I’ve attached a video for every recipe below from my favorite home cooks.
Mediterranean soups are a tasty way to enjoy healthy meals. They often use beans, veggies, and olive oil. These soups are packed with flavor and good-for-you ingredients. You’ll find many options to try, from lentil soups to fish chowders.
Making these soups is easy and fun. Most recipes only need one pot, which means less cleanup for you. You can make big batches to eat all week or share with friends. Give these Mediterranean soups a try and you might find a new favorite meal.
Avgolemono (Greek Lemon Chicken Soup)
Ingredients:
- 6 cups chicken broth
- 1 cup rice or orzo
- 2 chicken breasts
- 3 eggs
- 1/4 cup lemon juice
- Salt and pepper to taste
- Optional: carrots, celery, green onions
Instructions:
Bring broth to a boil in a large pot. Add rice or orzo and cook until tender.
Cook chicken in the broth until done. Remove, shred, and set aside.
In a bowl, whisk eggs and lemon juice.
Slowly add a cup of hot broth to the egg mixture, whisking constantly.
Pour the egg mixture back into the pot, stirring gently.
Add shredded chicken and heat through.
Season with salt and pepper.
Your soup is ready! Enjoy this creamy, tangy Greek delight.
Lentil Soup
You’ll need:
- 1 cup red lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
Heat olive oil in a large pot. Add onions, carrots, and celery. Cook for 10 minutes.
Add garlic and cumin. Cook for 1 minute.
Rinse lentils and add to the pot with broth, thyme, and bay leaf.
Bring to a boil, then simmer for 35 minutes.
Season with salt and pepper. Serve hot and enjoy your tasty Mediterranean lentil soup!
Mediterranean White Bean Soup
Ingredients:
- 2 cans white beans
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 cups spinach
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 lemon, juiced
- Fresh parsley for garnish
Instructions:
Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
Add garlic, thyme, and oregano. Stir for 1 minute.
Pour in broth and add beans. Bring to a boil, then simmer for 15 minutes.
Blend one can of beans with 1 cup of broth. Add to the pot.
Stir in spinach and cook until wilted, about 2 minutes.
Add lemon juice and season with salt and pepper.
Serve hot, garnished with fresh parsley.
Zucchini Basil Soup
Ingredients:
- 4 medium zucchini, chopped
- 1 leek, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup fresh basil leaves
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot over medium heat. Add leeks and celery, cooking until soft.
Stir in garlic and zucchini. Cook for 5 minutes, stirring occasionally.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
Add basil leaves and remove from heat. Let cool slightly.
Blend the soup until smooth using an immersion blender or regular blender.
Stir in lemon juice, salt, and pepper.
Serve hot, garnished with extra basil leaves if desired.
Cioppino (Seafood Stew)
Ingredients:
- 1/4 cup olive oil
- 1 onion, diced
- 1 fennel bulb, chopped
- 4 garlic cloves, minced
- 1 can diced tomatoes
- 2 cups fish stock
- 1 cup white wine
- 1 bay leaf
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 lb mixed seafood (fish, shrimp, clams, mussels)
- Salt and pepper to taste
Instructions:
Heat oil in a large pot over medium heat. Add onion and fennel, cook until soft.
Stir in garlic and cook for 1 minute. Add tomatoes, stock, wine, bay leaf, oregano, and red pepper flakes.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Add seafood and cook until fish is flaky and shellfish open, about 5-7 minutes.
Season with salt and pepper. Serve hot with crusty bread.
Tuscan White Bean Soup with Sausage and Kale
Ingredients:
- 1 lb Italian sausage
- 2 cans white beans, drained
- 1 bunch kale, chopped
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 can diced tomatoes
- 2 tbsp olive oil
- 1 tsp dried herbs (rosemary, thyme, oregano)
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add sausage and cook until browned.
Add onion, carrots, celery, and garlic. Cook for 5 minutes.
Pour in broth, beans, and tomatoes. Bring to a boil, then simmer for 15 minutes.
Add kale and herbs. Cook for 5 more minutes.
Season with salt and pepper. Serve hot with crusty bread.
Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası)
Ingredients:
- 1 cup red lentils
- 1 onion, diced
- 1 carrot, diced
- 1 potato, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add onions, carrots, and potato. Cook until soft.
Add garlic, cumin, and paprika. Stir for 1 minute.
Rinse lentils and add to the pot with tomato paste. Stir well.
Pour in broth. Bring to a boil, then simmer for 20-25 minutes.
Blend soup until smooth. Season with salt and pepper.
Serve hot with lemon wedges and crusty bread.
Healthy Mediterranean Soup
You’ll need:
- 1 can chickpeas, drained
- 2 cups spinach
- 1 diced onion
- 2 minced garlic cloves
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp oregano
- 1 tsp olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a pot. Add onion and garlic, cook until soft.
Pour in broth and tomatoes. Bring to a boil.
Add chickpeas and oregano. Simmer for 10 minutes.
