20 Simple & Healthy Soup Recipes | Making Soup

Nothing can provide you with more comfort than a bowl of delicious homemade soup. For both lunch and dinner soups are a great healthy meal.

This liquid food is made by combining ingredients like meat or vegetables along with water, stock, juice or another liquid.

These soups come in two varieties, clear and thick soup.

Making natural and healthy soups could save your time and energy both.

Let’s have a look at this list of soups-

Creamy Chicken and Mushroom Soup

image source-Damn Delicious
Creamy Chicken and Mushroom Soup

This is a perfect bowl of delicious soup, providing you warmth on a cold day, can be prepared in very less time.

What ingredients are required?

  • 4 tbsp of extra virgin olive oil
  • One tsp of garlic powder
  • An lb of cut boneless skinless chicken breasts into 1-inch chunks
  • Salt and ground black pepper
  • Two medium diced onions
  • Spring rosemary
  • 1 cup half and a half or more
  • 8 cups of chicken stock
  • ¼ cup of arrowroot starch
  • A tsp of dried thyme
  • 5-6 cloves of minced garlic
  • 16 oz of thinly sliced cremini mushrooms
  • 2 tbsp of chopped fresh parsley leaves
  • Six peeled and sliced carrots

Instructions to prepare-

  • Heat the oil over medium heat in a large stockpot. Season the chicken with the salt, garlic powder, and pepper to taste. Add the chicken to the stockpot and cook it until it turns golden; set it aside.
  • Now, heat another 2 tbsp of oil in a stockpot over medium heat. Add the veggies like the mushroom, carrots, onion, and celery.
  • Stirring occasionally cook it for 5-6 minutes. Stir in the minced garlic and thyme for 1 minute.
  • Take a large bowl and whisk in arrowroot starch along with ¼ cup of chicken stock in it for about 1 minute.
  • Now, add the remaining chicken stock, chicken breasts, and arrowroot starch mixture to the stockpot. Cook it for 4-5 minutes until it gets slightly thicker.
  • Stir in half and half for about 1-2 minutes. Season this with pepper and salt to taste.

Homemade vegetable soup

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Try this veggie soup which is super easy and tasty to make.


  • One tablespoon olive oil
  • 2 cups mixed vegetables (chopped cauliflower, green beans)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of garlic powder
  • One teaspoon of thyme
  • One teaspoon of oregano
  • A bay leaf
  • 1/2 large chopped onion
  • Optional: 3 cloves of minced garlic
  • Two chopped ribs celery
  • Two sliced and peeled carrots
  • 8 cups of vegetable broth
  • One can of tomatoes (not drained)
  • Optional: Parmesan cheese

How to prepare it-

  • Heat oil in a stockpot. Add garlic (optional), chopped onions, carrots, and chopped celery stir for 3-4 minutes.
  • Add the mixed chopped vegetable and heat them for around 2-3 minutes.
  • Then add the salt, thyme, garlic powder, and oregano stirring well.
  • Add the bay leaf and vegetable broth with bouillon cubes and undrained tomatoes.
  • Boil it, and stir it in between for 8-10 minutes.
  • Can adjust the seasoning to taste.
  • Remove the bay leaf and sprinkle cheese on it.

Mushroom Barley soup

Image result for mushroom barley soup

Ingredients required-

  • 1 ½ tbsp olive oil
  • Black pepper and kosher salt
  • One large diced carrot
  • Two diced celery stalks
  • 5 cups of low-sodium vegetable or chicken broth
  • 20 ounces of sliced button mushrooms
  • Two bay leaves
  • Two tsp of fresh thyme leaves
  • Toasted Sliced sourdough
  • 1 cup barley
  • Two medium diced yellow onions

How to make it-

  • Take a medium sized pan and pour 4 cups of water in it. Add barley and bring to boil. Cover the pan and reduce the heat to medium-low and simmer for ½ an hour.
  • Heat oil in a large stockpot, add onions, salt, and ¼ tsp pepper. Cover, cook for 5 minutes.
  • Add carrot and celery and cook for an additional 6 minutes.
  • Now, add mushrooms and after that, increase the heat to medium-high. Cook for 4 minutes.
  • After adding broth, bay leaves, and thyme simmer, it uncovered for 10 minutes more.
  • Stir in the cooked barley, remove the bay leaves. Serve it after doing your desired seasoning.

