healthy soup recipe

Quick and easy, this creamy Vegan Tomato Soup comes together in just 30 minutes and has added healthy plant protein to boot. Perfect for a weeknight meal. 

Creamy Vegan Tomato Soup

water

onion

garlic

(15 oz) cannellini beans (or chickpeas)

(28 oz) crushed tomatoes (or whole peeled

salt (or

pepper (or

basil

low-sodium vegetable broth (or water)

balsamic vinegar ((optional))

Sauté onion in water or broth (or oil) over medium heat until softened, about 5 to 6 minutes. Add garlic and spices and sauté 1 minute.

Add beans, tomatoes and vegetable broth (or water) and stir to combine. Increase heat and bring to a boil, then turn down heat to medium-low and simmer for about 10 minutes.

Take off the heat, add the non-dairy milk, and purée with an immersion blender until smooth. Alternately, you can transfer the soup to a blender and purée. If needed, add additional almond milk or water to thin to your desired consistency.

Add more salt/pepper/basil to taste, if desired. Add the balsamic vinegar, if using, and stir.

Serve hot.

Slow Cooker Minestrone Soup is the perfect comforting homemade meal on a cold winter day. It&#x27;s easy to prepare and customizeable with fresh veggies and beans!

Homemade Minestrone Soup

carrots (about 1 cup, chopped)

celery (about 1 cup, chopped)

garlic (minced)

onion (about 1 cup, diced)

oregano

rosemary

thyme

tomatoes

tomato paste

bay leaves

carton (4 cups) low sodium vegetable broth

water (only use

Salt and black pepper (to taste)

zucchinis

beans

small shell dried pasta**

baby spinach (chopped (optional))

balsamic vinegar (optional but adds great flavor)

Parmesan cheese (for serving)

parsley (finely chopped, for garnish (optional))

In a large 6 quart slow cooker, add carrots, celery, garlic, onions, basil, oregano, rosemary, thyme, diced tomatoes, tomato paste and bay leaves. Stir in vegetable broth and water (use less if you like it less watery) into the slow cooker and season with salt and pepper to taste. Cover with lid and cook on HIGH for 2-3 hours or LOW for 5-6 hours (time varies according to your slow cooker - adjust times as needed)

20-30 minutes before serving, stir in kidney beans, cannellini beans, zucchini and pasta and cook on HIGH until pasta is tender.**(SEE NOTE below on freezing)

Stir in spinach and season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with parmesan cheese and garnish with parsley if desired.

***NOTE about pasta - **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.

FOR THE SLOW COOKER VERSION:

In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.

Add carrots, onion, celery, garlic, and onion and saute for about 4 minutes, or until vegetables are slightly softened.

Add basil, oregano, rosemary, thyme and cook for an additional 1 minute. Add the tomato paste, bay leaves, vegetable broth, water, zucchini and both of the beans.

Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.

** Stir in the pasta and cook for another 10 minutes, or until pasta is cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup. (***you can also cook the pasta directly with the soup but this soaks up more water so you may have to add more water. Just add the pasta after simmering for 20 minutes, then bring to a boil and allow to cook for another 8-10 minutes or until pasta is tender)

Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

FOR THE STOVETOP VERSION:

With loads of vegetables and chicken, it’s much better for you than fast food or canned soups. And, it doesn’t take long to get it on the table. You only need about 15 minutes to get it ready to cook and then it cooks for less than an hour. I served this cabbage roll soup with these ham and cheese pockets and had a soup and sandwich type thing going on and my family loved it.

This Cabbage Roll Soup Is As Tasty As It Is Healthy

(500 g) of minced chicken

vegetable oil

white onion, chopped;

garlic cloves,

white cabbage, shredded

carrot,

water (or chicken/vegetable broth)

tomato sauce

rice

sugar

Scallions

Place large soup pot over medium heat and...

Place large soup pot over medium heat and add vegetable oil. Fry minced chicken for 2-3 minutes, seasoning with salt and pepper.

Add all the listed vegetables to the minced...

Add all the listed vegetables to the minced chicken and continue cooking for 5 minutes more. Season with more salt, pepper, sugar and minced garlic.

Add rice, water and tomato sauce. Bring soup...

Add rice, water and tomato sauce. Bring soup to simmer and cook covered for 25 minutes.

Adjust seasoning to taste and serve sprinkled with...

Adjust seasoning to taste and serve sprinkled with freshly sliced scallions.

This easy Broccoli Cauliflower Soup tastes rich and comforting, but is lightened up with healthy ingredients! Packed with veggies and yummy, cheesy flavor!

