11 Easy Healthy Soup Recipes That Feel Like A Warm Hug

Are you craving that soul-soothing comfort that only a warm bowl of soup can provide, but worried it might derail your healthy eating goals? It’s a common feeling. So many “comforting” recipes seem to be loaded with heavy creams, excessive sodium, and refined ingredients that leave you feeling sluggish rather than nourished. You’re looking for that perfect balance—a delicious, satisfying meal that feels like a warm hug in a bowl without the unhealthy baggage.

Here’s the great news: You absolutely don’t have to choose between comfort and health.

Healthy soup recipes successfully combine nutrient-dense ingredients like a variety of vegetables, fiber-rich legumes, and lean proteins in a hydrating broth. They are designed to be low in calories but high in essential vitamins and fiber, making them a perfectly comforting, deeply satisfying, and nourishing meal choice, especially during colder months or when your immune system needs a little extra support. This collection delivers on that promise with 11 easy, wholesome recipes you’ll want to make again and again.

Craving Comfort in a Bowl But Want to Keep It Healthy?

The best healthy soup recipes deliver comfort by combining nutrient-dense ingredients like vegetables, legumes, and lean proteins in a flavorful, hydrating broth. They are often low in calories but high in fiber and vitamins, making them a satisfying and nourishing meal choice, especially when you’re feeling unwell or during colder months.

There’s a reason we describe a good soup as a “warm hug in a bowl.” It’s a universal comfort food that connects us to feelings of warmth, safety, and care. But so often, that comfort comes at a cost, with recipes relying on heavy cream, loads of butter, or excessive salt for flavor.

The truth is, you can achieve that same depth of flavor and comforting texture using smart, wholesome techniques. Think of blending beans for creaminess, roasting vegetables to unlock their natural sweetness, and using powerful aromatics like ginger and garlic to build a flavor base. This post is your guide to just that—11 simple, delicious, and genuinely healthy soup recipes perfect for any occasion, proving that nourishing your body can also feel incredibly comforting.

11 Easy Healthy Soup Recipes That Feel Like A Warm Hug (Updated for 2025)

The easiest and healthiest soup recipes often feature a simple list of whole-food ingredients that can be prepared in one pot and are easily adaptable. The best recipes include a balance of vegetables for vitamins, lean protein and/or legumes for satiety, and a flavorful broth.

Below is a curated list of our favorite comforting and healthy soup recipes. From a high-fiber lentil soup to a spicy red curry and a classic chicken tortellini, there’s a perfect bowl here for every craving and every occasion.

1. Hearty Lentil Soup

Ingredients:
* 1 tbsp olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 tbsp tomato paste
* 1 cup brown or green lentils, rinsed
* 6 cups vegetable broth
* 1 tsp dried thyme
* Salt and pepper to taste

Instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery (this trio is called a mirepoix) and cook until softened, about 8-10 minutes.
2. Stir in the garlic and tomato paste. Cook for another minute until the garlic is fragrant and the paste has deepened in color.
3. Add the rinsed lentils, vegetable broth, and thyme. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer.
4. Cover and cook for 25-30 minutes, or until the lentils are tender and creamy.
5. Season generously with salt and fresh black pepper before serving.

Pro-Tip: For a deeper, richer flavor, allow the onions to slowly caramelize for 15-20 minutes before adding the other vegetables. This small step requires a little patience but makes a huge difference in the final taste.

Save this high-protein recipe for your next meal prep session!

2. Immunity-Boosting Chicken Soup

Ingredients:
* 1 tbsp olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 tbsp fresh ginger, grated
* 1 tsp turmeric powder
* 6 cups chicken broth
* 2 cooked chicken breasts, shredded
* 1/2 cup red lentils, rinsed
* 1 cup chopped kale
* Juice of 1/2 lemon

Instructions:
1. In a large pot, heat olive oil over medium heat. Sauté the onion until it becomes soft and translucent.
2. Add the minced garlic, grated ginger, and turmeric powder. Cook for 1 minute, stirring constantly, until very fragrant.
3. Pour in the chicken broth and bring everything to a simmer.
4. Stir in the shredded chicken and the rinsed red lentils. Simmer for 15-20 minutes until the lentils are completely soft and have started to break down, naturally thickening the soup.
5. Add the chopped kale and cook for just 2-3 more minutes until it’s wilted but still bright green.
6. Remove the pot from the heat and stir in the fresh lemon juice. Season to taste with salt and pepper.

