25 Delicious Best Healthy Soup Recipes For Winter Wellness

Snuggling up with a warm bowl of soup is the ultimate winter comfort, and we’ve gathered the best healthy recipes to nourish your body and soul. From quick weeknight dinners to cozy weekend projects, these delicious soups are packed with seasonal ingredients to keep you feeling your best all season long. Get ready to find your new favorite—let’s dive into these 25 wholesome bowls!

Hearty Lentil and Vegetable Soup

Brisk autumn evenings demand something warm and nourishing. This lentil soup delivers comfort in every spoonful while packing plenty of vegetables for a complete meal. It comes together quickly with mostly pantry staples.

Ingredients

– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– A couple of carrots, diced
– Two celery stalks, sliced
– Three garlic cloves, minced
– One cup of brown lentils, rinsed
– One 14.5-ounce can of diced tomatoes
– Six cups of vegetable broth
– A couple of bay leaves
– A splash of red wine vinegar
– A handful of fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
2. Add 1 chopped onion, 2 diced carrots, and 2 sliced celery stalks.
3. Cook vegetables for 8 minutes, stirring occasionally, until onions are translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 cup rinsed brown lentils, 1 can diced tomatoes, 6 cups vegetable broth, and 2 bay leaves.
6. Bring soup to a boil, then reduce heat to maintain a gentle simmer.
7. Cover pot and simmer for 35 minutes until lentils are tender but not mushy.
8. Remove bay leaves and discard them.
9. Stir in 1 tablespoon red wine vinegar to brighten flavors.
10. Stir in ¼ cup chopped fresh parsley just before serving.

Rich and hearty, this soup thickens beautifully as the lentils break down slightly. The vegetables maintain a pleasant texture while the vinegar adds a subtle tang that cuts through the earthiness. Serve it with crusty bread for dipping or top with a dollop of Greek yogurt for extra creaminess.

Creamy Tomato Basil Soup with Coconut Milk

Perfect for chilly evenings, this creamy tomato basil soup comes together in under 30 minutes. Packed with rich tomato flavor and aromatic basil, it’s comfort in a bowl. The coconut milk adds a subtle sweetness that balances the acidity beautifully.

Ingredients

– 2 tablespoons of olive oil
– 1 medium yellow onion, chopped
– 3 cloves of garlic, minced
– 1 can (28 ounces) of crushed tomatoes
– 1 cup of vegetable broth
– 1 can (13.5 ounces) of full-fat coconut milk
– A big handful of fresh basil leaves
– A pinch of salt and black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat for 1 minute.
2. Add 1 chopped medium yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 1 can of crushed tomatoes and 1 cup of vegetable broth, scraping the bottom of the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.
6. Stir in 1 can of full-fat coconut milk until fully incorporated.
7. Add a big handful of fresh basil leaves and simmer for 2 more minutes.
8. Carefully transfer the soup to a blender and blend until completely smooth.
9. Season with a pinch of salt and black pepper, then stir to combine.

Creamy with a velvety texture, this soup has a balanced tang from tomatoes and subtle sweetness from coconut milk. Serve it with crusty bread for dipping or top with extra basil for freshness. It also pairs wonderfully with a grilled cheese sandwich for the ultimate comfort meal.

Spicy Carrot Ginger Soup

During chilly evenings, nothing beats a warming bowl of soup. This spicy carrot ginger version comes together quickly with minimal ingredients. Don’t skip the fresh ginger—it makes all the difference.

Ingredients

• 2 pounds of carrots, peeled and chopped
• 1 large yellow onion, diced
• 3 cloves of garlic, minced
• A 2-inch piece of fresh ginger, grated
• 4 cups of vegetable broth
• 1 cup of full-fat coconut milk
• 2 tablespoons of olive oil
• 1 teaspoon of ground cumin
• ½ teaspoon of cayenne pepper
• A big pinch of salt
• A squeeze of fresh lime juice

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic—be careful not to burn them.
4. Add the chopped carrots, 1 teaspoon of ground cumin, and ½ teaspoon of cayenne pepper to the pot.
5. Pour in 4 cups of vegetable broth and bring to a boil over high heat.
6. Reduce the heat to low, cover the pot, and simmer for 20–25 minutes until the carrots are fork-tender.
7. Remove the pot from the heat and let it cool slightly for 5 minutes.
8. Use an immersion blender to puree the soup until completely smooth, scraping down the sides as needed.
9. Stir in 1 cup of full-fat coconut milk until fully incorporated.
10. Season with a big pinch of salt and a squeeze of fresh lime juice, then heat through for 2–3 minutes.

Ultra-smooth with a velvety texture, this soup balances sweet carrots against fiery ginger and cayenne. Serve it swirled with extra coconut milk and toasted pumpkin seeds for crunch. It’s even better the next day as the flavors deepen.

