Paleo Soup Recipes

Find healthy, delicious paleo soup recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Easy Tomato Gazpacho

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Many gazpacho recipes are thickened with bread, but this easy gazpacho recipe uses just vegetables, making it a gluten-free refresher for a hot summer day. The key to any flavorful gazpacho is giving it time to rest. The flavors meld and become cohesive when the soup is allowed to sit a bit before serving.
By Carolyn Casner

José Andrés's Gazpacho

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Gazpacho is a delicious way to eat more veggies. Think of it as a vegetable smoothie. Not only does Chef José Andrés keep a pitcher of this healthy gazpacho recipe in his refrigerator all summer, it's also served at Beefsteak, his chain of vegetable-driven restaurants.
By José Andrés

Sausage, Brussels Sprout & Potato Soup

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Bake up some Manchego cheese toasts and uncork a bottle of Ribera del Duero to enjoy alongside this healthy pot of soup. Both sweet and hot Italian sausage work well.
By Carolyn Malcoun

Watermelon Gazpacho

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The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.
By EatingWell Test Kitchen

Slow-Cooker Curried Butternut Squash Soup

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Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches.
By Carolyn Casner

Comforting Cabbage Soup with Ginger

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Cabbage turns tender and flavorful in this comforting soup. The aromatic broth is full of spices, including ginger and turmeric, making it perfect for enjoying on a cold day or keeping you hydrated if you're sick.
By Carolyn Casner

Steamed Mussels in Tomato Broth

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With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.
By EatingWell Test Kitchen

Roasted Vegan Cauliflower Soup with Parsley-Chive Swirl

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Blitzed cauliflower gives this very easy vegan soup recipe its creamy taste without adding any dairy. To get the silkiest texture, puree the soup in a blender rather than using an immersion blender.
By Kathy Gunst

Beefy Italian Vegetable Soup

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This one-pot, easy-to-make soup is so full of beef and vegetables that it could almost be called a stew. Beans, mushrooms, kale, chunks of tomatoes and beef sirloin will fight for space on each spoonful.
By Diabetic Living Magazine

Vegan Butternut Squash Soup

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Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully--some brands contain shellfish.
By Carolyn Casner

Chicken Curry Cup of Noodles

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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.
By Devon O'Brien

Golden Gazpacho

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Inspired by Spanish pureed gazpachos, this golden-yellow one is based on an idea of Greg Parks's at the Four Columns Inn in Newfane, Vermont.
By EatingWell Test Kitchen
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Inspiration and Ideas

Gluten-Free Cream of Mushroom Soup
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There's no cream in this silky mushroom soup. Pureed potatoes give this vegan mushroom soup its creamy texture. Be sure to use Yukon Gold--russets don't provide quite the right texture.
Vegetable Stock with Kitchen Scraps
Nothing beats homemade vegetable broth, and this recipe is as easy as it gets! Just start with a gallon-size sealable plastic bag containing the onions, celery and carrots and pop it in the freezer. Over time, add your vegetable scraps to the bag and once it's full, place the contents in a pot, add water and some spices and simmer away. It's a great way to reduce food waste and have delicious homemade broth ready whenever you need it. For the clearest and most flavorful stock, simmer gently--and don't stir.
Roasted Pumpkin-Apple Soup
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Green Eggs & Ham Soup

Would you, could you make this creamy green soup recipe? How about if we told you it's dairy-free--just flavorful pureed veggies topped with a perfectly poached egg and ham? Trust us, whether you eat it in a box or with a fox, in a house or with a mouse, both you and your kids will love this storybook-perfect soup.

All Paleo Soup Recipes

Rich Homemade Chicken Stock

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We love using convenient, store-bought chicken broth, but making your own is easier than you think and the full flavor is worth the effort. In this recipe, we use economical chicken leg quarters and simmer the stock long enough to develop an ultra-rich taste. Plus, there's no added sodium in the recipe--just salt to your personal preference. If you have two stockpots or large Dutch ovens, consider making two batches and freezing one--you'll be happy you did.
By Carolyn Malcoun

Roasted Pumpkin Soup with Glazed Pepitas

This healthy roasted pumpkin soup recipe calls for a pie pumpkin, not the carving kind. Roasting the pumpkin brings out a sweet, almost smoky flavor and creates a soup with depth and character. Store-bought pepitas are a good topper, but the homemade glazed ones here are really special. Serve with a swirl of crème fraîche, sour cream or smoked olive oil, if desired.
By Kathy Gunst