Lesson Learned: Use red lentils, not brown or green, for this recipe. They break down completely, naturally thickening the broth into a creamy, comforting consistency without any need for cream or flour. It’s a game-changer!

Pin this for the next time you need a comforting immunity boost!

3. Roasted Vegetable & Miso Soup

Ingredients:
* 1 sweet potato, peeled and cubed
* 2 leeks, white and light green parts only, sliced
* 1 head of broccoli, chopped into florets
* 1 can (15 oz) chickpeas, rinsed and drained
* 2 tbsp olive oil
* 4 cups vegetable broth
* 1 tbsp white miso paste

Instructions:
1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the sweet potato, leeks, broccoli, and chickpeas with olive oil, salt, and pepper until evenly coated.
3. Roast for 20-25 minutes, until the vegetables are tender and have developed some delicious caramelized, browned edges.
4. Transfer about half of the roasted vegetable mixture to a blender. Add the vegetable broth and blend until the soup is completely smooth.
5. Pour the blended soup back into a large pot and stir in the remaining roasted vegetables.
6. In a small bowl, whisk the miso paste with a little bit of warm water to create a smooth slurry. Stir this into the soup. Heat gently, but do not let it boil, as boiling can damage the beneficial probiotics in the miso.

Pro-Tip: Don’t overcrowd your baking sheet when roasting vegetables. Use two sheets if necessary. This gives the veggies space to roast and caramelize rather than just steam, which is the absolute key to developing a deep, rich flavor.

Your gut will thank you! Save this delicious roasted veggie soup recipe.

4. One-Pot Chicken and Rice Soup

Ingredients:
* 1 tbsp olive oil
* 1 cup pre-chopped mirepoix (carrots, onion, celery)
* 2 cloves garlic, minced
* 6 cups chicken broth
* 2 bone-in chicken thighs
* 1 tsp dried tarragon
* 1/2 cup instant brown rice
* Fresh parsley, chopped, for garnish

Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the mirepoix and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds more.
2. Add the chicken broth, bone-in chicken thighs, and dried tarragon. Bring the soup to a boil, then reduce the heat to a simmer.
3. Cover and cook for 20-25 minutes, until the chicken is cooked through and tender.
4. Carefully remove the chicken thighs from the pot. Once they are cool enough to handle, shred the meat from the bones and discard the bones.
5. Return the shredded chicken to the pot. Stir in the instant brown rice and cook for 5-10 minutes, or until the rice is tender.
6. Garnish generously with fresh parsley before serving.

Pro-Tip: Using bone-in chicken thighs is a secret weapon for flavor. As they simmer, they create a much richer, more flavorful broth than you would get from using boneless, skinless breasts. It’s a simple swap that elevates the entire soup.

Click to save this ultimate one-pot comfort food recipe!

5. Creamy Tomato & White Bean Soup

Ingredients:
* 1 tbsp olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 can (28 oz) crushed tomatoes
* 1 can (15 oz) cannellini beans, rinsed and drained
* 2 cups vegetable broth
* 1 tsp dried basil
* Salt and pepper to taste

Instructions:
1. Heat the olive oil in a pot or Dutch oven over medium heat. Sauté the onion until soft, then add the minced garlic and cook for 1 more minute until fragrant.
2. Stir in the crushed tomatoes, the entire can of rinsed cannellini beans, the vegetable broth, and the dried basil.
3. Bring the soup to a simmer and cook for about 10 minutes to allow all the flavors to meld together.
4. Use an immersion blender to blend the soup directly in the pot until it’s completely smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender.
5. Season with salt and pepper to your liking and serve hot.

Lesson Learned: Don’t skip rinsing the cannellini beans. This simple step removes the starchy, sometimes metallic-tasting liquid from the can. The result is a cleaner, fresher flavor and it gives you better control over the soup’s final sodium content.

Pin this creamy, dreamy (and healthy!) tomato soup for later.

