Top Easy Healthy Soup Recipes

Nabiilah is a blogger who loves baking, cooking, and trying new recipes.

Easy Tomato Soup

Creamy Roasted Tomato Basil Soup

Serves 6

Ingredients

Vegan, Gluten free

Produce

• 2 cups Basil, lightly packed fresh leaves
• 8 whole cloves Garlic
• 1167 g Grape
• 1 Onion, large
• 2 Potatoes (200 g | 7 oz)
• 1 Red bell pepper
• 2 1/3 kg Roma tomatoes

Canned Goods

• 3 tbsp Tomato paste
• 4 cups Vegetable broth

Baking & Spices

• 1 Salt and freshly ground black pepper

Oils & Vinegars

• 3 tbsp Olive oil

INSTRUCTIONS

1. Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
2. While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potatoes begin to crisp on their outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
3. Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
4. Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a textured smoother soup.
5. Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy, crusty bread.

Potato Soup

Baked Potato Soup

Ingredients

Meat

• 1 package Bacon

Produce

• 3 Green onions, thin
• 6 Russet potatoes

Baking & Spices

• 1/4 cup All-purpose flour
• 1 Salt and pepper

Dairy

• 5 tbsp Butter, unsalted
• 1 1/2 cup Cheddar cheese + more
• 4 cups Milk
• 1/2 cup Sour cream

Instructions

1. Peel and cube the potatoes and keep submerged in a bowl of water to avoid discoloration of the potatoes until you need them.
2. Cook the diced bacon in a big skillet on medium heat until brown and crispy. Transfer to a paper towel lined plate to cool.
3. In a large stockpot melt the butter over medium heat. Whisk in the flour until lightly browned for about one minute. Gradually whisk in the milk, and cook, continue whisking until slightly thickened, about 1-2 minutes. Stir in the potatoes and about half of the sliced green onions.
4. Bring the soup to a boil for a short time. Reduce the heat and simmer until the potatoes are tender, about 15-20 minutes. Stir in the cheese, sour cream, salt and pepper, to taste. If the soup is too thick, you can always add more milk if needed until you reach a desired consistency.
5. Serve warm and garnish with a dollop of sour cream, salt and pepper, a sprinkle of sliced green onion, crispy bacon bits, and grated cheddar cheese.

Smoked Sausage, Kale and Potato Soup

35 mins to make

Ingredients

Gluten free

Meat

• 1 package Sausage, smoked

Produce

• 3 Garlic cloves
• 4 cups Kale, leaves
• 3 cups Potatoes
• 1 sprig Rosemary, fresh
• 1/2 tsp Thyme, dried
• 1 Yellow onion

Refrigerated

• 2 cups Soy milk

Canned Goods

• 1 carton Chicken broth, low-sodium fat-free

Baking & Spices

• 1 Salt and fresh ground pepper

Oils & Vinegars

• 2 tbsp Olive oil

Dairy

• 1 tbsp Butter

Instructions

1. Melt butter and heat olive oil in a large soup pot over medium-high heat.
2. Add diced onions, garlic, sliced smoked sausage rounds, kale, salt, pepper, rosemary and thyme; stir to combine and cook for 8 minutes, stirring occasionally.
3. Stir in potatoes.
4. Add chicken broth and soy milk; bring to a boil.
5. Reduce to a simmer and continue to cook for 10 to 12 minutes, or until potatoes are fully cooked and tender.
6. Remove from heat.
7. Taste for seasonings and adjust accordingly.
8. Remove rosemary sprig.
9. Ladle soup into bowls and serve.

One-Pot Creamy Tomato Tortellini Soup

47 mins to make, serves 8

Ingredients

Produce

• 1 Basil, fresh
• 3 Garlic cloves
• 1 Onion diced or 1 cup, medium
• 1/2 tsp Oregano, dried
• 1 24 ounce can Tomatoes

Canned Goods

• 4 cups Chicken stock

Condiments

• 1 15 ounce can Tomato sauce

Pasta & Grains

• 20 oz Three-cheese tortellini

Baking & Spices

• 1/4 tsp Pepper
• 1/2 tsp Salt
• 1 Salt and pepper

Oils & Vinegars

• 1 tsp Olive oil

Dairy

• 1/2 cup Heavy cream
• 1/2 cup Parmesan cheese
• 1 Parmesan cheese

Other

• 4 Large fresh basil leaves or ½ teaspoon dried basil
• 1 Spring of fresh rosemary chopped or ½ teaspoon dried

INSTRUCTIONS

1. Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent.
2. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.
3. Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
4. Serve and garnish with fresh basil and shredded parmesan cheese.

