100+ Healthy Soup Recipes

Though nothing can beat cuddling up with a warm bowlful on a chilly night, soups aren't only game for the winter months. These healthy recipes will become staples all year long. The best part? We have included selections that take advantage of each season's bountiful produce and seasonal spices.

Fresh, high-impact flavors like those in our Chili-Spiced Soup with Stoplight Peppers and Avocado Relish, will give your soup a made-from-scratch taste that cannot be beat. Have time on your hands? Most of our selections taste even better the second day.

When cheese-filled tortellini is the noodle in your chicken noodle soup, the whole bowl gets a hearty upgrade. Using cheese-filled tortellini as the noodle here adds more flavor than plain pasta; a hint of miso further enriches the broth. You can make the soup a couple of days ahead—just leave out the pasta, as it will swell once it goes into the liquid. Reheat the soup until it comes to a simmer. Then add the tortellini, and cook 6 minutes.

This simple, no-cook soup is garnished with delicious orange-infused crabmeat. A vibrant, green-hued bowlful set before a hungry diner will not last long—take our word for it. Although it is intended to be rich and creamy, if the soup seems a little too thick, add 1 to 2 tablespoons more buttermilk.

Salty, savory miso becomes the backbone of this soup; try adding it to dressings and marinades too. We add chile-and-honey-spiked pork meatballs to the soup; you could also use shredded rotisserie chicken breast or cubed tofu. Want to get ahead on tomorrow's dinner? Double the meatball mixture, shape half into patties, and sear for Asian-style sliders. Serve with Baby Bok Choy and Cucumber Salad.

This is the perfect recipe for a novice, yielding delicious results with basic skills. If you aren't great with a knife, buy pre-chopped onion, grate or press the garlic, and snip the green onions and dill with kitchen shears.

Roasting bottled chestnuts brings back fresh-toasted flavor. The vibrant color of this soup is sure to be a treat to the eyes as well!

Inexpensive dried brown lentils make up the bulk of this soup, with accents of Italian sausage for richness. Dried brown lentils hold their shape after being cooked, so this soup is a good one to make ahead. The spinach will lose its vibrant color, though, so either add it when reheating the soup or make your peace with the darker color. Here's a supersimple soup tip: Simmering with whole thyme sprigs infuses flavor without your having to strip those little leaves off the stems; simply remove the sprigs before serving.

Take it slow. Let chili simmer slowly—the flavors will meld as the liquid thickens, intensifying the overall taste. For a three-alarm chili, leave the seeds and membranes in the jalapeños. The sour cream has a cooling effect, but you can seed the peppers or use less for a milder result.

Toasting quinoa, like with toasting nuts or other whole grains, draws out its aroma and deepens and intensifies its flavor. New York City chef and Chopped judge Amanda Freitag uses a gardenful of vegetables in this light yet hearty soup, making it the kind of dish that can be adapted to the seasons. Try it in the spring with baby carrots and artichokes, fava beans, and asparagus. A summer version might include corn, okra, green beans, and eggplant. For a vegan version, simply substitute unsalted vegetable stock for the chicken stock. The onion, carrot, red pepper, and garlic serve as the soup’s mirepoix, a sautéed melange of veggies that make up the flavor base for the broth.

Grilling the vegetables heightens their sweetness, and blue cheese provides a pungent counterpoint in this soup. Substitute crumbled goat cheese or feta, if you prefer.

If you love hummus for its smooth creaminess, garlicky punch, and lemon tang, then get ready for your new favorite soup. That’s right—we turned the dip of the decade into a soup that’s savory, silky, and garlicky good. A portion of the chickpeas are reserved and toasted in a skillet to offer some chew—a nice textural contrast to the creaminess of the pureed soup. If the soup feels a little too thick, adjust by blending in more water, 1⁄/4 cup at a time. You can make the soup a day or two ahead, but you’ll definitely need to adjust the texture, as it will overthicken upon standing. Make the toasted chickpea topping up to a day ahead; store in an airtight container at room temperature. For the sake of your sanity, purchase tahini in a jar with a wide mouth; narrow tops make it difficult to stir and spoon out what you need.

This Moroccan-style lamb stew is hearty, delicious, budget friendly, and full of intriguing flavor combinations (cinnamon, honey, and apricots). We recommend serving with two cups hot cooked couscous.