Slow-Cooker Smoky Pea Soup

image source- Table for Two Blog
Slow-Cooker Smoky Pea Soup

So for making this pea soup what are the ingredients that are required?

  • Two ham hocks
  • 1 pound of green split peas
  • 2 cups of coarsely chopped carrots
  • One coarsely chopped large onions
  • A bay leaf
  • Two cans chicken broth
  • One tsp dried thyme leaves
  • Two large chopped celery stalks
  • Two chopped garlic cloves

How to make it-

  • Take a 4- quart slow cooker along and place the rinsed Ham hocks along with carrots, peas, onion, broth, thyme and leaf.
  • Cover it and cook for 4-5 hours on high flame.
  • Remove the bay leaf and transfer the ham hocks to a plate, leave it for 10 minutes to cool.
  • Shred the chicken and after that add it in the soup.

Carrot ginger soup

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This American soup is preferred as one of the healthiest soup and has 263 calories from fat 117 in each serving.

Ingredients required-

For the soup-

  • One large chopped yellow onion
  • A large potato peeled and cubed
  • 5 pounds of peeled and chopped carrots
  • 2 tbsp of butter
  • 4 cups of chicken or vegetable stock
  • 2 tbsp of grated ginger
  • One zested orange
  • 2 cups of water
  • Salt to taste

For the sautéed onions

  • Two finely chopped onions
  • 2 tbsp of olive oil
  • Salt

How to prepare it-

  • Melt butter in a large soup pot over medium heat, add the onions and stir it for 3 minutes.
  • Add the Carrots and potato and cook it for an additional 5 minutes.
  • Pour in the chicken or vegetable stock along with 2 cups of water. Stir it and bring to boil. Reduce the heat to low and add grated ginger and orange zest to it.
  • Cover the pot and leave it for 35 minutes to simmer.
  • Also, don’t forget to stir occasionally. When the veggies are cooked turn the heat off and leave the pot uncovered for 15 minutes.
  • Fill the half of the bowl of a blender for making the puree of the soup. Blend it on low speed with gradually increasing the rate too high. Blend it until it smoothens.
  • Pour it in a different bowl and serve it.

Sautéed onions

  • Heat 2-3 tbsp of olive oil in a large skillet over medium-high heat. Add the chopped onions and mix well, continue cooking, frequently stirring for 5 minutes.
  • Add salt and cook it for another 10 minutes.

Crock Pot Vegetarian Split Pea Soup Recipe

Healthy pea soup for a healthy start of the day. But takes a little bit time.

Image result for Crock Pot Vegetarian Split Pea Soup Recipe


  • 2 cups of uncooked green split peas
  • 8 cups of vegetable broth
  • One diced onion
  • Two minced cloves garlic
  • One teaspoon of dry mustard
  • One teaspoon of cumin
  • Two sliced carrots
  • One teaspoon of sage
  • One teaspoon of thyme
  • Three bay leaves
  • Two cubes of vegetarian bouillon
  • Two chopped potatoes
  • Optional: 2 chopped ribs celery

How to make it-

  • In a crock pot place the vegetable broth, Split Peas, and bouillon cubes giving it a quick stir for breaking the cubes.
  • Add the chopped potatoes, carrots, garlic, onion, and celery.
  • Afterwards, add thyme, mustard, cumin, sage, and bay leaves stir it and season with salt and pepper.
  • Cover and cook the crock-pot low setting for four hours.
  • Season it to taste and serve after removing the bay leaf.

