22 Nutritious and Delicious Soups To Get You Through Winter

Comfort in a bowl. That’s what I think of soup. By its very nature, soup is warming and satisfying. It is most often good for you too. Consider a report by the University of Iowa: Those who consume soup have a significantly healthier diet than those who skimp on soup. It has more fiber, protein, key nutrients, and less total fat.

Here are some reasons why soups are nutritious and delicious, perfect for winter:

• Quality ingredients: It’s easy to pack good-for-you whole foods into a bowl of soup, from any vegetable on the rainbow-colored spectrum to fiber-rich beans and grains. Even a simple chicken soup typically starts with a healthy base of onions, celery, and carrots. 
• Naturally hydrating: Most soups have a base of broth (or even just water), making each bowl naturally hydrating. That’s a good thing, particularly for folks who find it hard to drink enough water during the day. 
• On the lighter side: Rich cream-based soups aside, most soups are relatively low in calories. You can fill up on a big, nutrient-rich bowl without a huge calorie splurge.

To get you inspired by all the possibilities, I’ve curated nutritious and delicious soup recipes that are bound to fill your belly, soothe your soul, and make you feel good.

Banish any ideas you have about a dreary bowl of lentil soup. This one is jazzed up with caramelized onions, toasted tomato paste, and lots of veggies. The recipe makes a big pot, which is good news because you’ll want seconds. The soup freezes well for up to six months.  

Contributor Aaron Hutcherson says, “For this recipe, I call for bone-in chicken breasts, which add more flavor than boneless, but without the skin. To prep, just pull away the skin and discard.”

A ham hock stews with the beans in this satisfying soup, lending a smokey flavor that balances nicely with tender sweet potatoes. Set out your favorite toppings, including sliced avocado, fresh cilantro, and sour cream and let everyone dress up their bowl just as they like it. 

You may want to make this a winter staple; it’s so very scrumptious and simple. The foundation of the soup is roasted onions, garlic, and tomato puréed into a creamy base. From there, roasted root vegetables, white beans, and kale seal the deal. If you’re in the mood to make croutons, they will add a pleasing crunch to every bowl.

Founder Elise Bauer says, “No need for cream to make this soup creamy! Just blend the cooked soup with an immersion blender or standing blender until thick and smooth. Yukon gold potatoes will produce an especially creamy texture. If you would like your soup to be a little chunky, only purée half of it.”

Contributor Marianne Williams says, “Chickpeas not only add a pop of texture and protein but also act as a thickener. The tomato-rich broth is imparted with the salty, savory flavor of Parmesan and earthy rosemary. Trust me: Every spoonful tastes like a big, warm Italian hug.”

A warming bowl of farro with mushrooms is true comfort in the dead of winter. It’s thick and chunky, somewhere between a risotto and a soup. It would be delicious as is or topped with a jammy fried or poached egg.

Chinese Hot and Sour Soup has a long history in traditional Chinese cuisine and there is no singular way to make it. This one is done with a variety of mushrooms, bamboo shoots, tofu, and a beaten egg. It’s spicy and sour with a lovely silky texture. 

You won’t find a drop of heavy cream in this creamy tomato soup. Instead, white beans give the soup its luscious texture—it has far less saturated fat and more fiber than your typical creamy soups. Even better? You can have this on the table in under 30 minutes. 

Contributor Devan Grimsrud says, “This mushroom soup gets its flavor profile from the popular spice we all have in our cupboards: paprika. It’s made by grinding dried red peppers to a fine powder, the flavor and color of which can vary widely from mild to very pungent, sweet to smoky, deep to pale red.”

Founder Elise Bauer says, “While this recipe shows the steps for entirely homemade chicken soup, you could also easily make this chicken noodle soup starting with already prepared stock and some raw chicken. Use about 2 quarts of chicken stock, and 2 boneless skinless chicken breasts and 2 chicken thighs and proceed to step 6. Making soup this way will take about 30 minutes.”

This is no ordinary pumpkin soup. You’ll get a taste of the southwest in every slurp thanks to the combination of chipotle, cumin, pepitas, crema, and cilantro. Make a double batch and freeze the leftovers. Your future self will thank you. 

Let the flavors of Thailand tempt you with a recipe that’s easy enough for a weeknight meal. It’s a bright and spicy thanks to a generous dose of lime, chiles, and ginger. Make it with shrimp as directed or swap in shredded chicken. 

This satisfying chicken soup might be just what the doctor ordered when the cold blows through. It’s thick and rich with big chunks of roasted carrots, potatoes, and mushrooms. Toss in some kale for an extra boost of nutrition and let the bright, warming blend of turmeric, cumin, and harissa keep you returning for more.

Contributor Sara Haas says, “If you can find linguiça, use it, but other smoked sausages will work. They come in all shapes and sizes. If the diameter is small enough, a simple slice is sufficient. For larger sausages, you may need to halve or quarter before slicing. The goal is to have slices that can easily fit on a spoon.”

There is no shortage of spunk in this Moroccan-inspired soup. It’s a lemony, studded with chickpeas, and seasoned with ginger and turmeric. Serve with warm pita, naan, or your favorite flatbread for dunking into the gorgeous broth. 

Founder Elise Bauer says, “The soup itself should be rather thin, or brothy, because you are going to load it up quickly with shredded cabbage, thinly sliced radishes, chopped avocados, cilantro, onions, and wedges of lime.”

Japanese soba noodles, bok choy, chicken, ginger, scallions, and lime team up to make a quick soup that’s a real winner for its big flavors. To speed things up even more, grab a rotisserie chicken from the market. 

Contributor Marta Rivera says, “Make this a chicken or turkey taco soup by replacing the ground chuck with ground chicken or turkey and the beef stock with chicken stock.”

Contributor Vivian Jo says, “Rice cakes, called tteok or dduk, can be found in the refrigerated or frozen foods section of well-stocked Asian markets. Be sure to buy the oval-shaped rice cakes and not the stubby cylindrical ones.”

Here is a wholesome way to enjoy meatballs: in a nourishing soup that’s made with carrots, green beans, and peas. The meatballs are on the smaller side and get cooked right in the soup, which makes them very tender. Invite friends; this soup is worth sharing.

Contributor Vivian Jo says, “In order to dissolve the miso without leaving any large lumps, submerge a large fine mesh sieve into the dashi and whisk the miso in the broth sitting inside of the sieve. If your miso is on the chunky side and there are residual bits (of soybeans) left in the sieve, feel free to scrape it into the soup.”