This recipe yields a big pot of brothy soup that you can make ahead and enjoy for a couple of days; the flavor just gets better over time. You may be wary of the large amount of garlic, but keep in mind that it mellows considerably after being cooked.

Habanero peppers are fiery hot, so handle them carefully. In this dish, you simply pierce the chile with a fork and float it in the broth as the soup cooks. Remove it with a slotted spoon before serving. If you prefer milder heat, use the same technique with a jalapeño.

One of the best things about this supper—aside from its great flavor—is that it can be ready in less than an hour, start to finish. The hearty texture and filling lentils will ensure that everyone leaves the table satisfied.

A corner of Cusco's San Pedro Market is devoted to open kitchens where Quechua women make this soup with new crop potatoes and tough old stewing hens, which can stand up to the long simmering time better than young chickens. We find that widely available roasting hens—older than broilers and fryers—work just fine, growing tender and succulent after hours of stewing. The lime-herb-chile garnish makes the dish sing with flavor.

Be sure to serve this classic Italian soup with a toasted French baguette. You won't want to risk wasting a drop of the delicious and flavorful broth.

The strong cheeses provide a good opportunity to enjoy a full-flavored ale that doesn't dominate the food. Try Fuller's ESB from London, or Dock Street Ale from Philadelphia. The caramel flavors of Guinness stout would also work well, bringing out the sweetness of the onions.

The mangoes, melons, and nectarines, along with the cucumber, give the gazpacho a sweet spin. Don't seed the jalapeño if you like a soup with more zip.

This version of the classic cold potato-leek soup is also good warm. With a short list of ingredients and easy prep, this might be your family's next weeknight favorite.

The richness of this soup is deceiving—lightened ingredients without sacrificing flavor. The key is the roux. But remember, the key to mastering a roux is to never leave it unsupervised. If the flour starts to brown too quickly, remove the skillet from the heat and stir the flour constantly until it cools.

This recipe calls for canned beans to cut back on the prep time. The recipe developer hailed from New Mexico and opted to use pure ground chiles instead of chili powder, which is laced with garlic.

Diners will rave every time you make this comfort food dish. Use a whole chicken cut into pieces and skinned. You can make the store-bought chicken stock taste more like homemade by adding some fresh herbs and parsley and simmering until it's reduced by half.

You can serve this light, bright-tasting soup hot or at room temperature—or if you want to get a head start, make it ahead and serve it chilled. If the soup seems a little too thick after pureeing, add a few tablespoons of water to thin it out.

This Cuban stew is made by braising beef until it can be shredded—thus the name (translated as 'old clothes'). Serve with tortillas, and pass hot sauce on the side for those who like it fiery. Because the meat is shredded, it's also suitable for tacos and burritos.

Enjoy soup in the summertime by making this satisfying chowder with seasonal produce. Top with cheese and bacon for kid appeal.

For a vegetarian version, use vegetable broth in place of chicken broth. Garnish with thin asparagus spears for a graceful presentation.

Once you try this classic French Onion Soup recipe, you'll never try another. It culminates in a rich-tasting soup with melt-in-your-mouth onions.

This stew is full of lively flavors that combine to create a palate pleasing Jamaican-inspired dish, perfect for any occasion. Serve over rice and garnish with a sprig of fresh flat leaf parsley for a winning presentation.

Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper.

Classic split pea soup is given an herb makeover with the addition of rosemary in the ingredient list. Another unexpected (but delightfully delicious) flavor? Soy sauce—you’ve got to try this one!

This rosy puree of canned plums, wine, and Cointreau is equally good served warm, at room temperature, or chilled. It makes a wonderful first course or a refreshingly light dessert. Prepare up to one day ahead, and chill in the refrigerator, allowing the flavors to meld before serving.

This classic beef stew recipe has all you expect in beef stew: tender chunks of beef, carrot and potato. Yet the cremini mushrooms are a wonderful surprise.

This rich and healthy soup will be a winner with everyone at the table. Always trying to sneak a few veggies into kid-friendly meals? If so, this recipe will be your next go-to.

As intriguing as it is beautiful, this sweet-tangy-slightly spicy soup makes a stunning first course. It’s refreshing and cool flavors (and temperature) make it the perfect choice for a mid-summer’s dinner.

This recipe can be prepared and plated to impress in a flash. While broth mixture comes to a boil, scrub and debeard mussels. Slice basil while mussels cook.