Snap Pea and Lettuce Soup

image source-Country Living Magazine
Snap Pea and Lettuce Soup


  • Two chopped romaine hearts
  • ¼ cup of butter
  • 8 cups of Chicken Stock
  • 3 tbsp of fresh Tarragon
  • Freshly ground black pepper
  • Two sliced leeks
  • 2 Yukon Gold peeled Potatoes
  • Kosher Salt
  • ½ cup of buttermilk
  • 1 pound of trimmed snap peas


  • In a medium pot, cook the leeks in butter until tender. Add the Yukon gold potatoes and chicken stock and simmer it until the vegetables become tender.
  • Now, add the romaine hearts and snap peas until bright green.
  • Add fresh tarragon and puree it until smoothens.
  • Also, stir in buttermilk.
  • Season with salt and black pepper and serve.

Lentil vegetable soup

Image result for Lentil vegetable soup


  • 2 tbsp olive or vegetable oil
  • Three bay leaves (optional)
  • 8 cups of water
  • 1 3/4 cups of green lentils
  • Two chopped potatoes
  • One bunch of coarsely chopped spinach
  • Three chopped carrots
  • One diced onion
  • One tsp. salt
  • Two stalks of chopped celery
  • Four cloves of minced garlic

How to make it-

  • In a large stock pot heat the olive oil and add celery, onions, carrots, and garlic and cook for 10-12 minutes.
  • Then add the water, lentils and bay leaves, simmer for 30 minutes, stirring occasionally.
  • Add potatoes and cook for an additional 10 minutes followed by spinach and cook it for another 2 minutes. Stir occasionally.
  • Remove the soup from heat and add salt and red wine vinegar stirring to combine.
  • Adjust seasonings to taste.
  • Remove the bay leaves before serving.

Loaded Broccoli and potato soup

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Quick light dinner in winters, here is the recipe.

What do we need?

  • One medium onion, diced
  • 2-3 cloves of minced garlic
  • Three large peeled and diced carrot
  • Five medium peeled and cubed potatoes
  • Two small washed and diced small heads of broccoli
  • 3 tbsp of butter
  • 1 -2 tbsp of extra virgin olive oil
  • 32 oz of homemade chicken broth
  • Six slices of cooked and chopped bacon
  • Organic shredded cheese (optional)
  • One tsp of dried oregano
  • 2 cups of almond oil
  • One tsp of salt
  • ¼ cup of arrowroot starch
  • ½ tsp of freshly ground black pepper

How to prepare it?

  • Heat oil overheats in a large pot. Add the onions and saute it until they are translucent. Then add the garlic and saute it for 30 seconds.
  • Add the chicken broth, potatoes, and carrots and bring to boil.
  • Cover it, then reduce the heat to medium and cook for 10 minutes.
  • Use a handheld mixer to puree the vegetables.
  • Add broccoli, and cook for an additional 10 minutes.
  • Melt butter in a medium saucepan, while the above is simmering. Add arrowroot starch and almond milk, cook for 3-5 minutes, stirring constantly.
  • Remove it from stove top and add it to the soup. Stir well.
  • Season the soup with freshly ground black pepper, salt, and oregano.
  • Add some more milk for thinner consistency.
  • Serve it warm and top it with bacon pieces and cheese. (just a suggestion)

Ginger Chicken soup with Vegetables

image source-Real Simple
Ginger Chicken soup with Vegetables


  • One small thinly sliced red onion
  • 2 tbsp of olive oil
  • 3 tbsp of grated fresh ginger
  • Two cans of low-sodium chicken broth
  • ½ tsp of Kosher salt
  • Four sliced scallions
  • Two medium peeled and sliced carrots
  • Three cloves
  • Two medium finely peeled and chopped garlic
  • Four biscuits (optional)
  • One medium peeled and chopped turnip
  • ½ pound of rotisserie chicken
  • Two stalks of thinly sliced celery
  • ½ cup of frozen peas

How to make it-

  • In a saucepan heat the oil over medium heat. Add the onion, garlic, along with ginger and cook it for 1-2 minutes, stirring until fragrant.
  • Now, add broth, carrots, parsnips, turnip, celery, and ½ tsp of salt. Reduce the heat and simmer until the vegetables are tender for about 15-20 minutes.
  • Shred the chicken meat so as discarding the skin and bones.
  • In the saucepan add the chicken, scallions, and peas to cook for 3-4 minutes.
  • Serve and enjoy!