Creamy Mushroom Soup

Ingredients

Vegetarian

Produce

• 1 tsp Garlic powder
• 16 oz Mushrooms
• 2 tbsp Onions, dry

Baking & Spices

• 1/4 cup Flour
• 1/2 tsp Garlic salt
• 1/4 tsp Pepper
• 1/2 tsp Salt

Dairy

• 1/2 cup Butter
• 2 1/2 cups Half and half
• 2 cups Heavy cream

Instructions

1. In a large sauce pan melt ¼ cup butter. Add mushrooms and garlic salt. Cook until mushrooms are tender. Drain and set aside.
2. In a large sauce pan over medium heat, melt ¼ cup butter. Add flour and cook for 1 minute. Slowly add half and half and heavy cream. Add minced onions, garlic powder, salt and pepper. Bring to a boil and cook for 2 minutes. Add mushrooms and serve.

Bacon-Potato Corn Chowder

30 mins to make

Ingredients

Gluten free

Meat

• 1/2 lb Bacon strips

Produce

• 1 can Cream-style corn
• 1/4 cup Onion
• 1 1/2 lbs Yukon gold potatoes

Canned Goods

• 1 can Evaporated milk

Baking & Spices

• 1/4 tsp Pepper
• 1/4 tsp Salt

Directions

1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
2. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
3. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion. Yield: 6 servings.

Chicken Fajita and Rice Soup

Ingredients

Gluten free

Meat

• 1 lb Chicken breast, boneless skinless

Produce

• 2 Bell peppers
• 1 (14.5 oz) can Black beans
• 1/3 cup Cilantro
• 4 cloves Garlic
• 3/4 tsp Oregano
• 1 (14.5 oz) can Tomatoes, fire roasted
• 2 cups Yellow onion

Canned Goods

• 5 1/2 cups Chicken broth, low-sodium

Condiments

• 2 tbsp Lime juice, fresh

Pasta & Grains

• 1 cup White rice, dry long-grain

Baking & Spices

• 1 tbsp Ancho chili powder
• 4 tsp Chili powder
• 1 1/2 tsp Paprika
• 1 Salt and freshly ground black pepper

Oils & Vinegars

• 1 tbsp Olive oil

Nuts & Seeds

• 1 1/2 tsp Cumin, ground

Dairy

• 1 Mexican cheese blend and sour cream

Directions

• Prepare rice according to directions listed on package.
• Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer. Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste. Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in center on an instant read thermometer), about 10 - 15 minutes. Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let chicken rest 5 minutes, then cut into small strips. Return chicken to soup, stir in cooked rice (if you don't plan on serving the whole pot of soup right away, don't add the rice. It will being to absorb the broth as it rests so just add the rice to each serving), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.

Homemade Minestrone Soup (Slow Cooker)

15 mins to make, serves 6-8

Ingredients

Produce

• 2 1/2 cups Baby spinach
• 2 Bay leaves
• 1 cup Carrots
• 1 1/4 cup Celery
• 4 cloves Garlic
• 1 can Great northern beans
• 1 cup Green beans, frozen
• 1 can Kidney beans, red
• 1 tsp Oregano, dried
• 1 sprig Rosemary
• 2 cans Tomatoes
• 1 1/2 cup White onion
• 1 1/2 cups Zucchini

Canned Goods

• 2 tbsp Tomato paste
• 4 cups Vegetable stock

Condiments

• 1/4 cup Sun-dried tomato pesto, homemade or store-bought

Baking & Spices

• 1 Salt and pepper

Dairy

• 1 Parmesan, rind
• 1 Parmesan cheese

Liquids

• 2 cups Water

Other

• 1½ cups tubular (ditalini) pasta

INSTRUCTIONS

1. Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Seasonw ith salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
2. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20 - 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.

Japanese Clear Onion Soup

30 mins to cook, serves 4

Ingredients

Vegan, Gluten free, Paleo

Produce

• 1 handful Button mushrooms
• 2 Carrots
• 2 Celery stalks
• 2 Garlic cloves
• 2 Onions
• 1 handful Scallions

Condiments

• 1 Soy sauce and sriracha

Baking & Spices

• 1 Salt and pepper

Liquids

• 6 cups Vegetable broth or water [whichever you have at hand

Instructions

1. Sauté the onions in a pot in a little bit of oil until slightly browned.
2. Add the carrot, celery, and garlic and 6 cups of vegetable broth/water.
3. Bring to the boil and then simmer for 30 minutes.
4. Season to taste with salt and pepper.
5. Strain the veggies from the broth and add the mushrooms and scallions before serving.

Comments

Kyriaki Chatzi on August 08, 2016:

From foodie to foodie, great job! This Hub is one of a kind!