For added creaminess and a lovely presentation, we swirled this vibrantly colored beet soup with sour cream. Even without the additional decoration, the bright and vibrant color of this soup will make a dinner table show-stopper.

Don’t let the ingredient list intimidate you, this bisque will be well worth the effort. The rich broth with traditional Thai flavors make this an international option that will please even the least adventurous diner in the group.

You can have this chicken corn chowder on the table in less than 30 minutes. Sounds too good to be true, right? We guess you will just have to try it to find out.

If you're looking for an easy chili recipe, check out this Mexican-inspired black bean chili. It features ground chuck, onion, bell pepper, and traditional chili spices.

You can use barley groats rather than pearl barley in this stew to give the dish a little more texture. Substitute rutabagas, parsnips, or other root vegetables of your choice for the carrots and turnips.

Don’t have time to prepare this recipe all at once? The squash-and-bean mixture (paragraphs 1 and 2 in the method) can be prepared a day ahead of time; cover and refrigerate.

This cool soup is a delightful choice for a hot summer day. Take advantage of summer’s most flavorful fruits in an unexpected and delicious way.

Serve warm or at room temperature for a first course or with a salad for a light meal. Mint gives the dish a fresh flavor that everyone will love.

Marinating the beef for 4 to 24 hours ahead can save preparation time later and add extra flavor, if desired. Whole star anise imparts a licorice-like aroma and flavor to the broth, but the soup is very good without it.

This recipe calls for Borlotti beans—the Italian variety of cranberry beans. They may be hard to find, if so, they can be ordered from Rancho Gordo, among other online retailers.

This soup is hearty without being heavy. Add sliced whole wheat French bread and mixed salad greens to complete the menu.

"The broth on this stew is great, and no one would know that it had very little prep and cooking time." —SAECCA

Warm up cool evenings with a delicious stew that's just as delicious on its own as it is when ladled over rice. Serve with crusty bread and hot sauce.

Leftover turkey (or fresh if you are so inclined), breadcrumbs, and egg combine to make crisp croquettes that nestle in velvety squash soup. Panko breadcrumbs are extracrisp, but you can use plain dry breadcrumbs, if you prefer.

Celery root (or celeriac) is the star in this dish. A garnish of French baguette croutons provides the ideal crunchy complement to the creaminess of the soup.

Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.

This everyday dish is usually accompanied by white rice. Olives, raisins, and capers make the stew reminiscent of picadillo. To streamline the preparation process, chop the potatoes and olives while the beef and vegetables simmer.

"I love tomato soup and have found a way to enjoy it when the weather gets cooler by using plum tomatoes," said reader Danese Blackwell. "They are flavorful year-round."

Since this appetizer soup is a good source of protein, it works as a main dish if you double the portion size. White pepper gives the soup mild heat; for more spice, stir in sambal oelek.

This soup is a filling and guilt-free choice that is reminiscent of potato soup. While delicious on its own, garnishing with bacon really takes it up a notch.

Sausage fires a simple five-ingredient soup with smoky spice. We recommend serving with crusty bread for a well-rounded meal.

The garbanzo beans provide plenty of protein for this meatless, one-dish meal. Polenta gives the dish a creamy base and balances the spicy sauce.

This recipe is super simple with a big flavor payoff. Just combine all the ingredients and chill — could it get any easier? We didn't think so.

Adding turkey kielbasa lends this hearty soup recipe a rich, slow-simmered flavor even though it takes less than 30 minutes to make.

The traditional seafood stew of Provence, a bouillabaisse is typically made with tomatoes, onions, wine, olive oil, garlic, herbs, fish and shellfish. Soak up the flavorful broth with Olive Bread or a crusty French baguette. While 8 cups of water doesn't seem like much, it's enough to steam the lobsters. If clams are unavailable, substitute an equal amount of mussels.

This is a thick puree of carrots and sweet potatoes garnished with a zesty cranberry topping. Storing and transporting is easy: Place one cup soup, about one tablespoon relish, and 1 1/2 teaspoons parsley in separate containers. To serve, reheat the soup; combine the relish and parsley, and garnish. Crisp breadsticks and a small wedge of sharp cheddar cheese complete the meal.

If you like spicy food, you'll love this. Purchase corn muffins from your supermarket bakery to round out the meal.

You can use any firm whitefish in this classic tomato-based soup. For a more filling meal, serve with a small salad with fresh veggies and a light vinaigrette.