Creamy potato and leek soup

Image result for Creamy potato and leek soup

A creamy and healthy recipe to note down.

What do you need?

  • Two thinly sliced leeks
  • 1 tbsp of olive oil
  • Three medium peeled and diced potatoes
  • 2 cups of chicken or vegetable broth
  • Four strips of crumbled cooked bacon
  • 2 cups of almond milk
  • Two cloves of minced garlic
  • Salt and pepper to taste

How to prepare it?

  • Take a pot and heat oil in it over medium heat and saute sliced leeks until gets tender. Stir occasionally.
  • Season them with freshly ground black pepper and salt.
  • Add garlic (minced) and saute for 30 seconds.
  • Add the cubed potatoes and chicken or vegetable broth to the pot and bring to boil over medium heat.
  • Cover the pot with a lid and boil it for about 10 to 15 minutes. Add the 2 cups of almond milk.
  • Puree the soup until smooth with the use of a stick blender.
  • Season it with salt and pepper to taste.
  • Serve it with a sprinkle of crumbled bacon, slices of leeks and freshly ground black pepper.

Vegan tomato and Barley Vegetable Soup

Image result for Vegan tomato and Barley Vegetable Soup


  • 2 -3 cloves of minced garlic
  • Two medium chopped carrots
  • 1/2 chopped onion
  • 1 cup of pearl barley
  • ½ tsp of Italian seasoning
  • 3 cups of vegetable broth
  • One can of diced tomatoes (do not drain)
  • 1 tbsp of olive oil
  • Two ribs of chopped celery
  • Optional: 2 cups of fresh spinach leaves
  • Salt to taste
  • Pepper to taste

Steps to make it-

  • In a large stockpot, heat the oil and add the garlic and onion for about a minute. Add carrot and celery, and cook for 4-5 minutes.
  • Afterwards, add the vegetable broth, diced tomatoes, Italian seasoning, and barley. Stir well to combine them all.
  • Boil it, cover it and then reduce to simmer.
  • Now cook it for another 30-40 minutes and if needed add some water.
  • After the Barley is cooked, add spinach and stir for an additional minute.
  • Turn off the heat and serve the soup, seasoning with salt and pepper.

Slow cooker beef stew recipe

Slow cooker beef stew

A delicious meat soup recipe is coming for you.


  • 1 ½ lb of beef cubed stew meat
  • Two large parsnips
  • Eight peeled and cut carrots
  • Two bay leaves
  • One large yellow onions (cut)
  • ½ tsp of peppercorns
  • 4 cups of beef stock
  • Two tbs water
  • ¼ cup of Tapioca flour
  • One tbs of Fresh Thyme
  • Two tsp coarse real salt
  • Two tbs of extra virgin olive oil

Instructions to prepare-

  • In a large stockpot heat the olive oil over medium heat. Season chicken breasts with pepper, garlic powder and, salt, add it to the stockpot and cook until golden; set aside.
  • In the stockpot, heat another 2 tbsp of oil over medium heat. Now, add the carrots, onions, mushrooms, and celery.
  • Stir occasionally while cooking for 5-6 minutes.
  • Add the minced garlic and thyme and stir for about 1 minute.
  • Whisk in the arrowroot starch, in a large bowl along with the chicken stock for 1 minute.
  • Add remaining chicken breasts, chicken stock along with arrowroot starch mixture to it, cook, stirring occasionally for about 4-5 minutes.
  • Stir in half and half for 1-2 minutes, season with salt and pepper.
  • Serve immediately!