Stir in spinach and cook for 2 more minutes.
Season with salt and pepper. Serve hot and enjoy!
Tomato Basil Soup
You’ll need:
- 2 lbs ripe tomatoes
- 1 onion, chopped
- 3 garlic cloves
- 2 carrots, chopped
- 1/4 cup fresh basil leaves
- 2 tbsp olive oil
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
Cut tomatoes in half and place on a baking sheet with onion, garlic, and carrots. Drizzle with olive oil and roast for 30 minutes.
Transfer roasted veggies to a pot. Add broth and simmer for 15 minutes.
Blend the soup until smooth. Stir in chopped basil.
Season with salt and pepper. Serve hot with crusty bread or grilled cheese.
Cream of Lentil Soup
Ingredients:
- 1 cup red lentils
- 1 onion, diced
- 2 carrots, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Rinse the lentils in a fine-mesh strainer.
Heat olive oil in a large pot. Sauté onions and carrots until soft.
Add garlic and spices, cook for 1 minute.
Pour in broth and lentils. Bring to a boil, then simmer for 20 minutes.
Blend the soup until smooth.
Stir in coconut milk and heat through.
Season with salt and pepper.
Serve hot, garnished with fresh parsley.
Seafood Chowder
Ingredients:
- 1 onion, diced
- 2 celery stalks, chopped
- 1 carrot, diced
- 2 cloves garlic, minced
- 2 anchovies, finely chopped
- 2 potatoes, cubed
- 1 can diced tomatoes
- 4 cups fish stock
- 1 lb mixed seafood (white fish, shrimp, mussels)
- 1 cup chopped kale
- Salt and pepper to taste
Instructions:
Sauté onion, celery, and carrot in a large pot until soft.
Add garlic and anchovies, cook for 1 minute.
Stir in potatoes, tomatoes, and fish stock. Simmer for 20 minutes.
Add seafood and kale. Cook for 5-7 minutes until fish is cooked and mussels open.
Season with salt and pepper. Serve hot with crusty bread.
Greek Tomato Soup with Orzo
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cans diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: Feta cheese and fresh basil for topping
Instructions:
Heat olive oil in a large pot over medium heat. Add onion and cook until soft.
Stir in garlic and orzo. Cook for 1-2 minutes until orzo is lightly toasted.
Add tomatoes, broth, oregano, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 15-20 minutes, stirring often, until orzo is tender.
Serve hot. If you like, top with crumbled feta cheese and fresh basil.
Youvarlakia (Greek Meatball Soup)
Ingredients:
- 1 pound ground beef
- 1/2 cup rice
- 1 egg
- 1 onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 8 cups chicken broth
- 2 eggs (for sauce)
- Juice of 1 lemon
Instructions:
Mix beef, rice, egg, onion, parsley, salt, and pepper in a bowl.
Form mixture into small meatballs.
Bring broth to a boil in a large pot. Add meatballs and simmer for 30 minutes.
Beat 2 eggs with lemon juice in a separate bowl.
Slowly add some hot broth to egg mixture, whisking constantly.
Pour egg mixture back into the pot, stirring gently.
Serve your Youvarlakia hot and enjoy!
Moroccan Chickpea Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can chickpeas, drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook for 5 minutes, stirring often.
Add spices and cook for another minute until fragrant.
Pour in chickpeas, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.
Chicken Leek Soup with White Wine
Ingredients:
- Chicken pieces
- Olive oil
- Leeks, chopped
- Green onions, sliced
- Celery, diced
- Cabbage, shredded
- White wine
- Salt and pepper
- Paprika
- Nutmeg
- Water
Instructions:
Heat olive oil in a deep pot. Add chicken and cook until browned.
Toss in leeks, green onions, and celery. Sauté for 1 minute.
Add cabbage and cook until tender.
Pour in wine, salt, pepper, paprika, and nutmeg. Mix well.
Add water and simmer on low heat for 45 minutes.
Serve hot and enjoy your tasty Mediterranean soup!
Hearty Vegetable Lentil Soup
Ingredients:
- 1 cup dried lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 1 potato, cubed
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 cups chopped kale
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
Stir in garlic and spices. Cook for 1 minute.
Add lentils, broth, tomatoes, and potato. Bring to a boil, then simmer for 25 minutes.
Add kale and cook for 5 more minutes.
Season with salt and pepper. Serve hot and enjoy your hearty soup!
Swiss Chard Bean Soup
Ingredients:
- 1 bunch Swiss chard, chopped
- 2 cans white beans, rinsed and drained
- 1 onion, diced
- 2 carrots, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add onions, carrots, and garlic. Cook until soft.
Stir in beans, tomatoes, broth, and thyme. Bring to a boil.
Reduce heat and simmer for 15 minutes.
Add Swiss chard and cook for 5 more minutes until tender.
Season with salt and pepper. Serve hot with a drizzle of olive oil.
