25 Light Soup Recipes That Will Warm Your Soul Without Weighing You Down

I’ve attached a video for every recipe below from my favorite home cooks.

Light soups are perfect for when you want a warm, comforting meal without feeling weighed down. These soups are packed with veggies and lean proteins, making them both tasty and good for you. Light soups can be quick and easy to make, often taking just 30 minutes from start to finish.

You can find light soup recipes from many cultures, like Thai curry soup or Greek avgolemono. These soups use simple ingredients like chicken, vegetables, and broth to create flavorful dishes. They’re great for chilly nights or when you need a quick reset after heavy meals.

Chicken Noodle Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 cups egg noodles
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. 
   

   Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.

   
   
2. 
   

   Add garlic and cook for 30 seconds. Pour in chicken broth and bring to a boil.

   
   
3. 
   

   Add chicken, noodles, and thyme. Reduce heat and simmer for 6-8 minutes until noodles are tender.

   
   
4. 
   

   Season with salt and pepper. Garnish with parsley before serving.

   
   

Tomato Soup

You’ll need:

• 1 can (28 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup V8 juice
• 1/4 cup half and half
• 1 tbsp olive oil
• 1/2 onion, diced
• Salt and pepper to taste

Instructions:

1. 
   

   Heat olive oil in a pot. Add onions and cook until soft.

   
   
2. 
   

   Pour in broth, V8, and tomatoes. Bring to a boil, then simmer for 15 minutes.

   
   
3. 
   

   Use an immersion blender to puree the soup until smooth.

   
   
4. 
   

   Stir in half and half. Blend again.

   
   
5. 
   

   Season with salt and pepper.

   
   
6. 
   

   Serve hot and enjoy your easy tomato soup!

   
   

Lentil Soup

You’ll need:

• 1 cup dried lentils
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. 
   

   Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5-7 minutes until soft.

   
   
2. 
   

   Add garlic and cook for another minute. Stir in cumin, salt, and pepper.

   
   
3. 
   

   Pour in lentils, broth, and tomatoes. Bring to a boil, then simmer for 25-30 minutes until lentils are tender.

   
   
4. 
   

   Taste and adjust seasoning if needed. Serve hot and enjoy your homemade lentil soup!

   
   

Pea And Ham Soup

Ingredients:

• 1 lb dried split peas
• 1 ham bone or 2 cups diced ham
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups chicken stock
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. 
   

   Rinse the split peas and place them in your slow cooker.

   
   
2. 
   

   Add the ham bone or diced ham, onion, carrots, celery, and garlic.

   
   
3. 
   

   Pour in the chicken stock and add the bay leaf.

   
   
4. 
   

   Cook on low for 6-8 hours or on high for 4-6 hours.

   
   
5. 
   

   Remove the ham bone if used, shred the meat, and return it to the pot.

   
   
6. 
   

   Season with salt and pepper to taste.

   
   
7. 
   

   Stir well and serve hot. Enjoy your comforting pea and ham soup!

   
   

Sweet Potato Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 2 pounds sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional: cumin, cinnamon, or nutmeg for extra flavor

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.

   
   
2. 
   

   Stir in garlic and ginger. Cook for 1 minute until fragrant.

   
   
3. 
   

   Add sweet potatoes, salt, and pepper. Cook for 3 minutes, stirring often.

   
   
4. 
   

   Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until sweet potatoes are tender.

   
   
5. 
   

   Use an immersion blender or transfer to a regular blender. Blend until smooth.

   
   
6. 
   

   Taste and adjust seasoning if needed. Serve hot and enjoy your creamy sweet potato soup!

   
   

Broccoli Cheddar Soup

Ingredients:

• 4 cups broccoli florets
• 1 onion, diced
• 2 carrots, chopped
• 3 cups chicken broth
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1/4 cup flour
• 2 tablespoons butter
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onions and cook until soft.

   
   
2. 
   

   Stir in flour and cook for 1 minute. Slowly add milk and broth, whisking constantly.

   
   
3. 
   

   Add broccoli, carrots, and garlic powder. Bring to a boil, then reduce heat and simmer for 15 minutes.

   
   
4. 
   

   Use an immersion blender to partially blend the soup, leaving some chunks for texture.

   
   
5. 
   

   Stir in cheese until melted. Season with salt and pepper.

   
   
6. 
   

   Serve hot and enjoy your creamy, lighter broccoli cheddar soup!

   
   

Mushroom Soup

Ingredients:

• 1 pound mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons flour
• 1/4 cup milk (optional)

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat.

   
   
2. 
   

   Add onions and cook until soft, about 5 minutes.

   
   
3. 
   

   Add garlic and mushrooms. Cook for 8-10 minutes until mushrooms brown.

   
   
4. 
   

   Sprinkle flour over vegetables and stir for 1 minute.

   
   
5. 
   

   Pour in broth and add thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.

   
   
6. 
   

   Season with salt and pepper.

   
   
7. 
   

   If desired, stir in milk for a creamier texture.

   
   
8. 
   

   Serve hot and enjoy your light, tasty mushroom soup!

   
   

Carrot Ginger Soup

Ingredients:

• 2 lbs carrots, peeled and chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 4 cups chicken or vegetable broth
• 1 cup coconut cream
• 2 tbsp butter
• 1 tsp turmeric
• Salt and pepper to taste
• Lemon juice (optional)

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onion and cook until soft.

   
   
2. 
   

   Add garlic and ginger, sauté for 1 minute.

   
   
3. 
   

   Add carrots, broth, and turmeric. Bring to a boil, then simmer for 20 minutes.

   
   
4. 
   

   Blend the soup until smooth using an immersion blender or regular blender.

   
   
5. 
   

   Stir in coconut cream and heat through. Season with salt and pepper.

   
   
6. 
   

   Serve hot, garnished with a squeeze of lemon juice if desired.

   
   

Cauliflower Soup

Ingredients:

• 1 head cauliflower, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.

   
   
2. 
   

   Add garlic and cook for another minute. Stir in chopped cauliflower.

   
   
3. 
   

   Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until cauliflower is tender.

   
   
4. 
   

   Use an immersion blender to puree the soup until smooth.

   
   
5. 
   

   Stir in heavy cream and season with salt and pepper. Simmer for 5 more minutes.

   
   
6. 
   

   Serve hot and enjoy your creamy cauliflower soup!

   
   

Vegetable Soup

You’ll need:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 sweet potato, cubed
• 1 can diced tomatoes
• 6 cups vegetable broth
• 1 cup mixed frozen vegetables
• Salt and pepper to taste

Instructions:

1. 
   

   Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes, stirring often.

   
   
2. 
   

   Add garlic and sweet potato. Cook for 2 more minutes.

   
   
3. 
   

   Pour in tomatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

   
   
4. 
   

   Add frozen vegetables. Simmer for 5 more minutes until all veggies are tender.

   
   
5. 
   

   Season with salt and pepper. Serve hot and enjoy your homemade vegetable soup!

   
   

Thai Curry Noodle Soup

Ingredients:

• 8 oz rice noodles
• 1 tbsp oil
• 1 shallot, diced
• 2 garlic cloves, minced
• 2 tbsp Thai red curry paste
• 1 can coconut milk
• 2 cups chicken broth
• 1 chicken breast, sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. 
   

   Cook rice noodles according to package directions. Set aside.

   
   
2. 
   

   Heat oil in a pot over medium heat. Add shallot and garlic, cook for 2 minutes.

   
   
3. 
   

   Stir in curry paste and cook for 1 minute.

   
   
4. 
   

   Pour in coconut milk and chicken broth. Bring to a simmer.

   
   
5. 
   

   Add chicken and vegetables. Cook for 5-7 minutes until chicken is done.

   
   
6. 
   

   Stir in lime juice.

   
   
7. 
   

   Divide noodles among bowls, ladle soup over top.

   
   
8. 
   

   Garnish with cilantro and serve hot.

   
   

Fish Soup

Ingredients:

• 1 lb white fish fillets, cubed
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 potatoes, cubed
• 3 garlic cloves, minced
• 4 cups fish stock
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5 minutes.

   
   
2. 
   

   Add garlic and potatoes. Stir and cook for 2 more minutes.

   
   
3. 
   

   Pour in fish stock and add thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.

   
   
4. 
   

   Add fish cubes and cook for 5-7 minutes until fish flakes easily.

   
   
5. 
   

   Season with salt and pepper. Garnish with fresh parsley before serving.

   
   

Gazpacho

You’ll love this refreshing Spanish chilled soup on a hot summer day! Here’s what you need:

Ingredients:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, seeded and diced
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 cups tomato juice
• Salt and pepper to taste

Instructions:

1. 
   

   Blend tomatoes, cucumber, pepper, and garlic in a food processor until smooth.

   
   
2. 
   

   Add olive oil, vinegar, and tomato juice. Pulse to combine.

   
   
3. 
   

   Season with salt and pepper.

   
   
4. 
   

   Chill for at least 2 hours before serving.

   
   
5. 
   

   Pour into bowls or glasses and enjoy!

   
   

Cream Of Asparagus Soup

You’ll need:

• 1 pound fresh asparagus
• 2 cups vegetable broth
• 1 small onion, diced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 2 tablespoons sour cream
• Salt and pepper to taste

Instructions:

1. 
   

   Chop asparagus, keeping tips separate.

   
   
2. 
   

   Melt butter in a pot. Add onion and cook until soft.

   
   
3. 
   

   Stir in flour and cook for 1 minute.

   
   
4. 
   

   Pour in broth and milk. Add asparagus stalks.

   
   
5. 
   

   Simmer for 15 minutes until asparagus is tender.

   
   
6. 
   

   Blend soup until smooth.

   
   
7. 
   

   Stir in sour cream and asparagus tips.

   
   
8. 
   

   Cook for 5 more minutes.

   
   
9. 
   

   Season with salt and pepper.

   
   
10. 
    

    Serve hot and enjoy your creamy asparagus soup!

    
    

Butternut Squash Soup

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until soft.

   
   
2. 
   

   Add squash and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until squash is tender.

   
   
3. 
   

   Remove from heat. Blend the soup until smooth using an immersion blender or regular blender.

   
   
4. 
   

   Season with salt and pepper to taste. Serve hot and enjoy your creamy butternut squash soup!

   
   

French Onion Soup

Ingredients:

• 4 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 4 cups low-sodium beef broth
• 1/2 cup dry white wine
• 1 tsp sugar
• Salt and pepper to taste
• 6 slices French bread
• 6 slices Swiss cheese

Instructions:

1. 
   

   Melt butter with oil in a large pot over medium heat. Add onions and sugar. Cook for 25-30 minutes, stirring occasionally, until golden brown.

   
   
2. 
   

   Pour in wine and simmer for 2-3 minutes. Add beef broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

   
   
3. 
   

   Preheat your broiler. Ladle soup into oven-safe bowls. Top each with a slice of bread and Swiss cheese.

   
   
4. 
   

   Place bowls on a baking sheet and broil for 2-3 minutes until cheese is melted and bubbly.

   
   
5. 
   

   Carefully remove from oven and enjoy your delicious French onion soup!

   
   

Split Pea Soup

Ingredients:

• 1 pound dried split peas
• 1 ham bone or 2 cups diced ham
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups water or chicken broth
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. 
   

   Rinse the split peas and put them in a large pot.

   
   
2. 
   

   Add water or broth, ham bone, onion, carrots, celery, garlic, and bay leaf.

   
   
3. 
   

   Bring to a boil, then lower heat and simmer for about 1 hour.

   
   
4. 
   

   Remove ham bone, cut off any meat, and return meat to the pot.

   
   
5. 
   

   Cook for another 30 minutes or until peas are soft.

   
   
6. 
   

   Season with salt and pepper to taste.

   
   
7. 
   

   Serve hot and enjoy your comforting split pea soup!

   
   

Minestrone Soup

You’ll need:

• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 can kidney beans, drained
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 cup pasta (small shells or macaroni)
• 2 cups chopped spinach
• Salt and pepper to taste

Instructions:

1. 
   

   Sauté onion, carrots, and celery in a large pot until soft.

   
   
2. 
   

   Add garlic and cook for another minute.

   
   
3. 
   

   Pour in tomatoes, beans, and broth. Bring to a boil.

   
   
4. 
   

   Add zucchini and pasta. Simmer for 10 minutes.

   
   
5. 
   

   Stir in spinach and cook until wilted.

   
   
6. 
   

   Season with salt and pepper.

   
   
7. 
   

   Serve hot and enjoy your homemade minestrone!

   
   

Chilled Cucumber Soup

You’ll need:

• 2 cucumbers, peeled and seeded
• 1 cup plain yogurt
• 1/4 cup fresh dill
• 1 tablespoon lemon juice
• 1 small garlic clove
• Salt and pepper to taste

Instructions:

1. 
   

   Chop the cucumbers into chunks.

   
   
2. 
   

   Put all ingredients in a blender.

   
   
3. 
   

   Blend until smooth.

   
   
4. 
   

   Taste and adjust seasoning if needed.

   
   
5. 
   

   Chill in the fridge for at least 1 hour.

   
   
6. 
   

   Serve cold and enjoy your refreshing soup!

   
   

Chicken Tortilla Soup

Ingredients:

• 2 chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can black beans, drained
• 1 can corn
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Lime juice
• Tortilla strips for topping

Instructions:

1. 
   

   In a large pot, cook chicken breasts until done. Shred and set aside.

   
   
2. 
   

   Sauté onion and garlic in the pot until soft.

   
   
3. 
   

   Add beans, corn, tomatoes, broth, and spices. Bring to a boil.

   
   
4. 
   

   Reduce heat and simmer for 15 minutes.

   
   
5. 
   

   Add shredded chicken and cook for 5 more minutes.

   
   
6. 
   

   Stir in lime juice before serving.

   
   
7. 
   

   Top with tortilla strips and enjoy your tasty soup!

   
   

Creamy Wild Rice Soup

Ingredients:

• 1 cup wild rice
• 4 cups chicken broth
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 1/2 cup butter
• 1/2 cup flour
• 2 cups milk
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. 
   

   Cook wild rice in chicken broth until tender, about 45 minutes.

   
   
2. 
   

   In a large pot, melt butter and sauté onion, carrots, and celery until soft.

   
   
3. 
   

   Stir in flour and cook for 2 minutes.

   
   
4. 
   

   Slowly add milk, stirring constantly to prevent lumps.

   
   
5. 
   

   Add cooked wild rice with its broth to the pot.

   
   
6. 
   

   Stir in heavy cream and simmer for 10 minutes.

   
   
7. 
   

   Season with salt and pepper to taste.

   
   
8. 
   

   Serve hot and enjoy your creamy wild rice soup!

   
   

Spiced Carrot And Lentil Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 celery stalks, chopped
• 4 medium carrots, sliced
• 2 garlic cloves, minced
• 1 cup red lentils
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. 
   

   Heat oil in a large pot over medium heat. Add onion and celery, cook for 5 minutes until soft.

   
   
2. 
   

   Add carrots and garlic, cook for 2 more minutes.

   
   
3. 
   

   Stir in lentils, cumin, paprika, and turmeric. Cook for 1 minute until fragrant.

   
   
4. 
   

   Pour in broth, bring to a boil. Reduce heat and simmer for 20 minutes until lentils and carrots are tender.

   
   
5. 
   

   Blend soup until smooth. Season with salt and pepper.

   
   
6. 
   

   Serve hot and enjoy your spiced carrot and lentil soup!

   
   

Moroccan Chickpea Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can chickpeas, drained
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. 
   

   Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.

   
   
2. 
   

   Stir in garlic and spices. Cook for 1 minute until fragrant.

   
   
3. 
   

   Add chickpeas, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

   
   
4. 
   

   Season with salt and pepper. Serve hot and enjoy your tasty Moroccan chickpea soup!

   
   

Sweet Potato And Black Bean Soup

Ingredients:

• 2 sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Optional: cilantro for garnish

Instructions:

1. 
   

   Heat oil in a large pot. Add onion and cook until soft.

   
   
2. 
   

   Add garlic and cook for another minute.

   
   
3. 
   

   Stir in sweet potatoes, black beans, broth, and tomatoes.

   
   
4. 
   

   Add cumin, chili powder, salt, and pepper.

   
   
5. 
   

   Bring to a boil, then reduce heat and simmer for 20-25 minutes.

   
   
6. 
   

   Mash some sweet potatoes to thicken the soup if desired.

   
   
7. 
   

   Serve hot, garnished with cilantro if you like.

   
   

Cabbage And Sausage Soup

Ingredients:

• 1 pound Italian sausage
• 1 medium cabbage, chopped
• 2 carrots, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 can diced tomatoes
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. 
   

   Brown the sausage in a large pot over medium heat. Remove excess fat.

   
   
2. 
   

   Add carrots, onion, and garlic. Cook for 2-3 minutes until softened.

   
   
3. 
   

   Stir in cabbage, broth, and tomatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

   
   
4. 
   

   Add vinegar, salt, and pepper. Simmer for another 5 minutes.

   
   
5. 
   

   Serve hot and enjoy your comforting cabbage and sausage soup!