Cannellini White Bean Soup with Swiss Chard

Image result for Vegan tomato and Barley Vegetable Soup


  • 2/3 cup of chopped onion
  • Two teaspoons of olive oil
  • 3 cups of Vegetable Broth
  • 1/3 cup of macaroni (optional)
  • One drained can cannellini beans
  • 2 cups of chopped Swiss chard
  • 1/2 cup of corn kernels (optional)
  • One chopped medium carrot
  • Two diced cup of ribs celery
  • Two cloves of minced garlic
  • One teaspoon of Italian seasoning
  • Salt and pepper, to taste

How to prepare it-

  • Heat olive oil in a large soup pot and add onions, garlic, celery and carrot for 2-3 minutes.
  • Add the swiss chard, beans, vegetable broth, pasta, and Italian seasoning, stirring to combine.
  • Boil it, and heat for 8-10 minutes.
  • Enjoy the soup!

Vegetarian Thai Coconut Vegetable Soup Recipe

Image result for Vegetarian Thai Coconut Vegetable Soup Recipe

To know this Thai coconut soup, let’s see what ingredients do you need-

  • Two diced bell papers
  • Three minced garlic cloves
  • ½ tsp of coriander
  • ¼ tsp of cayenne
  • 4 tbsp of olive oil
  • One sliced carrot
  • Optional: 1 can chickpeas
  • ½ tsp cumin
  • One diced onions
  • 2 ½ cups of diced tomatoes
  • Three limes (Freshly squeezed juice)
  • ½ cup of vegetable broth
  • One tsp salt
  • 1 cup of peanut butter
  • A cup of coconut milk
  • ½ cup of basil

How to prepare it-

  • In a large pot heat the olive oil and saute the onions, garlic, and peppers in it for about 3-5 minutes.
  • Add the remaining ingredients but basil and bring to a simmer. In low heat cook for about 1 hour.
  • Puree half of the soup through the blender until it smoothens appropriately then return to the pot.
  • Now, add basil and then serve and enjoy.

Vegan Pumpkin and sweet potato soup

Image result for Vegan Pumpkin and sweet potato soup


  • A tbsp of margarine
  • One diced onion
  • One ½s peeled and chopped pumpkin
  • Three chopped sweet potatoes
  • 7 cups of vegetable broth
  • Two stalks of diced celery
  • 1 cup of white wine
  • 2 tbsp of chopped fresh thyme

How to make it-

  • Take a large soup pot and heat onions and celery in margarine for 2 minutes. Add wine after reducing the heat and simmer for five more minutes.
  • Add the other ingredients and allow to simmer and cook for at least ½ an hour.
  • Puree in a food processor and serve afterwards.


image source-Taste of Home

Easy recipe but many ingredients are required, have a look at the list-

  • 2 tbsp of olive oil
  • Two chopped carrots
  • 1 cup water
  • Two peeled and cut into 1-inch chunks Yukon Gold Potatoes
  • Two cans of white cannellini beans
  • ½ small head shredded cabbage
  • ¼ pound green beans
  • Three cans of low-sodium beef broth
  • One chopped large onion
  • 1 cup of small dried pasta
  • ½ tsp of Kosher salt
  • 1 cup of chopped broccoli
  • Freshly grated Parmesan
  • Two chopped celery stalks
  • One tsp of dried thyme leaves
  • One can diced tomatoes

Steps to prepare the soup-

  • Firstly, warm the oil in a stockpot over medium-high heat and add carrots, onion, and celery for 5 minutes.
  • Add the water, broth, beans, potatoes, beans, cabbage, pasta, thyme, and salt. Bring to boil by increasing the heat, and after that reduce the heat to medium and simmer for 15 minutes, covering it a little.
  • Add beans, tomatoes, and broccoli, cook for additional 5-10 minutes. Sprinkle with Parmesan.