Broccoli Cauliflower Soup

extra virgin olive oil

unsalted butter

carrots

salt

black pepper

flour all-purpose flour

chicken stock

milk

broccoli

cauliflower

Dijon mustard

cheddar cheese (plus additional

yeast Parmesan

In a large pot, heat the oil and butter over medium-low heat until the butter melts. Add the onion and cook until it is very brown and soft, about 8 minutes (this develops big flavor so be patient). Increase the heat to medium. Add the carrots, and cook for 3 minutes, stirring occasionally. Stir in the garlic, salt, pepper, and thyme. Sprinkle the flour over the      vegetables and mix to combine.

Cook until the flour disappears, about 2 minutes. Slowly stir in the broth. Add the milk, broccoli and cauliflower. Bring to a simmer. Place a lid over the pot, leaving it partially uncovered, and let simmer until the broccoli and cauliflower are tender, about 15 minutes, stirring occasionally.

Stir in the Dijon. With an immersion blender puree the soup until it is thick and creamy but still has some texture to it. (Alternatively, you can ladle a few scoops into a blender and puree a few batches. Be careful not to fill your blender more than halfway, as hot liquids like to splatter). Stir in the cheese. Continue stirring until the cheese is melted and the soup      is creamy, 2 to 3 minutes. Taste the soup and season with additional salt and pepper to taste. Ladle the chowder into bowls, and serve warm, sprinkled with additional cheddar as desired.

Healing Chicken and Rice Soup that is limey, salty, and so fresh! Garlic-ginger-infused broth, shredded chicken thighs, tender jasmine rice, fresh herbs, and peanuts. YUM.

Healing Chicken and Rice Soup

olive oil

garlic,

ginger,

shallot,

lbs. boneless skinless chicken thighs

turmeric

baby spinach

jasmine rice

chicken broth

soy sauce

herbs

peanuts or cashews for topping

Heat olive oil in a large soup pot over medium heat. Add the garlic, ginger, and shallots. Sauté for 3-5 minutes.

Add the chicken thighs. Sprinkle with 1 teaspoon salt and turmeric. Cook, undisturbed, for a few minutes. (Add 1/4 cup water to the pan to create a little steam bath if it&#8217;s getting too browned on the bottom.) Flip and repeat until cooked through. Remove chicken and set aside.

Add spinach and 1/2 teaspoon salt to the pan. Sauté for 2-3 minutes until wilted. Remove spinach and set aside.

Add rice to the pan. Sauté for 1-2 minutes so it picks up all the good pan flavors. Add 6 cups broth and bring to a simmer.

While the rice is cooking, shred the chicken.

When the rice is soft, add chicken and spinach back to the pan. Season with lime juice, soy sauce / fish sauce, and fresh herbs. Add extra broth as needed. YUM.

Best chicken soup I've EVERY eaten let alone made! I use udon noodles instead of rice and it is awesome!  I've been making this for my friends with COVID-19 and they swear it helps them heal!  I've made this soup so many times don't need to look at recipe any longer.

I lightly brown the chicken on one side then add all of the other ingredients  to the pot.  Spinach and toppings added at the end after pressure cooking.

This was delicious. I added an extra cup of wild rice.

Just made this and even though I had no turmeric or limes, it came out so flavorful! I love soups and I can put this one on my top 5!!

I just whipped this up because our WI Autumn was begging for a warm, enriching soup tonight. It came together so quick, and I just snuck a spoonful before serving my littles and WOW. The lime, ginger and turmeric are incredible together. You are absolutely 100% correct on all accounts and to be clear, I expect this will heal my son's ear infection instantly ;)

I was so upset when I forgot to buy peanuts on my shopping excursion today and I pretended they wouldn't be necessary -- but this recipe definitely needs some warm flavors -- the turmeric can feel a little bitter.  I added a little cumin (1/2 tsp) with the turmeric but doing multiple process tastings, it needed more.  I added two spoonfuls of peanut butter and it really helped.  I still feel it needs a little "something", but I think it is a very good starting point.  I would say that the lime juice and the cilantro really improved the flavor.  As hinted in the recipe, more broth is definitely a good idea.

I made this tonight with leftover roasted turkey and turkey broth. It was fantastic! It would be a great way to use up leftover Thanksgiving turkey.

After one bite, my 12-year-old son said, "Can you make this again?" The family all had two bowls for dinner, then he requested another one later for a snack. And one of us may have eaten a bowl of it for breakfast. I followed the recipe exactly, except for the cilantro because the store was out of it (!). New favorite soup -- definitely nourishing and super delicious.

Wow.., This is a good heart warming soup. I've tried it, the colour wasn't great, but the taste is too good. And like the name says, it really Heals...

I felt a cold coming on today and remembered I had just seen this recipe. I wanted to add even a little bit more veggie goodness so I sautéed a Serrano pepper with the garlic, ginger and shallot and then included some chopped up baby bok choy with the spinach. It was delicious, so satisfying yet fresh. Will be making again and again this fall and winter!