6. Classic Minestrone Soup

Ingredients:
* 1 tbsp olive oil
* 1 onion, 2 carrots, 2 celery stalks (mirepoix), chopped
* 2 cloves garlic, minced
* 1 can (15 oz) cannellini beans, rinsed
* 1 can (14.5 oz) diced tomatoes, undrained
* 4 cups vegetable broth
* 1 cup chopped green beans
* 1/2 cup small pasta (like ditalini)
* 2 cups fresh spinach

Instructions:
1. Heat the oil in a large pot. Cook the mirepoix (onion, carrots, celery) until tender, about 8 minutes. Add the garlic and cook for another minute.
2. Stir in the diced tomatoes (with their juice) and the vegetable broth. Bring the mixture to a boil.
3. Add the rinsed cannellini beans, fresh green beans, and the small pasta. Reduce the heat and simmer for 8-10 minutes, or until the pasta is cooked al dente.
4. Stir in the fresh spinach and cook just until it wilts, which only takes about a minute.
5. Season with salt and pepper. Serve immediately, garnished with a sprinkle of Parmesan if desired.

Pro-Tip: To prevent mushy pasta in leftovers, cook the pasta separately and add it to individual bowls right before serving. If you know you’re going to eat the whole batch in one sitting, cooking it directly in the pot is perfectly fine and saves a dish!

Get the taste of Italy! Save this classic Minestrone recipe now.

7. Creamy Potato Leek Soup

Ingredients:
* 2 tbsp butter or olive oil
* 3 large leeks, white and light green parts only, thoroughly washed and sliced
* 4 cups Yukon Gold potatoes, peeled and cubed
* 5 cups vegetable or chicken broth
* Optional: 2-3 tbsp Boursin cheese
* Salt, white pepper, and fresh chives for garnish

Instructions:
1. In a large pot, melt the butter over medium-low heat. Add the sliced leeks and cook slowly for about 10 minutes until they are very soft but not browned.
2. Add the cubed potatoes and the broth. Increase the heat to bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, until the potatoes are completely fork-tender.
3. Use an immersion blender to carefully blend the soup until it’s perfectly smooth and velvety.
4. If you’re using it for an extra creamy, flavorful boost, stir in the Boursin cheese until it melts completely into the soup.
5. Season with salt and white pepper (it blends in visually). Serve hot, garnished with fresh chives.

Lesson Learned: Only use the white and light green parts of the leeks for the soup. The dark green tops are very tough and fibrous; they can give the soup a bitter taste and a gritty texture. Save those tough greens for making homemade vegetable stock!

Save this elegant and easy soup recipe for a sophisticated meal.

8. Red Curry Coconut Soup with Chicken

Ingredients:
* 1 tbsp coconut oil
* 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
* 1 tbsp fresh ginger, grated
* 2 cloves garlic, minced
* 2 tbsp red curry paste
* 1 can (13.5 oz) full-fat coconut milk
* 2 cups chicken broth
* 1 red bell pepper, thinly sliced
* Juice of 1 lime, plus wedges for serving
* Fresh cilantro for garnish

Instructions:
1. Heat coconut oil in a pot over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. Add the ginger and garlic to the now-empty pot and cook for 30 seconds. Stir in the red curry paste and cook for 1 minute, stirring constantly, until it’s dark and fragrant.
3. Whisk in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
4. Add the sliced bell pepper and the cooked chicken back to the pot. Simmer for 5-7 minutes until the peppers are tender but still have a slight crunch.
5. Remove from heat and stir in the fresh lime juice. Garnish generously with fresh cilantro and serve with lime wedges.

Pro-Tip: The most important step for maximum flavor is to “bloom” the curry paste. Frying it in the pot for a minute before adding any liquids toasts the spices and aromatics within the paste, releasing a much deeper and more complex flavor into your soup.

Craving flavor? Pin this spicy and creamy curry soup recipe!

9. Quick Chicken Tortellini Soup

Ingredients:
* 6 cups chicken broth
* 2 cups shredded rotisserie chicken
* 1 cup frozen mixed vegetables (peas, carrots, corn)
* 1 package (9 oz) refrigerated cheese tortellini
* 1 tsp Italian seasoning
* Salt and pepper to taste
* Grated Parmesan cheese for serving

Instructions:
1. In a large pot, bring the chicken broth to a rolling boil.
2. Add the shredded rotisserie chicken, the frozen mixed vegetables, the entire package of tortellini, and the Italian seasoning.
3. Return the soup to a simmer and cook for 5-7 minutes, or until the tortellini are tender and float to the surface. It’s that fast!
4. Season with salt and pepper to your preference.
5. Serve hot, topped with a generous sprinkle of grated Parmesan cheese.

Lesson Learned: Use refrigerated tortellini, not the dried kind from the pasta aisle. It cooks much faster (usually in under 7 minutes), which is the entire key to making this a genuinely quick and life-saving weeknight meal.

Your new favorite 15-minute meal! Save this recipe now.

10. Customizable Classic Vegetable Soup

Ingredients:
* 1 tbsp olive oil
* 1 onion, chopped
* 2 carrots, sliced
* 2 celery stalks, sliced
* 1 potato, diced
* 6 cups vegetable broth
* 1 can (14.5 oz) diced tomatoes
* 1 cup chopped cabbage
* 1 cup frozen peas
* 1 tsp dried herbs (thyme or oregano)

Instructions:
1. Heat olive oil in a large pot. Add the onion, carrots, celery, and potato. Cook for 5-7 minutes, stirring occasionally, until slightly softened.
2. Pour in the vegetable broth and the undrained can of diced tomatoes. Bring the soup to a simmer.
3. Cook for 10-15 minutes, or until the potatoes and carrots are tender.
4. Stir in the chopped cabbage, frozen peas, and dried herbs. Cook for another 5 minutes, just until the cabbage is wilted and the peas are bright green.
5. Season with salt and pepper to taste before serving.

Pro-Tip: The secret to perfectly cooked (not mushy) vegetable soup is timing. Add heartier vegetables like potatoes and carrots at the beginning with the broth. Then, add quick-cooking vegetables like peas, corn, spinach, and cabbage in the last 5 minutes of cooking.

The perfect “clean out the fridge” meal! Pin this versatile recipe.

11. Velvety Butternut Squash Soup

Ingredients:
* 1 medium butternut squash, peeled, seeded, and cubed
* 1 tbsp olive oil
* 1 onion, chopped
* 4 cups vegetable broth
* 1/2 cup canned coconut milk (full-fat for creaminess)
* 1/2 tsp curry powder
* 1/4 tsp cinnamon
* Salt and pepper to taste

Instructions:
1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized at the edges.
2. While the squash is roasting, sauté the chopped onion in a large pot until soft.
3. Add the roasted squash, vegetable broth, curry powder, and cinnamon to the pot with the onions. Bring to a simmer and cook for 5 minutes to let the flavors marry.
4. Use an immersion blender to blend the soup until it’s completely smooth and velvety.
5. Stir in the coconut milk and gently heat through, but do not let it boil. Season to taste with additional salt and pepper if needed.

Lesson Learned: Roasting the squash before blending is a non-negotiable step in my experience. It deeply caramelizes the natural sugars in the squash, creating a sweet, nutty, complex flavor that you simply cannot achieve by just boiling it in the broth.

Pin this taste of autumn for a cozy and healthy meal!

Key Takeaways: Your Quick Guide to Healthy, Comforting Soups

Embrace Natural Thickeners: Use ingredients like red lentils, puréed white beans, or blended potatoes to create a luxuriously creamy texture without any heavy cream. This boosts fiber and nutrients while cutting down on saturated fat.
Roast for Flavor: Roasting vegetables like butternut squash, sweet potatoes, broccoli, and leeks before adding them to the soup is the single best way to deepen their flavor through caramelization.
One-Pot is Your Friend: Many incredibly healthy soups, like Minestrone or Chicken and Rice, can be made entirely in one pot. This means less cleanup and a more streamlined cooking process, perfect for busy weeknights.
Boost with Aromatics: Never underestimate the power of fresh ginger, garlic, herbs, and spices. “Blooming” spices like turmeric and curry paste by frying them briefly before adding liquid unlocks a world of flavor.
Meal-Prep Friendly: The vast majority of these broth-based and puréed soups freeze beautifully. Make a large batch on the weekend and freeze it in individual portions for quick, healthy, and comforting meals anytime you need them.

Final Thoughts

Creating a nourishing, comforting meal is a powerful act of self-care, and it doesn’t have to be complicated. Each of these recipes proves that you can wrap yourself in that “warm hug” feeling while fueling your body with wholesome, vibrant ingredients. Whether you need a quick weeknight dinner, a meal-prep champion, or an immunity-boosting elixir, the perfect bowl is just a few simple steps away.

What soup are you most excited to curl up with first? Let us know in the comments below

11 Easy Healthy Soup Recipes That Feel Like A Warm Hug

Craving Comfort in a Bowl But Want to Keep It Healthy?