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.