I made this soup tonight and it was AMAZING!!!  Even my 3 and 6 year old had seconds.  This will definitely be a winter staple in our house.  I love all of the beautiful flavors.

Made this tonight-used a little more shallot than called for and only had brown basmati rice on hand. Both my husband and I loved it! The lime juice really makes it. Can’t wait to eat the leftovers for lunch tomorrow - perfect for our rainy cold weekend at home!

Thank you so much for this recipe! I made it last night and it was perfect. My husband thought he might like a little less lime juice, but I thought it was delicious with the juice of 4. So comforting!

https://content.jwplatform.com/videos/tDJBe9aT.mp4

Healthy ground turkey soup recipe comes together in 20 minutes or less, it is packed full of protein, vegetables, and most importantly, flavor! Your whole family will love it. 

Ground Turkey Soup with Beans & Spinach (20 minutes!)

turkey

yellow onion, diced

red pepper flakes

(14.5 ounce) can diced tomatoes

(15.8

Parmesan cheese,

Heat the oil in a large pot over medium-high heat. Brown the turkey with the onions, garlic, red pepper flakes,and pepper until the turkey is cooked through and then onions are translucent (about 7 minutes).

Add the oregano, basil, tomatoes (with liquid), and beans. Stir to combine.

Reduce heat to medium-low, add spinach and cover for about 2 minutes or until spinach is wilted. Stir to combine.

Add broth, stir, and increase heat to medium. Continue to cook until heated through – about 5 minutes.

Remove from heat, stir in Parmesan and serve.

https://www.youtube.com/watch?v=1I203Byqlm0

This easy twenty minute soup is healthy, flavorful, and so easy to make! You probably have all the ingredients in your pantry and fridge to throw this together and have a nutritious dinner on the table in no time at all!

Recipe: https://www.rachelcooks.com/2014/02/03/turkey-bean-spinach-soup-healthy-soup-recipe/

20 Minute Italian Turkey Bean Soup

Hearty and healthy, this lentil soup recipe is loaded with flavorful veggies and pasta. Lentil soup is a satisfying, meatless entree you can serve in under an hour.

Lentil Soup Recipe with Pasta

onion (about 2 medium onions)

carrot (about 3 medium carrots)

celery

turnip (about 1/2 turnip)

jalapeño pepper, seeds and ribs removed, finely chopped

garlic, minced

vegetable broth

dried brown lentils (about 2 cups), rinsed

chili powder

pasta

cilantro

Heat oil over medium heat in a Dutch oven or large pot. Add onions, carrot, celery, turnip, jalapeño and salt. Cook over medium heat 8 minutes or until vegetables are crisp-tender. Add garlic and sauté 1 minute or until fragrant.

Add broth, water, tomatoes, lentils, chili powder and oregano. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until lentils are tender.

Add pasta, bring soup back to boil, and cook 10 minutes or until tender.

Ladle soup into bowls; sprinkle with cilantro.

https://embed.mediavine.com/videos/rpwr7nytkt9cmeilaicr

Lentil Soup Recipe

This recipe for vegan mushroom soup makes a rich, creamy dairy free soup that's perfect for lunch or a light dinner. Gluten free and packed with nutrients!

Creamy Hungarian Vegan Mushroom Soup (Dairy Free)

onions

lb fresh mushrooms, sliced. (~3 to 4 cups sliced). Cremini

dry white wine, OPTIONAL. Can be left out.

dill weed or 1.5 tablespoons fresh (finely chopped)

paprika

tamari sauce or coconut aminos

broth

non dairy milk

arrowroot flour (tapioca

lemon juice

parsley

greek yogurt

Heat a large pot over medium heat. Place butter* in pot and melt, coating the pan.

Place your onions in the pot and saute for 5 minutes. Add the sliced mushrooms and saute for an additional 5 minutes until mushroom are browned and coated in butter. Onions will brown as well.

Stir in the wine, dill, paprika, tamari sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.

In a separate small bowl, whisk the thickening mixture; non dairy milk and arrowroot flour. Pour the flour milk mix into the soup and stir thoroughly to blend. Cover pot and simmer for 15 more minutes, stirring occasionally. 

Finally, stir in the salt, ground black pepper, lemon juice, parsley and yogurt (or solid coconut cream). Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.

Garnish with extra chopped parsley and cracked pepper. Serve immediately or let it cool and store in airtight container in fridge.

May be placed in freezer for up to 3 months. 

This is the perfect, delicious, healthy comfort  food! Just amazing!

This soup is so good! I love how creamy it is and the mushroom add the best flavor!

I'm always looking for new soup recipes! thanks for sharing this!

This is so good! Comforting and really easy to make!

just the kind of soup I'm in the mood for on a cold winter night, thank you!

Am a huge fan of mushrooms and this soup is healthy, creamy and more comfort food...i can't wait to try it...Thanks for sharing......!

