indian Lentil Soup (Dal)
- Bean and Sausage Soup
- White Bean and Chicken Soup
- Tomato and Bean Soup
- Curried Lentil Soup
- Green Lentil and Vegetable Soup
- Bean and Corn Chowder
- Curried Chickpea Soup
- Black Bean and Avocado Soup
- Moroccan Lentil Soup
- Bean and Bacon Soup
Low-Carb and Keto Soups
- Keto Broccoli and Cheddar Soup
- Keto Chicken Zoodle Soup
- Cauliflower and Bacon Soup
- Zucchini and Tomato Soup
- Creamy Spinach and Mushroom Soup
- Cauliflower Rice Soup
- Spaghetti Squash Soup
- Avocado and Chicken Soup
- Coconut Curry Cauliflower Soup
- Keto Egg Drop Soup
- Keto Chicken Soup with Spinach
- Cabbage and Sausage Soup (low-carb)
- Spicy Sausage and Kale Soup
- Shrimp and Avocado Soup
- Keto Beef and Cabbage Soup
- Keto Pumpkin Soup
- Cucumber and Mint Soup (light and refreshing)
- Keto Sausage and Spinach Soup
- Keto Tomato Basil Soup
- Keto Mushroom and Brie Soup
Asian-Inspired Soups
- Miso Soup
- Hot and Sour Soup
- Pho (Vietnamese)
- Chinese Egg Drop Soup
- Thai Coconut Curry Soup
- Wonton Soup (with low-carb wontons)
- Korean Kimchi Soup
- Chinese Noodle Soup (with shirataki noodles)
- Tom Yum Soup (Thai Spicy Soup)
- Spicy Szechuan Soup
- Thai Coconut Lime Soup (Tom Kha Gai)
- Vietnamese Beef and Noodle Soup (Pho)
- Japanese Udon Soup (with shirataki noodles)
- Chinese Spinach and Tofu Soup
- Korean Beef Bone Soup (Galbitang)
- Chinese Pork and Cabbage Soup
- Thai Red Curry Soup with Tofu
- Thai Ginger Chicken Soup
- Miso Soup with Seaweed and Tofu
- Japanese Nabe (Hot Pot) Soup
Comforting and Hearty Soups
- Creamy Potato Soup (with cauliflower substitute)
- Sweet Potato and Bacon Soup
- Creamy Mushroom Soup
- Creamy Spinach and Parmesan Soup
- Roasted Garlic Soup
- Sweet Potato and Carrot Soup
- Roasted Corn and Potato Soup
- Roasted Pumpkin Soup with Sage
- Carrot, Apple, and Ginger Soup
- Creamy Broccoli Soup
Spicy Soups
- Spicy Black Bean Soup
- Spicy Chicken Chili
- Spicy Lentil Soup
- Spicy Sausage and Bean Soup
- Mexican Tortilla Soup
- Spicy Curry Soup
- Chilli Beef Soup
- Spicy Pumpkin Soup with Chili
- Spicy Shrimp Soup
- Spicy Coconut Soup with Chicken
Healthy Soup Recipe
1. Roasted Tomato Soup
Ingredients:
- 6-8 large ripe tomatoes (halved)
- 1 onion (quartered)
- 3 cloves garlic (peeled)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried basil
- 1 tbsp balsamic vinegar (optional)
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream (optional for creaminess)
Instructions:
- Preheat the oven to 400°F (200°C). Place the halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, salt, pepper, and basil.
- Roast in the oven for 25-30 minutes, or until the tomatoes are softened and slightly caramelized.
- Transfer the roasted vegetables to a blender or use an immersion blender to puree the mixture until smooth.
- In a pot, bring the vegetable or chicken broth to a simmer. Add the tomato puree and stir to combine. Simmer for 10-15 minutes to allow the flavors to meld.
- If desired, stir in heavy cream for a creamy texture.
- Serve hot with a drizzle of balsamic vinegar or a sprinkle of fresh basil.
2. Carrot and Ginger Soup
Ingredients:
- 4 large carrots (peeled and chopped)
- 1 onion (chopped)
- 2 tsp fresh ginger (grated)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup coconut milk (optional for creaminess)
Instructions:
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the chopped carrots and grated ginger, stirring for 2-3 minutes to combine.
- Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes until the carrots are tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in coconut milk (optional) for added creaminess and season with salt and pepper.
- Serve hot with a sprinkle of fresh herbs if desired.
3. Butternut Squash Soup
Ingredients:
- 1 medium butternut squash (peeled and cubed)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 1 tbsp olive oil
- 1 tsp cinnamon (optional)
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened (about 5 minutes).
- Add the cubed butternut squash and cook for an additional 5 minutes, stirring occasionally.
- Pour in the broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 20-25 minutes, or until the squash is tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in cinnamon and season with salt and pepper. For added creaminess, add heavy cream.
- Serve hot with a dash of cinnamon or a dollop of cream.
4. Broccoli and Cheddar Soup
Ingredients:
- 4 cups broccoli florets (fresh or frozen)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened (about 5 minutes).
- Add the broccoli florets and cook for another 3-4 minutes.
- Pour in the broth and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes, or until the broccoli is tender.
- Use an immersion blender to puree the soup until smooth or leave some broccoli pieces for texture.
- Stir in the shredded cheddar cheese and heavy cream. Season with salt and pepper to taste.
- Serve hot with extra cheese on top if desired.
5. Cauliflower Soup (Creamy or Brothy)
Ingredients:
- 1 medium cauliflower head (cut into florets)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1/2 cup heavy cream (for creamy version)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the cauliflower florets and cook for an additional 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes, or until the cauliflower is tender.
- For a creamy soup, use an immersion blender to puree the mixture until smooth, and stir in heavy cream.
- For a brothy version, leave the soup chunky and skip the cream.
- Season with salt and pepper and serve hot.
6. Zucchini Soup with Herbs
Ingredients:
- 4 medium zucchinis (chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the chopped zucchinis and cook for 5-7 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes, until the zucchini is tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in dried oregano and season with salt and pepper.
- Serve hot with a sprinkle of fresh herbs.
7. Spicy Roasted Red Pepper Soup
Ingredients:
- 4 red bell peppers (roasted and peeled)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
Instructions:
- Roast the red peppers by placing them under a broiler until the skins are charred. Peel off the skins and remove the seeds.
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the roasted peppers, smoked paprika, and cayenne pepper (if using). Stir to combine.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes.
- Puree the soup using an immersion blender or regular blender until smooth.
- Season with salt and pepper, then serve hot.
8. Pumpkin Soup (Low-Fat)
Ingredients:
- 2 cups pumpkin puree (fresh or canned)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup unsweetened almond milk (for creaminess)
Instructions:
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the pumpkin puree, cinnamon, and nutmeg, and stir to combine.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 10-15 minutes.
- For a creamy texture, stir in almond milk.
- Season with salt and pepper and blend the soup until smooth using an immersion blender.
- Serve hot.
9. Sweet Potato and Kale Soup
Ingredients:
- 2 medium sweet potatoes (peeled and chopped)
- 4 cups kale (chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the chopped sweet potatoes and cook for an additional 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes, or until the sweet potatoes are tender.
- Add the kale and cook for another 5-7 minutes until wilted.
- Puree the soup for a smooth texture or leave it chunky for more texture.
- Season with salt and pepper, then serve hot.
10. Spinach and Artichoke Soup
Ingredients:
- 4 cups fresh spinach (chopped)
- 1 can artichoke hearts (drained and chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup Parmesan cheese (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the chopped artichokes and cook for 2-3 minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Add the spinach and cook until wilted (about 5 minutes).
- Puree the soup using an immersion blender or regular blender until smooth (you can leave it slightly chunky for texture).
- Stir in heavy cream and Parmesan cheese (if using).
- Season with salt and pepper, then serve hot.
11. Cabbage and Bacon Soup
Ingredients:
- 4 cups cabbage (shredded)
- 4 slices bacon (chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- In a large pot, cook the chopped bacon over medium heat until crispy (about 5-7 minutes). Remove the bacon and set aside, leaving a little bacon grease in the pot.
- Add the onion and garlic to the pot, sautéing until softened (about 5 minutes).
- Add the shredded cabbage and cook for 3-5 minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the cabbage is tender.
- Stir the crispy bacon back into the soup and season with salt and pepper.
- Serve hot, garnished with extra bacon if desired.
12. Green Bean and Potato Soup
Ingredients:
- 2 cups green beans (trimmed and chopped)
- 2 medium potatoes (peeled and chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the chopped potatoes and green beans, stirring for a few minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the potatoes are tender.
- Season with salt and pepper to taste.
- For a creamier texture, blend part of the soup with an immersion blender or regular blender.
- Serve hot.
13. Roasted Beet Soup
Ingredients:
- 4 medium beets (peeled and chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp fresh dill (optional for garnish)
Instructions:
- Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast in the oven for 40-50 minutes until tender.
- Once cooled, peel the beets and chop them into pieces.
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the roasted beets and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Season with salt and pepper and garnish with fresh dill if desired. Serve hot.
14. Eggplant Soup with Garlic
Ingredients:
- 2 medium eggplants (peeled and chopped)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp smoked paprika (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the chopped eggplant and cook for another 5-7 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the eggplant is tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Season with salt, pepper, and smoked paprika if desired. Serve hot.
15. Tomato and Basil Soup
Ingredients:
- 6-8 ripe tomatoes (chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 cups vegetable or chicken broth
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup fresh basil (chopped)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the chopped tomatoes and cook for another 5 minutes, stirring occasionally.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in fresh basil, season with salt and pepper, and serve hot.
16. Asparagus and Leek Soup
Ingredients:
- 1 bunch asparagus (trimmed and chopped)
- 1 leek (cleaned and chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion, leek, and garlic, sautéing until softened (about 5 minutes).
- Add the asparagus and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the asparagus is tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in heavy cream (optional), season with salt and pepper, and serve hot.
17. Creamy Mushroom Soup (Low-Fat)
Ingredients:
- 4 cups mushrooms (sliced)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1/2 cup low-fat milk
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the sliced mushrooms and cook for another 7-10 minutes until tender and browned.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in the low-fat milk and season with salt and pepper.
- Serve hot.
18. Celery and Potato Soup
Ingredients:
- 4 cups celery (chopped)
- 2 medium potatoes (peeled and chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the chopped celery and potatoes, cooking for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the potatoes are tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Season with salt and pepper and serve hot.
19. Broccoli and Cauliflower Soup
Ingredients:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the broccoli and cauliflower, cooking for another 5 minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until the vegetables are tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Season with salt and pepper, then serve hot.
20. Pea Soup (with Spinach or Kale)
Ingredients:
- 3 cups peas (fresh or frozen)
- 2 cups spinach or kale (chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
- Add the peas and cook for another 3-5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Add the spinach or kale and cook for another 5 minutes until wilted.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Season with salt and pepper, then serve hot.
Hi, I’m Maggie Culp, the founder of PartyVibesFun.com, based in North Little Rock, Arkansas, United States! With a passion for creating unforgettable celebrations, I specialize in turning any event into a fun and vibrant experience. From birthday parties to themed gatherings, I’m here to help you bring your party ideas to life with ease and excitement. Whether you’re looking for unique games, creative themes, or party planning tips, I’m dedicated to making sure every moment of your event is filled with joy. Let’s create memories together and make your next party the talk of the town!