Find flageolets, tiny French kidney beans, in specialty food stores or online at Indian Harvest. For a nice presentation, garnish with thyme sprigs.

Avoid using dark beer, which could make the soup too bitter. Toast the bread cubes a day ahead, cool, and store at room temperature. Serve the soup in a tureen with the toasted bread cubes and chives on the side, and let guests help themselves.

This fresh first-course cucumber soup features the addition of avocado, which lends the soup a creamy touch as well as gorgeous color.

Nothing beats a bowlful of this classic seafood dish. Every ingredient has a significant role that melds into a beautiful medley of flavors, evident with each bite.

This all-American chili recipe is perfect for an outdoor cookout but can also be made on the stove for a comfort food classic on a cold day.

It doesn't get more classic than chicken noodle soup, and this creamy recipe is certainly a favorite. For the sake of convenience, we call for canned low-salt chicken broth. But, if you have a bit of time on your hands, feel free to use our recipe for Roasted Chicken Stock, if you are so inclined.

This chilled soup recipe is filled with fresh ingredients and plated to impress. Serve with homemade pita chips for a low-calorie dinner delight.

This classic French braised beef, red wine, and vegetable stew—developed by Lia Huber—is simple and delicious. It stands above all of our other beef recipes because it offers the homey comfort and convenience of pot roast yet is versatile and sophisticated enough for entertaining. Garnish with chopped fresh thyme.

Pumpkinseed kernels are also known as pepitas. They, along with a number of vegetables, create a warm and savory meal. Garnish with parsley sprigs for a fresh presentation.

Galangal—a root similar to ginger, kaffir lime leaves, lemongrass, and fish sauce give this soup authentic flavor. Substitute ginger if you can't find galangal, and use 3 (2-inch) lime rind strips in place of the leaves. Reserve the shrimp shells; you'll need them to make the broth. Serve with rice noodles, if desired.

Earthy shiitake mushrooms and pungent cheese toasts give this soup more heartiness than classic French onion soup. For a light main course option, pair with a salad that's lightly dressed so it doesn't overpower the soup.

This black bean chili recipe gets a kick from chorizo sausage and smoky chipotle chiles. Our dish will pack the flavor and we guarantee your taste buds will be ever grateful.

Look for large tomatoes, as they're easier to work with. If you make the soup ahead, the flavors will meld with time, but give the soup a quick stir before serving. Cheesy toasts add a bit of extra protein to this end-of-summer soup.

Vatapa is a rustic Brazilian stew, a fiery blend with beer, coconut milk, and ground peanuts as its base. Made with leftover turkey, it's a snap to prepare. Vatapa can be made up to 2 days in advance; keep it covered in the refrigerator. It will thicken as it sits; just add a little water. Seed the jalapeño pepper to tame its heat.

Cooking the vegetables at the high temperature of 500° caramelizes their natural sugars and deepens their flavor; the liquid poured over them ensures they won't burn. Prepare the soup up to two days ahead; reheat over medium heat before serving.

The minced ginger, minced garlic, mushrooms, and snow peas in this recipe require no preparation time at all. Find all those ingredients in your supermarket's produce department.

Celeriac and potatoes are the base of this deceptively rich soup. Serve as the first course of a refined menu.

Straining this spicy-sweet soup gives the final product a velvety appearance and texture. Garnish with chopped fresh flat-leaf parsley.

This stew recipe is an easy way to feed your family meat and veggies in one dish. Readers rave it's quick, easy, and consistently delicious.

Infuse fresh mussels and clams with the sweet, smoky flavor of applewood chips for a tantalizingly unique grilled seafood dinner. A white wine sauce reduction featuring clam juice and reserved liquor turns this dish into a truly extraordinary entrée. Serve with grilled bread and a mixed green salad.

Spoonfuls of seasoned buttermilk biscuit dough form light, fluffy dumplings in this classic American dish. Rosemary gives a new twist to the expected flavor of the dumplings.

Chock-full of fiber-rich barley, this French onion soup is a tasty variation on the classic. You can omit the sherry or replace it with white wine if you wish.

Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup. Pasta and beans make it especially filling.

There are many different versions of this Russian soup. Unlike this interpretation, many are chunky. If you puree the soup as the recipe directs, you don't have to worry about precision when you're chopping. The simplest way to peel celeriac is to remove the rough, knobby skin with a sharp chef's knife.

This white turkey chili is a tasty alternative to the traditional red chili and makes the perfect meal on a cold winter night. We recommend serving with Southern Cornbread.

Soaking the lentils in hot water helps them cook a bit more quickly when they're added to the soup. Because of rhubarb's likeness to the tangy herb sorrel, this dish plays off classic lentil-sorrel soup.

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.

This clam chowder recipe is easy and tastes even better the next day. Want to talk about health benefits? The protein in the milk benefits hair and skin, and the vitamin B12 from the clams and B6 from the potatoes nourish hair. Garnish with additional fresh thyme.

A traditional Texas-style chili, this stew packs a smoky punch from mildly spicy poblanos and a hot chipotle chile. Rinsing the chipotle mellows the heat; skip that step for more fire.

Filled with two types of meat and baking potatoes, this hearty soup will warm up your family on a cold night. For a complete meal, serve with an arugula salad.

“Before cooking, soak the clams thoroughly to enhance their sweetness,” advises the recipe developer, reader Gordon Katz. “I place them in a container, cover with water, add a touch of cornmeal, and keep them cool in the fridge for about an hour.”

Black-eyed peas stand in for the white beans used in the traditional French dish. Be sure to continue simmering the pea mixture after removing the duck to cool so the final texture will be thick and rich tasting.

"I wanted to create a second course that is indulgent, rich, and pretty, too,” said Mary Drenne Ankar, Test Kitchen Professional. “Funny: The first time we tried this and pureed the soup in a food processor, we almost decided to start over because the texture wasn't smooth enough. But then we put it in the blender, and it came out perfectly creamy."

Herbes de Provence pack enough flavor to make additional herbs and spices unnecessary—thus, a short ingredient list. This super easy and super fast soup will be a dinner time favorite in no time.

Serve with classic condiments such as sour cream, chopped green onions, and shredded cheddar cheese. For a thinner chili, cook covered the whole time. You can prepare it a day ahead and refrigerate, or up to two weeks ahead and freeze (be sure to thaw the chili overnight in the refrigerator). Look for masa harina, the corn flour used to make tortillas, in the Latin foods aisle at the supermarket, or substitute fine-ground cornmeal. Use kitchen shears to cut up the tomatoes in the can.

This recipe gets high ratings from readers and it's no wonder. Our soup is at once healthy, light, and filling too! A garnish of pesto before serving completes an already delicious bowlful.

Processed cheese melts beautifully, giving this 30-minute broccoli and cheese soup a smooth texture and mild flavor. Broccoli and Cheese Soup is a kid-friendly way to eat more veggies—making it a winner in our book!

Traditionally gumbo starts with a roux - a mixture of flour and fat that's cooked slowly until browned. In this recipe, named for a small town in Louisiana, you brown the flour in the oven. This technique provides a deep, nutty flavor without the fat.

Make a quick version of the classic soup for a refreshingly light supper. Toasted French bread topped with a light Boursin cheese adds great flavor to the meal and is a tasty stand-in for the standard grilled cheese sandwich.

This recipe is said to have originated in Brunswick County, Virginia, in the 1800s. We spiced it up with a little smoked Spanish paprika (available at gourmet specialty stores and some supermarkets). Use rotisserie chicken to speed up preparation. The strong, smoky flavors in this dish pair well with Champagne or sparkling wine. It's a delicious combination that could become a regular autumn weeknight treat.

To cut back on prep time, buy skinned, boned chicken breasts and preshredded cheese. This soup will be an instant satisfying, and guilt-free favorite.

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An adaptation of the classic Italian minestra, this recipe is full of late-summer produce: tomatoes, squash, fresh spinach, corn, and carrots. In cooler months, use peeled acorn squash and Swiss chard in place of squash and spinach. We love this soup for its practicality, since it's convenient for lunch or a simple dinner (just serve it with a tossed green salad and some crusty bread).

Allow soup to stand 30 minutes at room temperature before serving. The flavor will come through better if you take the chill off. Slice your basil and chop the avocado just before serving so it doesn't begin to brown.

"This is a complete meal containing very little fat and loads of fiber and flavor,” said reader and recipe developer, Charlene Chambers. “A truly guilt-free dinner."

Inspired by his Cuban mother's black bean soup, Chef Douglas Rodriguez of DeLaCosta restaurant in Chicago developed the robust flavor in this recipe for people who didn't have money to spend on meat for stock. Here we use both fresh and dried oregano because each imparts a different flavor to the final dish.