The best dish eaten in a long time. We had left over ravioli. Mushroom sauce went over it👍🏻

This recipe sounded the most flavorful of all the vegan creamy mushroom soup recipes I found, so I tried it. I used tapioca starch instead of arrowroot flour, oat milk, and plant based sour cream instead of coconut milk or yoghurt. It came out great! I cut it in half. I mixed in brown crimini and white mushrooms. All the simmering thickens it up nicely. I also used homemade vegetable stock, and home grown parsely. I didn't have dill weed, so substituted dried oregano. Great recipe!

This soup is absolutely amazing. And being Hungarian by heritage, it brought me back to my grandma's cooking in childhood -- except this soup is much healthier! I used plant based milk with a tapioca flour for the thickener - delish, and a plain goat milk yogurt with 2 tsp of lemon juice for the "sour cream" - amazing. It is inspiring me to try to adapt other Hungarian recipes with a semi-Vegan flair! Thank you so much for this version of Mushroom soup. It will be one I make over and over again. Next time I will try with coconut milk. Can't wait.

Surprisingly delicious and light. I’ll definitely make it again!

It’s getting colder here in Sweden now and this soup was so cozy and hearty! I didn’t have vegan yoghurt at home so I used oat cream instead, turned out great. Thanks for a great recipe!

I made a variant of this since I didn’t have the smoked paprika- and I wound up using basil, parsley and oregano with ghee.  I made it will all shiitakes - since I had a ton from my CSA box. Is also used coconut cream instead of milk, and I skipped the yogurt since I am lactose intolerant. It came out soooo good!

Soooo good!  I was out of paprika, so I added a little cayenne and a tsp of red pepper flakes. It still had a wonderful, complex flavor.  My partner and I loved it!!

This soup is amazing and rich in flavor.  I used coconut milk, and I did use some white wine! Fabulous recipe, will be making this often this winter!

For once I followed a recipe exactly, using butter, almond milk, coconut cream and tapioca flour.  It is wonderful.  What a blessing this is.  thank you.

I made this  today and it was divine! I'm not usually much of a soup person (basically never eat them, make them, order them out, etc) but I wanted to make something seasonal to welcome in the colder months, and this was such a good start to that tradition. I used greek yogurt and the consistency and taste were great. I added a tiny bit more paprika (didn't have any smoked!) than the recipe called for, which I recommend if you want a slightly spicier/bolder savory taste. I had also used dried parsley instead of fresh, so I added half about 8 minutes into simmering, and the other half as the directions stated. I paired it with some olive bread and have already sent the link to this recipe to basically all my friends and family members lollll will absolutely be making again!

I added turmeric and skipped the sour cream to be dairy free. Served with rice and butternut squash zoodles, and a free range egg on top. Delicious.

This soup is delicious!!! So happy I tried it.

Great recipe! I love Dill but hardly ever get a chance to use it. It went so well with the mushrooms, it’s a wonder I’ve never tried them together before! 

I added some garlic after the mushrooms began to brown (love love love garlic) and added about 2 cups of chopped collard greens with the vegetable broth (for a little color and fiber) it turned out beautifully. That’s the cool thing about soups, you can really tweak the recipe, add in a little if this or that.  

Thank you for sharing!

This soup was absolutely AMAZING! Soo delicious, the whole family loved it, even the 2 picky kids. :) I omitted the white wine, and used almond milk, then at the end added coconut yogurt instead of greek yogurt. I followed everything else in the recipe, and it was the best mushroom soup I‘ve ever had! And even Vegan! I give it 2 thumbs up! ;)

Top 21 healthy soup recipe recipes from across the web

The most viewed healthy soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Vegan Tomato Soup

Homemade Minestrone Soup

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Bean Soup {Slow Cooker, Stovetop or...

Top 21 healthy soup recipe recipes from across the web

The most viewed healthy soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Vegan Tomato Soup

Homemade Minestrone Soup

This Cabbage Roll Soup Is As Tasty ...

Broccoli Cauliflower Soup

Healing Chicken and Rice Soup

Healing Chicken and Rice Soup

Ground Turkey Soup with Beans & Spi...

Lentil Soup Recipe with Pasta

Creamy Hungarian Vegan Mushroom Sou...

Sweet Potato and Quinoa Stew

My Mom's Old-Fashioned Vegetable Be...

Easy Vegan Miso Soup with Noodles a...

Beef and Bean Soup Recipe

Creamy Rosemary Chicken Soup with R...

Fresh Pea Soup with Herbs

Classic Italian Minestrone Soup Rec...

Classic Italian Minestrone Soup Rec...

Ground Beef and Cabbage Soup

Instant Pot Vegetable Beef Soup

Chimichurri Chicken Lentil Soup

Bean Soup {Slow Cooker, Stovetop or...

The most viewed healthy soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine