Low-Calorie Soup Recipes

In this very easy Thai noodle soup recipe, just pour hot curry-flavored broth over pasta and veggies. The vegetables keep their crunch and you get a quick, satisfying soup. Feel free to add chicken, shrimp or tofu for an extra bit of protein, if desired.

In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.

For this healthy chicken soup recipe, you'll start with raw chicken to make stock from scratch. If you're short on time, skip Steps 1-2 and use 12 cups low-sodium chicken stock and about 1 1/2 pounds shredded cooked chicken in Step 4.

This healthy version of tom kha soup is vegetarian and flavored with Thai red curry paste. Instead of using fish sauce, we simmer dried shiitakes in vegetable broth to add an umami note.

This Eastern European soup (called kapusniak in Polish) is traditionally made with sauerkraut. To keep the sodium in check in this healthy recipe, we use fresh cabbage and save the sauerkraut for a deliciously salty-sour garnish.

Based on a popular weight-loss plan, this healthy cabbage soup recipe gets tons of flavor and a metabolism-boosting kick from spicy chiles.

Make your own cup of instant soup at home with this chicken curry zoodle (spiralized zucchini noodles) recipe. Pack several jars at once to take to work for easy lunches throughout the week.

Make your own cup of instant soup at home with this Korean noodle recipe. Pack several jars at once to take to work for easy lunches throughout the week.

Make your own cup of instant soup at home with this vegetarian ramen recipe. Pack several jars at once to take to work for easy lunches throughout the week.

This healthy chicken soup recipe is chock-full of sturdy root vegetables and whole-grain barley. You can use any combination of dried and fresh mushrooms here. The soup will thicken as it sits on the stove--thin it as needed with more broth or water.

This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.

This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe. It makes a big pot of soup, so keep some in the refrigerator for up to 5 days and freeze the rest of the vegetable minestrone soup in single-serve portions. That way you always have an easy, delicious vegetable soup to start your meal or to eat for lunch. Think of this vegetable minestrone recipe as a starting point for other healthy soup variations, too: toss in leftover chopped cooked chicken or whole-wheat pasta or brown rice to make it more satisfying.

In this genius slow-cooker soup recipe, two types of onions are caramelized for hours before adding a sherry-spiked broth. For a bistro-worthy presentation, ladle the soup into ovenproof crocks, top with the bread and cheese and broil.

There's no reason to only use cucumbers raw--they are wonderful sautéed then pureed with avocado for a silken-textured soup that's good warm or cold.

This easy carrot soup is a great way to use up a bag of carrots that were forgotten in your produce drawer.

Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

Comfort food with a Southern accent, this dish was inspired by our friend, Jimmo, who ate it growing up in South Carolina. Serve over brown rice or Quick Cheese Grits.

Roasting the vegetables for this simple summer soup enhances their inherent sweetness. The recipe is from EatingWell reader Tracey Medeiros of Atlanta, Georgia.

Use the freshest and sweetest ears you can find for this corn and red pepper bisque. We use just a bit of reduced-fat sour cream in this soup to give it a creamy body, without the heavy cream usually used in a bisque.

In this healthy corn chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own homemade creamy vegetable and corn chowder, you'll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared to many store-bought or restaurant chowders.