Nutritious Spinach and White Bean Soup

Looking for a quick, healthy meal that won’t weigh you down? Loaded with protein and greens, this soup comes together in under 30 minutes. Let’s get cooking.

Ingredients

– A couple tablespoons of olive oil
– One yellow onion, chopped
– A few cloves of garlic, minced
– 4 cups of vegetable broth
– Two 15-ounce cans of white beans, drained and rinsed
– A big bunch of fresh spinach
– A splash of lemon juice
– A pinch of red pepper flakes

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat for 1 minute.
2. Add 1 chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 4 cups of vegetable broth and bring to a boil.
5. Reduce heat to a simmer and add 2 cans of drained white beans.
6. Simmer for 10 minutes to allow flavors to combine.
7. Stir in 5 ounces of fresh spinach and cook for 2 minutes until wilted.
8. Remove from heat and stir in 1 tablespoon of lemon juice.
9. Season with 1/4 teaspoon of red pepper flakes and 1/2 teaspoon of salt.

Makes a satisfyingly creamy texture without any dairy. The white beans break down slightly to thicken the broth, while the spinach adds vibrant color and freshness. Serve it with crusty bread for dipping or top with grated Parmesan for extra richness.

Light and Flavorful Chicken Zoodle Soup

Even when you’re craving comfort, sometimes you need something lighter than traditional chicken noodle soup. Enter this chicken zoodle version that delivers all the cozy flavor with a fresh twist. Everything comes together in about 30 minutes for a satisfying meal that won’t weigh you down.

Ingredients

– 1 tablespoon of olive oil
– 1 medium yellow onion, chopped
– 2 carrots, sliced into thin rounds
– 2 celery stalks, chopped
– 2 cloves of garlic, minced
– 1 pound of boneless, skinless chicken breasts
– 6 cups of chicken broth
– A couple of sprigs of fresh thyme
– 1 bay leaf
– 2 medium zucchinis, spiralized into zoodles
– A big pinch of salt
– A few cracks of black pepper
– A splash of fresh lemon juice

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
2. Add chopped onion, sliced carrots, and chopped celery to the pot.
3. Sauté vegetables for 5-7 minutes until onions turn translucent and carrots begin to soften.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Place 1 pound of chicken breasts in the pot with the vegetables.
6. Pour 6 cups of chicken broth over everything, making sure chicken is fully submerged.
7. Add fresh thyme sprigs and 1 bay leaf to the broth.
8. Bring the soup to a boil, then immediately reduce heat to maintain a gentle simmer.
9. Cover the pot and simmer for 15 minutes until chicken reaches 165°F internally.
10. Remove chicken from the pot using tongs and transfer to a cutting board.
11. Shred the chicken with two forks while it’s still warm for easier pulling.
12. Return shredded chicken to the pot and discard thyme stems and bay leaf.
13. Stir in spiralized zucchini zoodles and cook for 2-3 minutes until just tender but still firm.
14. Season with a big pinch of salt and a few cracks of black pepper.
15. Finish with a splash of fresh lemon juice and stir to combine.
16. Remove from heat and let sit for 2 minutes before serving. Our chicken zoodle soup has a light broth that lets the fresh vegetable flavors shine through, with zucchini noodles providing a satisfying bite without heaviness. The lemon brightens everything up beautifully, making this perfect for those days when you want comfort food that feels revitalizing rather than heavy.

Savory Mushroom and Barley Soup

Kick off soup season with this earthy, satisfying bowl that warms you from the inside out. Savory mushrooms and chewy barley create a deeply comforting texture in every spoonful. It’s the perfect cozy meal for chilly evenings.

Ingredients

– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Two cloves of garlic, minced
– A pound of cremini mushrooms, sliced
– A cup of pearl barley
– Six cups of vegetable broth
– A couple of bay leaves
– A splash of soy sauce
– A handful of fresh thyme
– Salt and black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced mushrooms and cook for 8 minutes until they release their liquid and brown slightly.
5. Stir in pearl barley and toast for 2 minutes to enhance nutty flavor.
6. Pour in vegetable broth and add bay leaves.
7. Bring to a boil, then reduce heat to low and simmer covered for 45 minutes.
8. Stir in soy sauce for umami depth.
9. Remove bay leaves and stir in fresh thyme leaves.
10. Season with salt and black pepper, simmering for 5 more minutes.
Perfectly chewy barley and tender mushrooms create a hearty texture that holds up beautifully. The earthy mushroom flavor deepens with the subtle umami from soy sauce. Serve it with crusty bread for dipping or top with grated Parmesan for extra richness.

Detoxifying Miso Soup with Tofu

A warm bowl of miso soup makes the perfect reset after a long day. This version combines gut-friendly fermented miso with nutrient-packed greens and tofu. You’ll have it ready in under 15 minutes.