Slow-Cooker Chicken Stock

Homemade chicken broth is easy to make with this slow-cooker chicken stock recipe. With just 5 minutes of prep time, you'll have 10 cups of no-sodium-added flavorful broth to use in soups, stews, pastas and more.
By EatingWell Test Kitchen

Roasted Tomato-Basil Soup

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Roasting tomatoes gives them an intense, sweet flavor and also makes them very easy to peel. The soup is then chilled, making a refreshing first course on a hot summer night.
By EatingWell Test Kitchen

Homemade Chicken Stock

Making your own chicken stock isn't as difficult as you may think. This recipe can be used right away, chilled for up to 3 days, or frozen for up to 6 months. Make a double batch to ensure you'll always have some homemade stock on hand.
By Diabetic Living Magazine

Homemade Vegetable Broth

Learning how to make homemade vegetable broth is well worth the minimal effort with this easy recipe. While there are some commercial broths we like, nothing beats the fresh, clean flavor of homemade broth.
By EatingWell Test Kitchen

Lemon-Turkey Soup

This healthy veggie-loaded soup is an easy way to use up leftover Thanksgiving turkey. Adding the lemon juice right before serving sharpens the taste, making it light and bright.
By Liz Mervosh

Homemade Roasted Chicken Stock

If you've ever wondered why soups and sauces taste so good at restaurants, homemade stock may be the answer. This homemade stock recipe starts with two leftover roasted chicken carcasses. If you don't have two ready at once, freeze one and save it until you roast another chicken. Simmering the bones with herbs and veggies makes a virtually sodium- and calorie-free broth that has a deep, delicious flavor.
By David Bonom

Eggs Baked Over a Spicy Vegetable Ragout

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This rustic dish typifies Mediterranean home cooking at its best: a full-flavored vegetable stew is topped with eggs to become a main dish. Any hot sauce you have on hand will add a nice jolt of heat, but for a complex, authentic flavor, try harissa, a chile paste from North Africa.
By EatingWell Test Kitchen

Turkey Giblet Stock

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This easy turkey stock adds great flavor to the gravy, but you can use chicken broth instead with good results.
By Kathy Farrell-Kingsley

Chicken Broth

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Use the leftovers of a roasted chicken dinner (after removing the meat) to make this easy chicken broth.
By Ruth Cousineau

Essential Turkey Broth

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Once you have stripped off any leftover turkey meat for sandwiches and casseroles, turn the carcass into a broth for soup, such as Turkey-Barley Soup.
By Patsy Jamieson

Beef Soup with Root Vegetables

Potatoes, turnips, and sweet potatoes add a touch of sweetness to traditional beef soup in this low-calorie recipe.
By Diabetic Living Magazine

Dashi

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Dried kelp and bonito flakes, briefly simmered, create a delicate amber broth called “first” or “primary” dashi, the basis for most clear soups in Japan. For “second” dashi, the kelp and bonito are added to a new pot of water (like a used tea bag), making a weaker stock to be used in boldly seasoned dishes like miso soup. Although instant dashi granules and bottles of concentrated dashi are timesaving substitutes, the taste is less subtle and refined than dashi made from scratch.
By Victoria Abbott Riccardi

Fish Stock

It is difficult to find a commercial fish stock, although some fish markets may offer a frozen stock. Seek out heads and bones at the fish counter of your grocery store.
By EatingWell Test Kitchen

Cioppino Soup

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What bouillabaisse is to Provence, cioppino is to San Francisco. The principle behind both fish stews is much the same: simmer the catch of the day in a rich broth, grab a soup spoon and enjoy. Like many classic cioppino recipes, this calls for red wine in the broth, but feel free to substitute white. The assortment of seafood can vary as well: little clams instead of mussels, scallops in place of shrimp. Serve with sourdough bread.
By EatingWell Test Kitchen

Kabocha Squash Soup

This silky kabocha squash soup has a warm flavor profile and a slight spicy kick from Fresno chile. Apple adds a nice tang and sweetness to complement the coconut milk. Enjoy this vegan soup as a starter course to a fall meal, or double the serving size and serve with a green salad for a full meal.
By Jasmine Smith

Mediterranean Grilled Vegetable Soup

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Whirl grilled bell peppers, zucchini and onion in a food processor with some vine-ripened tomatoes in this smoky gazpacho-like soup. Make it a meal: Serve with Pan Bagna for a delightful warm-weather Mediterranean meal.
By Marie Piraino

Beef Stock

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Veal bones make a particularly rich, gelatinous beef stock. If you don't have them, substitute an equal amount of beef bones. The step of roasting the bones, which imparts fuller flavor, may be omitted if time is short.
By EatingWell Test Kitchen
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