Curried Red Lentil and Sweet Potato Soup
Ingredients:
- 1 red onion
- 2 sweet potatoes
- 1 cup red lentils
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tbsp curry powder
- 2 cloves garlic
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
Dice half the onion and cube the sweet potatoes. Mince the garlic.
Heat oil in a large pot. Sauté onion and garlic until soft.
Add curry powder and cook for 1 minute.
Toss in sweet potatoes and lentils. Stir to coat with spices.
Pour in broth and coconut milk. Bring to a boil.
Reduce heat and simmer for 20 minutes or until veggies are tender.
Season with salt and pepper.
Blend half the soup if you like it creamy. Enjoy your delicious soup!
Tomato-Based Vegan Moroccan Soup
Ingredients:
- 3 cans crushed tomatoes
- 1 cup red lentils
- 1 can chickpeas, drained
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- Salt and pepper to taste
- 6 cups vegetable broth
- Fresh cilantro for garnish
Instructions:
Heat olive oil in a large pot. Add onion, garlic, carrots, and celery. Cook for 5 minutes.
Stir in spices and tomato paste. Cook for 2 minutes.
Add crushed tomatoes, lentils, chickpeas, and broth. Bring to a boil.
Reduce heat and simmer for 25-30 minutes until lentils are tender.
Season with salt and pepper.
Serve hot, garnished with fresh cilantro.
Persian Chicken Barley Soup (Soupe Jo)
Ingredients:
- 1 chicken breast
- 1 cup pearl barley
- 1 onion, diced
- 1 carrot, diced
- 2 tbsp butter
- 1 tbsp flour
- 4 cups chicken stock
- 1/2 cup cream
- 1 lemon, juiced
- Salt and pepper to taste
- Turmeric and curry powder (optional)
Instructions:
Cook the chicken breast in water with half the onion, salt, and pepper. Shred when done.
Rinse barley and cook in a separate pot until tender.
In a large pot, sauté remaining onion and carrot in butter. Add flour and cook for 1 minute.
Pour in chicken stock and bring to a boil. Add cooked barley and shredded chicken.
Simmer for 15 minutes. Stir in cream and lemon juice.
Season with salt, pepper, and optional spices. Serve hot!
Mediterranean Vegetable Soup
Ingredients:
- 1 onion, diced
- 2 zucchini, chopped
- 2 carrots, sliced
- 1 can chickpeas, drained
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 cloves garlic, minced
- 1 tsp oregano
- 1 tsp thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- Juice of 1 lemon
Instructions:
Heat olive oil in a large pot. Add onion and garlic, cook until soft.
Add zucchini and carrots. Sauté for 5 minutes.
Pour in broth, tomatoes, and chickpeas. Bring to a boil.
Add herbs, salt, and pepper. Reduce heat and simmer for 20 minutes.
Stir in lemon juice before serving. Enjoy your Mediterranean vegetable soup!
Italian Wedding Soup
Ingredients:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- 8 cups chicken broth
- 2 cups chopped spinach
- 1 cup small pasta (like orzo or acini di pepe)
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced
Instructions:
Mix ground chicken, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Form into small meatballs.
In a large pot, sauté carrot, celery, and onion until softened.
Add chicken broth and bring to a boil. Add pasta and cook until almost tender.
Drop meatballs into the soup and simmer for 5-7 minutes.
Add spinach and cook until wilted.
Season with salt and pepper to taste. Serve hot with extra Parmesan cheese if you like!
Spicy Harira (Moroccan Lentil Soup)
Ingredients:
- 1 cup red lentils
- 1 can chickpeas, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Instructions:
Heat olive oil in a large pot. Add onion and garlic, cook until soft.
Stir in spices and cook for 1 minute.
Add tomatoes, lentils, chickpeas, and broth. Bring to a boil.
Reduce heat and simmer for 20-25 minutes until lentils are tender.
Season with salt and pepper.
Serve hot, garnished with fresh cilantro.
Creamy Potato and Leek Soup
Ingredients:
- 4 large potatoes, peeled and diced
- 3 leeks, white and light green parts only, sliced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chives for garnish (optional)
Instructions:
Melt butter in a large pot over medium heat. Add leeks and garlic, cooking until soft (about 5-7 minutes).
Add potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a blender in batches.
Stir in the cream and season with salt and pepper. Heat through for another 2-3 minutes.
Serve hot, garnished with chives if desired. Enjoy your creamy potato and leek soup!
Roasted Red Pepper and Tomato Soup
Ingredients:
- 4 red bell peppers
- 6 ripe tomatoes
- 1 onion
- 4 garlic cloves
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp sugar
- Salt and pepper to taste
- Fresh basil leaves
Instructions:
Preheat your oven to 425°F (220°C).
Cut peppers and tomatoes in half. Peel and quarter the onion. Smash garlic cloves.
Place veggies on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 35-45 minutes until golden and tender.
Remove pepper skins and seeds.
Blend roasted veggies with broth until smooth.
Pour into a pot and warm over medium heat.
Add sugar, salt, and pepper to taste.
Serve hot with fresh basil on top.