Ingredients

– 4 cups of water
– 1/4 cup of white miso paste
– 1 block of firm tofu, cubed
– a couple of handfuls of fresh spinach
– 2 sliced green onions
– a splash of soy sauce
– a sprinkle of sesame seeds

Instructions

1. Pour 4 cups of water into a medium saucepan.
2. Heat the water over medium-high heat until it reaches a gentle simmer.
3. While the water heats, cube your block of firm tofu into 1/2-inch pieces.
4. Slice 2 green onions into thin rounds, separating the white and green parts.
5. When water is simmering, add the white parts of the green onions.
6. Simmer for 2 minutes to infuse the broth with onion flavor.
7. Reduce heat to low so the water is no longer bubbling.
8. Place 1/4 cup of white miso paste in a small bowl.
9. Ladle about 1/2 cup of the hot broth into the bowl with the miso paste.
10. Whisk the miso and broth together until completely smooth.
11. Tip: Never boil miso directly in the pot—it destroys the beneficial enzymes.
12. Pour the thinned miso mixture back into the saucepan.
13. Add the cubed tofu to the broth.
14. Stir in a couple of handfuls of fresh spinach.
15. Cook for 1 minute, just until the spinach wilts.
16. Tip: Don’t overcook the spinach—it should stay bright green.
17. Turn off the heat and stir in a splash of soy sauce.
18. Tip: Taste before adding salt—the miso and soy sauce provide plenty of savoriness.
19. Ladle the soup into bowls.
20. Top with the green parts of the sliced onions and a sprinkle of sesame seeds.
But the silky tofu and wilted spinach create a comforting texture against the savory broth. For a heartier meal, stir in cooked soba noodles or top with a soft-boiled egg. The umami-rich flavors deepen if you let it sit for 5 minutes before serving.

Roasted Red Pepper and Cauliflower Soup

Tired of complicated soups? This roasted red pepper and cauliflower version comes together with minimal effort but delivers maximum flavor. Perfect for chilly evenings when you want something satisfying without the fuss.

Ingredients

– 1 large head of cauliflower, chopped into florets
– 2 red bell peppers, seeded and quartered
– 1 medium yellow onion, roughly chopped
– 3 cloves of garlic, peeled
– 4 cups of vegetable broth
– A generous splash of olive oil
– A couple of sprigs of fresh thyme
– ½ cup of heavy cream
– A pinch of smoked paprika
– Salt and black pepper to season

Instructions

1. Preheat your oven to 425°F.
2. Toss cauliflower florets, red pepper quarters, onion chunks, and garlic cloves with olive oil on a baking sheet.
3. Roast for 25-30 minutes until vegetables are tender and edges are lightly charred. Tip: Don’t overcrowd the pan—this ensures proper caramelization.
4. Transfer roasted vegetables to a large pot.
5. Add vegetable broth and fresh thyme sprigs to the pot.
6. Bring to a boil, then reduce heat and simmer for 15 minutes.
7. Remove thyme sprigs and discard.
8. Carefully blend the soup until completely smooth using an immersion blender. Tip: For extra silky texture, blend in batches using a regular blender.
9. Stir in heavy cream and smoked paprika.
10. Season with salt and black pepper. Tip: Add salt gradually and taste as you go—the roasted vegetables already have natural sweetness.
11. Simmer for another 5 minutes to let flavors meld.

Velvety smooth with a subtle smoky sweetness from the roasted peppers, this soup feels luxurious despite its simple ingredients. The cauliflower adds body without heaviness, making it equally satisfying as a light lunch or elegant starter. Try topping with crispy chickpeas or a drizzle of chili oil for contrasting texture and heat.

Comforting Sweet Potato and Black Bean Soup

Ready for a cozy bowl that comes together fast? Rich sweet potatoes and hearty black beans create this satisfying soup. Perfect for chilly evenings when you need something nourishing without the fuss.

Ingredients

– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Three garlic cloves, minced
– Two medium sweet potatoes, peeled and cubed
– Two 15-ounce cans of black beans, rinsed
– Four cups of vegetable broth
– A teaspoon of ground cumin
– Half a teaspoon of smoked paprika
– A generous pinch of salt
– A splash of lime juice
– A handful of fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cubed sweet potatoes, cumin, smoked paprika, and salt to the pot.
5. Pour in vegetable broth and bring to a boil over high heat.
6. Reduce heat to medium-low, cover, and simmer for 15 minutes until sweet potatoes are fork-tender.
7. Stir in rinsed black beans and simmer uncovered for 5 more minutes to heat through.
8. Remove from heat and stir in lime juice and chopped cilantro.
Keep it chunky for texture or blend half for creaminess. The smoky cumin balances the sweet potatoes beautifully, while black beans add hearty substance. Try topping with avocado slices or serving with crusty bread for dipping into the flavorful broth.

Smooth Butternut Squash and Apple Soup

Hearty autumn flavors come together in this velvety soup that’s both comforting and surprisingly simple to make. Here’s how to whip up a batch that’ll warm you from the inside out.

Ingredients

– 1 medium butternut squash, peeled and cubed
– 2 large apples, cored and chopped
– 1 onion, diced
– 3 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– A pinch of nutmeg
– A splash of maple syrup
– Salt and pepper

Instructions

1. Preheat your oven to 400°F.
2. Toss cubed butternut squash with 1 tablespoon olive oil on a baking sheet.
3. Roast squash for 25 minutes until edges are caramelized and tender when pierced with a fork.
4. Heat remaining olive oil in a large pot over medium heat.
5. Sauté diced onion for 5 minutes until translucent but not browned.
6. Add chopped apples and cook for 3 more minutes until slightly softened.
7. Pour in vegetable broth and bring to a simmer.
8. Add roasted squash to the pot.
9. Simmer everything together for 15 minutes to blend flavors.
10. Carefully transfer the mixture to a blender in batches.
11. Blend until completely smooth, about 2 minutes per batch.
12. Return the pureed soup to the pot over low heat.
13. Stir in heavy cream until fully incorporated.
14. Add a pinch of nutmeg and a splash of maple syrup.
15. Season with salt and pepper, then heat through for 5 minutes without boiling.

You’ll love the silky texture that coats your spoon and the sweet-savory balance from the roasted squash and apples. Try topping with crispy sage leaves or toasted pumpkin seeds for extra crunch, or swirl in a dollop of crème fraîche for added richness.

Zesty Lemon Chicken Orzo Soup

Every chilly evening deserves this bright, comforting bowl that comes together in under an hour. Expect tender chicken, creamy orzo, and a citrus kick that cuts through the richness perfectly.

Ingredients

– 1 lb of boneless, skinless chicken thighs
– A couple of carrots, chopped
– 2 celery stalks, diced
– 1 yellow onion, finely chopped
– 3 cloves of garlic, minced
– 1 cup of orzo pasta
– 6 cups of chicken broth
– Juice from 2 lemons
– A big handful of fresh parsley, chopped
– 2 tbsp of olive oil
– Salt and black pepper to season

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Season chicken thighs generously with salt and pepper on both sides.
3. Add chicken to the pot and cook for 6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken from pot and set aside on a cutting board to rest.
5. Add chopped onion, carrots, and celery to the same pot and cook for 5 minutes until softened.
6. Stir in minced garlic and cook for 1 more minute until fragrant.
7. Pour in chicken broth and bring to a boil over high heat.
8. Stir in orzo pasta and reduce heat to maintain a simmer.
9. Cook for 8 minutes, stirring occasionally to prevent sticking, until orzo is al dente.
10. While orzo cooks, shred the rested chicken using two forks.
11. Return shredded chicken to the pot along with lemon juice and chopped parsley.
12. Simmer for 2 more minutes to heat through, then remove from heat.
13. Taste and adjust seasoning with additional salt and pepper if needed.
14. Ladle soup into bowls and serve immediately.
With its creamy orzo and bright lemon notes, this soup feels both comforting and refreshing. The shredded chicken stays incredibly tender while the vegetables add just the right amount of crunch. Try topping with extra parsley and a drizzle of olive oil for restaurant-style presentation.

Herbed Green Pea and Mint Soup

Chilly evenings call for something bright and comforting. This vibrant herbed green pea and mint soup comes together in under 30 minutes. It’s perfect for a quick weeknight dinner or elegant starter.

Ingredients

– 2 tablespoons of olive oil
– 1 medium yellow onion, chopped
– 2 cloves of garlic, minced
– 4 cups of frozen green peas
– 4 cups of vegetable broth
– A big handful of fresh mint leaves
– A couple of fresh basil leaves
– A splash of heavy cream
– Salt and black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add 1 chopped yellow onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 4 cups of frozen green peas and 4 cups of vegetable broth.
5. Bring the mixture to a boil, then reduce heat and simmer for 8 minutes.
6. Add a big handful of fresh mint leaves and a couple of fresh basil leaves.
7. Remove the pot from heat and let cool for 5 minutes.
8. Carefully transfer the soup to a blender and blend until completely smooth.
9. Return the blended soup to the pot and stir in a splash of heavy cream.
10. Season with salt and black pepper, heating gently for 2 minutes if needed.

This soup has a velvety texture that’s both light and satisfying. The fresh mint and basil create a bright, herbaceous flavor that pairs beautifully with the sweet peas. Try serving it chilled on a warm day or garnished with crispy pancetta for a savory twist.

Conclusion

Looking for cozy, nourishing meals this winter? These 25 healthy soup recipes are your perfect solution for staying warm and well. We hope you find some new favorites! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so others can discover these delicious soups too.