20 Delicious Low Calorie Soup Recipes Healthy

Good news for soup lovers and health-conscious home cooks alike! Dive into our roundup of 20 Delicious Low Calorie Soup Recipes that promise to warm your heart without weighing you down. Perfect for those seeking comfort in a bowl while keeping calories in check, these recipes are your ticket to flavorful, guilt-free meals. Ready to spoon up some goodness? Let’s get cooking!

Vegetable Lentil Soup

Picture this: a bowl so hearty it could bench press a small dumbbell, packed with veggies and lentils that’ll make your taste buds do a happy dance. This Vegetable Lentil Soup is the culinary equivalent of a warm hug on a chilly day—comforting, nourishing, and downright delicious.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 6 cups vegetable broth
• 1 bay leaf
• 1 cup diced tomatoes (canned or fresh)
• 2 cups baby spinach, roughly chopped
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh lemon juice

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery, sautéing until the onion is translucent and the vegetables are softened, about 5 minutes.
3. Stir in the garlic, cumin, and smoked paprika, cooking until fragrant, about 30 seconds.
4. Pour in the vegetable broth, add the lentils and bay leaf, and bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy.
6. Add the diced tomatoes and spinach, cooking for an additional 5 minutes until the spinach is wilted.
7. Season with salt and pepper to taste, then stir in the lemon juice for a bright finish.
8. Remove the bay leaf before serving.

Just like that, you’ve got a soup that’s as vibrant in flavor as it is in color—earthy lentils mingling with sweet tomatoes and a hint of smokiness. Serve it with a crusty loaf of bread for dipping, or top with a dollop of Greek yogurt for a creamy contrast.

Chicken and Spinach Soup

Yowza! If you’re looking for a soup that’s as nourishing as it is delicious, you’ve hit the jackpot with this Chicken and Spinach Soup. It’s the culinary equivalent of a warm hug on a chilly day, packed with flavors that’ll make your taste buds do a happy dance.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 2 cups fresh spinach leaves, roughly chopped
• 1/2 cup heavy cream
• 1 tablespoon fresh lemon juice

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the chicken pieces to the pot, searing on all sides until lightly browned, about 3 minutes per side.
5. Pour in the low-sodium chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
6. Season with sea salt, freshly ground black pepper, and dried thyme, then bring the mixture to a boil.
7. Reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
8. Add the roughly chopped spinach leaves and cook until just wilted, about 2 minutes.
9. Stir in the heavy cream and fresh lemon juice, heating through for an additional 2 minutes without boiling.

Glorious! This soup boasts a velvety texture with a bright, lemony finish that cuts through the richness of the cream. Serve it with a sprinkle of grated Parmesan and a side of crusty bread for a meal that’s downright divine.

Tomato Basil Soup

Now, let’s dive into a bowl of comfort that’s as vibrant as a summer garden and as cozy as your favorite sweater. This Tomato Basil Soup is the culinary equivalent of a warm hug, with a flavor that’s both rich and refreshingly simple.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 pounds ripe Roma tomatoes, halved and seeded
• 1/4 cup fresh basil leaves, chiffonade
• 2 cups vegetable stock, homemade preferred
• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add the halved Roma tomatoes to the pot, stirring to combine with the onions and garlic. Cook for 10 minutes, allowing the tomatoes to soften and release their juices.
5. Pour in the vegetable stock, bringing the mixture to a gentle boil. Reduce heat to low and simmer for 20 minutes, uncovered, to concentrate the flavors.
6. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
7. Return the soup to the pot and stir in the heavy cream, sea salt, black pepper, and red pepper flakes. Heat through over low heat for 5 minutes, avoiding a boil to prevent curdling.
8. Fold in the chiffonade basil just before serving to preserve its vibrant color and fresh flavor.

Creamy yet light, this soup boasts a velvety texture with a bright, herbaceous kick from the basil. Serve it with a grilled cheese sandwich for the ultimate comfort food duo, or drizzle with a touch of olive oil and a sprinkle of Parmesan for an elegant twist.

Broccoli Cheddar Soup

Oh, the joys of diving into a bowl of creamy, dreamy Broccoli Cheddar Soup—where every spoonful is like a warm hug from the inside out. Perfect for those days when you need a little comfort with a side of crunch.

Ingredients

• 2 tablespoons clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups chicken stock
• 1 pound broccoli florets, chopped
• 1 large carrot, grated
• 2 cups sharp cheddar cheese, grated
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers.
2. Add the finely diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux, and cook for 2 minutes to remove the raw flour taste.
5. Gradually whisk in the whole milk and chicken stock, ensuring no lumps remain, and bring the mixture to a gentle simmer.
6. Add the chopped broccoli florets and grated carrot to the pot, simmering for 10 minutes until the vegetables are tender.
7. Reduce the heat to low and slowly stir in the grated sharp cheddar cheese until fully melted and the soup is creamy.
8. Season with smoked paprika, salt, and freshly ground black pepper, adjusting to your preference.
9. For a smoother texture, blend half of the soup with an immersion blender, leaving some chunks for texture.

Zesty and rich, this Broccoli Cheddar Soup boasts a velvety texture with pops of crisp-tender broccoli. Serve it in a hollowed-out bread bowl for an edible container that’s as fun as it is delicious.

Mushroom Barley Soup

Ready to dive into a bowl of comfort that’s as earthy as your uncle’s dad jokes? Mushroom Barley Soup is here to warm your soul and tickle your taste buds with its hearty, umami-packed goodness.

Ingredients

• 1 cup pearl barley, rinsed
• 2 tbsp clarified butter
• 1 lb mixed wild mushrooms, roughly chopped
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 6 cups homemade chicken stock
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt clarified butter over medium heat until it shimmers.
2. Add diced onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and chopped mushrooms, cooking until mushrooms release their moisture and brown slightly, approximately 8 minutes.
4. Pour in rinsed pearl barley, toasting it with the mushroom mixture for 2 minutes to enhance its nutty flavor.
5. Add chicken stock, thyme leaves, and bay leaf, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until barley is tender and soup has thickened.
7. Season with salt and freshly ground black pepper, adjusting to your preference but remember, the mushrooms bring their own savory depth.

Gloriously rich and textured, this soup is a hug in a bowl. Serve it with a dollop of crème fraîche and a sprinkle of chives for an extra layer of luxury, or keep it rustic with a side of crusty bread for dipping.

Carrot Ginger Soup

Ready to dive into a bowl of comfort that packs a punch? This Carrot Ginger Soup is like a warm hug with a zesty kick, perfect for those days when you need a little spice in your life.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound carrots, peeled and sliced into 1/2-inch rounds
• 4 cups vegetable stock, homemade preferred
• 1/2 cup full-fat coconut milk
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice

Instructions

1. In a large pot, melt the clarified butter over medium heat until shimmering.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
4. Add the sliced carrots to the pot, stirring to coat with the onion mixture, and cook for 2 minutes.
5. Pour in the vegetable stock, bringing the mixture to a boil, then reduce heat to a simmer. Cover and cook until the carrots are tender, about 20 minutes.
6. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
7. Stir in the coconut milk, sea salt, and black pepper, heating through for 2 minutes.
8. Finish with fresh lemon juice, adjusting seasoning if necessary.

Now, this soup isn’t just a feast for the taste buds but a velvety, vibrant bowl of sunshine. Serve it with a swirl of coconut milk and a sprinkle of toasted cumin seeds for an extra layer of flavor that’ll make your spoon keep coming back for more.

Spicy Black Bean Soup

Oh, the joys of a bowl that packs a punch and warms the soul—welcome to the world of Spicy Black Bean Soup, where every spoonful is a fiesta in your mouth. This isn’t just soup; it’s a bold declaration that bland is banned in your kitchen.

Ingredients

• 2 cups dried black beans, soaked overnight
• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions

1. Drain and rinse the soaked black beans, setting them aside.
2. In a large pot over medium heat, warm the olive oil. Add the onion, garlic, and jalapeño, sautéing until translucent, about 5 minutes.
3. Stir in the cumin and smoked paprika, cooking for 1 minute until fragrant.
4. Add the black beans and vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 1 hour, or until beans are tender.
5. Using an immersion blender, partially puree the soup for a creamy yet chunky texture. Alternatively, transfer 2 cups of the soup to a blender, puree, and return to the pot.
6. Mix in the apple cider vinegar, sea salt, and black pepper. Simmer uncovered for an additional 10 minutes to meld flavors.
7. Garnish with fresh cilantro and diced avocado. Serve with lime wedges on the side for a bright, citrusy finish.

Get ready to dive into a bowl of creamy, dreamy goodness with a kick that’ll have your taste buds dancing. The avocado adds a buttery contrast to the smoky, spicy broth, making each bite a perfect harmony of flavors. Serve it with a side of crusty bread for the ultimate comfort food experience.

Butternut Squash Soup

Oh, the butternut squash soup—a velvety, golden hug in a bowl that’s basically autumn’s way of apologizing for the end of summer. Whether you’re a pumpkin spice fanatic or just in it for the creamy goodness, this soup is your ticket to flavor town.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable stock, homemade preferred
• 1/2 cup heavy cream
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt, to precise taste
• Freshly ground black pepper, to precise taste

Instructions

1. Preheat a large pot over medium heat and add the clarified butter, allowing it to melt until it shimmers like a disco ball.
2. Add the finely diced onion to the pot, sautéing until translucent, about 5 minutes, stirring occasionally to prevent any onion tears (yours or the onion’s).
3. Introduce the minced garlic to the party, cooking for 1 minute until fragrant, because nobody likes a harsh garlic bite.
4. Toss in the cubed butternut squash, stirring to coat in the buttery onions and garlic, and let it sweat for 2 minutes to build flavor.
5. Pour in the vegetable stock, bringing the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook until the squash is fork-tender, about 20 minutes.
6. Remove the pot from heat and, using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve—because we’re fancy like that.
7. Stir in the heavy cream, ground cinnamon, and ground nutmeg, seasoning with salt and pepper to that ‘just right’ point. Heat gently for 2 minutes to meld the flavors.

Mmm, the result? A soup so smooth it could win a beauty pageant, with a sweet, nutty depth that’s balanced by the warmth of cinnamon and nutmeg. Serve it in hollowed-out mini pumpkins for a Halloween twist that’ll have your guests spellbound.

Minestrone Soup

Today’s the day we dive into the heartwarming embrace of Minestrone Soup, a dish that’s like a cozy sweater for your soul, but way more delicious and less likely to be stolen by your dog.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 cloves garlic, minced
• 1 cup diced zucchini
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/2 cup small pasta, such as ditalini
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 1/4 cup freshly grated Parmesan cheese, for serving
• 2 tbsp chopped fresh basil, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, celery, and carrot, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add the zucchini and green beans, cooking for an additional 3 minutes to soften slightly.
5. Pour in the diced tomatoes with their juice and the vegetable broth, bringing the mixture to a boil.
6. Reduce the heat to a simmer and add the cannellini beans, pasta, dried basil, and oregano. Simmer for 10 minutes, or until the pasta is al dente.
7. Season with salt and pepper to taste, remembering that the Parmesan will add saltiness later.
8. Ladle the soup into bowls and garnish with grated Parmesan and fresh basil.

You’ll love the symphony of textures in every spoonful, from the tender veggies to the satisfying bite of pasta. Serve it with a crusty loaf of bread for dipping, and watch as it disappears faster than your resolve to eat ‘just one bowl.’

Cauliflower Soup

Mmm, who knew cauliflower could be this exciting? Dive into a bowl of creamy, dreamy Cauliflower Soup that’s about to make your taste buds do a happy dance. It’s the perfect blend of comfort and sophistication, with a twist that’ll have you coming back for seconds.

Ingredients

• 1 large head of cauliflower, florets only
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable stock, homemade preferred
• 1 cup heavy cream
• 1/2 tsp freshly grated nutmeg
• Salt and white pepper, to precise taste
• 2 tbsp chives, finely chopped for garnish

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
4. Add the cauliflower florets to the pot, stirring to coat them in the butter and onion mixture.
5. Pour in the vegetable stock, ensuring the cauliflower is fully submerged. Bring to a boil, then reduce heat to a simmer.
6. Cover and simmer for 20 minutes, or until the cauliflower is fork-tender.
7. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
8. Stir in the heavy cream and freshly grated nutmeg, heating through but not boiling.
9. Season with salt and white pepper to precise taste, adjusting as needed.
10. Ladle the soup into bowls and garnish with finely chopped chives.

Rich and velvety, this Cauliflower Soup is a masterclass in simplicity and flavor. Serve it with a drizzle of truffle oil or a sprinkle of crispy bacon bits for an extra layer of decadence.

Zucchini Soup

Kickstart your culinary adventure with this zucchini soup that’s so velvety, it’ll make your blender blush. Perfect for those days when you’re craving something light yet indulgent, this dish is a sneaky way to get your greens in without feeling like you’re on a diet.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 medium zucchinis, trimmed and chopped into 1-inch pieces
• 4 cups vegetable stock, homemade preferred
• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg, freshly grated

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the chopped zucchini to the pot, followed by the vegetable stock, sea salt, and black pepper. Bring to a boil, then reduce heat to a simmer for 20 minutes, or until the zucchini is fork-tender.
5. Remove the pot from heat and carefully blend the soup in batches until smooth, using a high-speed blender for the creamiest texture.
6. Return the blended soup to the pot over low heat. Stir in the heavy cream and freshly grated nutmeg, warming through for 3 minutes without boiling.
7. Tip: For an extra smooth soup, pass it through a fine-mesh sieve after blending.
8. Tip: Garnish with a drizzle of olive oil and a sprinkle of nutmeg for a visually appealing finish.
9. Tip: If the soup is too thick, adjust the consistency with a little more vegetable stock until desired thickness is achieved.

Just like that, you’ve got a bowl of zucchini soup that’s creamy, dreamy, and packed with flavor. Serve it with a side of crusty bread for dipping, or go rogue and top it with crispy bacon bits for a salty crunch.

Pea Soup

Just when you thought peas were only good for dodging at the dinner table, here comes Pea Soup to change the game. This velvety, vibrant bowl of comfort is like a hug from your grandma, if your grandma was a Michelin-starred chef with a penchant for green.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 4 cups fresh or frozen peas
• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh mint leaves, finely chopped

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers like a disco ball.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent any onion tears (yours or the onion’s).
3. Stir in the minced garlic and cook for 1 minute until fragrant, because nobody likes a harsh garlic bite.
4. Pour in the chicken stock and bring to a gentle boil, then reduce heat to a simmer. Let it whisper sweet nothings for about 10 minutes.
5. Add the peas and cook for 3 minutes if fresh, 5 if frozen, just until they’re brighter than your future.
6. Remove from heat and blend until smoother than a jazz saxophonist, using an immersion blender or transferring to a stand blender in batches.
7. Stir in the heavy cream, sea salt, and black pepper. Taste and adjust seasoning, because you’re the boss of your soup.
8. Garnish with finely chopped fresh mint leaves for a pop of color and a hint of freshness that’ll make your taste buds sing.

Yum! This pea soup is so creamy and dreamy, it’s like liquid velvet with a side of spring. Serve it with a swirl of cream and a sprinkle of crispy pancetta for a dish that’s as fancy as it is comforting.

Pumpkin Soup

Ready to dive into a bowl of comfort that’s as orange as a sunset in July? Pumpkin soup isn’t just for autumn anymore—this velvety, spiced delight is here to prove it’s a year-round superstar, with a personality as bold as its color.

Ingredients

• 2 tablespoons clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups roasted pumpkin puree
• 3 cups vegetable stock
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Salt, to precise taste

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
4. Pour in the roasted pumpkin puree and vegetable stock, stirring to combine. Bring the mixture to a gentle boil, then reduce heat to simmer for 15 minutes, allowing flavors to meld.
5. Using an immersion blender, puree the soup until completely smooth. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
6. Stir in the heavy cream, ground cinnamon, nutmeg, and ginger. Simmer for another 5 minutes, adjusting the salt to your precise taste. Tip: A pinch of brown sugar can enhance the pumpkin’s natural sweetness.
7. Remove from heat and let stand for 2 minutes before serving. Tip: Garnish with a drizzle of cream and a sprinkle of cinnamon for a visually appealing finish.

Lusciously creamy with a whisper of spice, this pumpkin soup is a hug in a bowl. Serve it with a side of crusty bread for dipping, or get fancy with a garnish of toasted pumpkin seeds for crunch.

Celery Soup

Craving something that’s both ridiculously easy to make and unexpectedly luxurious? Let’s talk celery soup—the underdog of the vegetable world that’s about to become your new favorite bowl of comfort.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 4 cups celery stalks, thinly sliced (reserve leaves for garnish)
• 2 cloves garlic, minced
• 4 cups vegetable stock, homemade preferred
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Introduce the thinly sliced celery stalks and minced garlic to the pot, cooking for an additional 3 minutes until the celery begins to soften.
4. Pour in the vegetable stock, bringing the mixture to a gentle boil before reducing the heat to a simmer. Let it cook uncovered for 20 minutes, allowing the flavors to meld.
5. Using an immersion blender, puree the soup until completely smooth. For a silkier texture, strain through a fine-mesh sieve.
6. Stir in the heavy cream, sea salt, black pepper, and cayenne pepper, warming through for 2 minutes without boiling.
7. Garnish with reserved celery leaves for a fresh, crisp contrast.

Rich and velvety with a subtle kick, this celery soup is a masterclass in simplicity. Serve it in warmed bowls with a drizzle of truffle oil or alongside a crusty artisan bread for dipping.

Leek and Potato Soup

Now, let’s dive into a bowl of comfort that’s as easy to love as it is to make. This leek and potato soup is the culinary equivalent of a warm hug, with a creamy texture and a flavor that’s both rich and refreshing. Perfect for those days when you need a little extra coziness in your life.

Ingredients

• 2 tablespoons clarified butter
• 3 large leeks, white and light green parts only, thinly sliced
• 1.5 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the sliced leeks, stirring occasionally, until they are soft and translucent, about 5 minutes. Tip: Avoid browning the leeks to keep the soup’s color light.
3. Stir in the diced potatoes, chicken stock, bay leaf, sea salt, and black pepper. Bring to a boil, then reduce heat to a simmer.
4. Cover and simmer for 20 minutes, or until the potatoes are fork-tender. Tip: The smaller the dice, the quicker they’ll cook.
5. Remove the bay leaf and puree the soup with an immersion blender until smooth. For a chunkier texture, mash with a potato masher instead.
6. Stir in the heavy cream and heat through for another 2 minutes. Tip: Do not boil after adding cream to prevent curdling.
7. Adjust seasoning if necessary, then serve hot.

Creamy, dreamy, and utterly satisfying, this soup boasts a velvety texture with a delicate balance of earthy leeks and buttery potatoes. Elevate it with a drizzle of truffle oil or a sprinkle of crispy pancetta for an extra touch of luxury.

Beetroot Soup

Today’s the day we dive into the vibrant, velvety world of Beetroot Soup, a dish that’s as bold in color as it is in flavor. Trust us, your taste buds and Instagram feed will thank you.

Ingredients

• 2 large beetroots, peeled and diced
• 1 tbsp clarified butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 1/2 cup heavy cream
• 1 tbsp apple cider vinegar
• Salt, to precise taste
• Fresh dill, for garnish

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering.
2. Add the finely chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Introduce the diced beetroots to the pot, stirring to coat with the butter and onion mixture.
4. Pour in the vegetable stock, ensuring the beetroots are fully submerged. Bring to a boil, then reduce to a simmer for 25 minutes, or until beetroots are fork-tender.
5. Using an immersion blender, puree the soup until smooth. For a silkier texture, pass the soup through a fine-mesh sieve.
6. Stir in the heavy cream and apple cider vinegar, heating gently for an additional 2 minutes. Season with salt to your precise liking.
7. Ladle the soup into bowls, garnishing each with a sprig of fresh dill.

Just like that, you’ve got a bowl of Beetroot Soup that’s as smooth as a jazz melody and as rich as a chocolate truffle. Serve it with a dollop of crème fraîche or alongside a crusty artisanal bread for a meal that’s nothing short of a masterpiece.

Green Bean Soup

Alright, let’s dive into the world of comfort with a bowl of Green Bean Soup that’s as vibrant as your grandma’s garden and as comforting as your favorite sweater. This isn’t just any soup; it’s a hug in a bowl, packed with freshness and a dash of nostalgia.

Ingredients

• 1 pound fresh green beans, trimmed and halved
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in the chicken stock and bring to a gentle boil over high heat, then reduce to a simmer.
5. Add the trimmed and halved green beans to the pot, along with sea salt and freshly ground black pepper. Simmer uncovered for 20 minutes, or until the beans are tender but still bright green.
6. Stir in the heavy cream and unsalted butter until fully incorporated and the soup has a velvety texture, about 2 minutes.
7. Remove from heat and garnish with freshly chopped parsley before serving.

Just like that, you’ve got a bowl of Green Bean Soup that’s creamy, dreamy, and packed with a fresh, herby punch. Serve it with a crusty baguette for dipping, or go wild and top it with crispy bacon bits for an extra layer of deliciousness.

Corn Soup

Now, who knew that a humble ear of corn could transform into a bowl of liquid gold? This corn soup is like summer in a spoon—sweet, creamy, and with just enough buttery richness to make you forget about your diet. Let’s dive into this simple yet sophisticated dish that’s sure to impress.

Ingredients

• 4 cups fresh corn kernels, cut from about 6 ears of corn
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 tsp sea salt
• 1/2 tsp freshly ground white pepper
• 2 tbsp fresh chives, finely chopped for garnish

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add the fresh corn kernels to the pot and cook for 5 minutes, stirring occasionally, to enhance their natural sweetness.
5. Pour in the chicken stock, bring to a boil, then reduce heat to low and simmer for 20 minutes to meld the flavors.
6. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve, pressing on the solids.
7. Return the soup to the pot, stir in the heavy cream, sea salt, and white pepper. Heat gently over low heat until warmed through, about 5 minutes.
8. Ladle the soup into bowls, garnish with fresh chives, and serve immediately.

Mmm, the texture is luxuriously velvety, with the sweetness of corn playing off the rich creaminess. Try topping it with a sprinkle of smoked paprika or a dollop of crème fraîche for an extra layer of flavor that’ll make your taste buds dance.

Sweet Potato Soup

Now, who knew that sweet potatoes could be this sexy? Dive spoon-first into this velvety, dreamy Sweet Potato Soup that’s about to become your fall fling. It’s like a hug in a bowl, but with way more flavor and zero awkward pats on the back.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1/2 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt, to precise taste

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers like a disco ball.
2. Add the finely diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent any onion tears (yours or the onion’s).
3. Stir in the minced garlic and cook for 1 minute until fragrant, because nobody likes harsh garlic breath.
4. Toss in the cubed sweet potatoes, smoked paprika, and ground cinnamon, stirring to coat the potatoes in all that spicy goodness.
5. Pour in the chicken stock, bringing the mixture to a boil, then reduce the heat to a simmer. Let it bubble away for 20 minutes, or until the sweet potatoes are fork-tender.
6. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve—because sometimes, smooth just isn’t smooth enough.
7. Stir in the heavy cream, warming through for 2 minutes. Season with salt until it sings to your taste buds.

Heavenly creamy with a whisper of spice, this soup is a masterpiece of balance. Serve it with a drizzle of cream and a sprinkle of smoked paprika for that ‘gram-worthy finish, or go rogue and top with crispy bacon bits because, well, bacon.

Chickpea Soup

Vibrant, versatile, and downright virtuous, chickpea soup is the culinary equivalent of a warm hug on a chilly evening. Packed with protein and bursting with flavor, this dish is a hearty hero for weeknight dinners or lazy weekends alike.

Ingredients

• 2 cups dried chickpeas, soaked overnight
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable stock
• 1 bay leaf
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 1 tbsp fresh lemon juice
• 2 tbsp finely chopped fresh parsley

Instructions

1. Drain the soaked chickpeas and rinse under cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
3. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
5. Add the drained chickpeas, vegetable stock, and bay leaf to the pot, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, or until the chickpeas are tender.
7. Remove the bay leaf and season the soup with salt and black pepper to your precise taste.
8. Stir in the fresh lemon juice and chopped parsley just before serving.

Perfectly creamy with a subtle smokiness, this chickpea soup is a texture lover’s dream. Serve it with a drizzle of olive oil and a sprinkle of paprika for an extra touch of elegance, or pair it with crusty bread for a satisfying crunch.

Conclusion

Bringing warmth and health to your table, our roundup of 20 Delicious Low Calorie Soup Recipes is your go-to for nourishing meals. Each recipe promises flavor without the guilt, perfect for home cooks looking to enjoy hearty dishes. We’d love to hear which soups become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover.

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