Butternut Squash Apple

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A simple and healthy recipe with Parmesan croutons.


For the soup-

  • 2 tbsp olive oil
  • ¼ tsp of cayenne pepper
  • 3-4 cups of divided low sodium chicken stock
  • Two peeled and diced large butternut squash
  • Three large peeled, cored, and diced (roughly) apples
  • ¼ tsp black pepper
  • Two chopped medium-size yellow onions
  • ½ tsp of freshly grated nutmeg
  • One ¼ of Kosher salt

For the sage parmesan croutons-

  • 3 tbsp of grated parmesan
  • 2 tbsp of minced fresh sage
  • 6 cups of whole grain bread cubes
  • 3 tbsp of olive oil
  • ½ tsp of kosher salt

Steps to prepare-

  • Preheat the oven to 375 degrees and alongside heat olive oil in a large stockpot over low heat. Stir in onions and cook for 15-20 minutes.
  • Add the peeled and cut squash as well as apples. Also, add 2 cups of stock.
  • Bring it to boil and reduce the heat to low then cover and cook for about 20-30 minutes.
  • Meanwhile, you can prepare the croutons. So, at, put the bread cubes o large baking sheet, drizzle it with oil and sprinkle salt and sage. Toss it to coat these. After spreading the bread cubes in a single layer bake it for 10-12 minutes (tossing once). Sprinkle parmesan cheese and set aside.
  • Puree the soup with the blender when the apple and squash seem to be tender enough. When it is doe return the soup to the pot. Then add 1 cup of the remaining stock, stirring it to reach the desired consistency. Add salt, black pepper, nutmeg, and cayenne.
  • Serve it with the croutons.

Ultimate Chicken Noodle Soup

Image result for Ultimate Chicken Noodle Soup


  • 2 tbsp of olive oil
  • Two sliced celery stalks
  • Five chopped garlic cloves
  • 8 cup chicken stock
  • 2 ½ pound of bone-in, skinless chicken
  • 3 tbsp of chopped fresh leaf parsley
  • 2 tbsp chopped fresh dill
  • One chopped small onion
  • Kosher salt
  • 2 tbsp of fresh lemon juice
  • 3 tbsp of chopped fresh flat-leaf parsley
  • 2 ½ uncooked wide egg noodles
  • ¼ dry white wine
  • Black pepper (freshly ground)

Steps to prepare-

  • Heat the oil in a large pot over medium heat. Add onion, carrots, garlic, and celery and season it with salt and pepper. Bring it to boil over high heat.
  • Reduce the heat and simmer for 40-45 minutes.
  • Remove the chicken (chop the chicken breasts into large bite-size pieces and shred thighs with two forks). After discarding the bones, return it to the pot.
  • Stir in noodles to the soup and cook for 6-7 minutes. Remove from the heat and add parsley, dill and lemon juice.
  • Season as you like and serve!

Split Pea and Tomato soup with Bacon

image source-Woman's Day
Split Pea and Tomato soup with Bacon


  • 2 tbsp Dijon Mustard
  • Four sliced smoked bacon
  • Kosher salt
  • Two medium carrots
  • 1 ½ cup of green split peas
  • Chopped Parsley
  • Croutons
  • One large onion
  • Two stalk celery
  • Four cloves of garlic
  • Six sprigs fresh thyme
  • Pepper
  • One can of petite diced tomatoes
  • Crisp bacon

How to prepare it-

  • Microwave the bacon slices for 3 minutes on high.
  • In a 5-quart slow cooker add the tomatoes, 5 cups water, mustard, and ½ tsp of salt and pepper.
  • Add the bacon which should be partially cooked. Also, stir in garlic, split peas, carrots, onion, celery, and thyme to combine them. Cover it, and cook for 7-8 hours on low.
  • Remove the bacon slices and thyme. Serve with croutons, parsley, and bacon.

Have a soupy day!


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