13 Healthy Winter Soup Recipes That’ll Keep You Cozy All Season

Winter soup cravings are real—and honestly, they’re the best part of the cold. These bowls are steamy, nourishing, and sneak in a ton of veggies without feeling like “health food.” We’re talking hearty flavors, easy weeknight steps, and smart swaps that keep things light without sacrificing comfort.

Below you’ll find 13 healthy winter soup recipes that are big on taste and perfect for batch cooking. Grab a spoon, a big pot, and let’s warm up your kitchen.

1. Roasted Butternut & Apple Bisque With Sage Crunch

This silky soup tastes like your favorite cozy sweater—warm, comforting, and a little sweet. Roasting the squash and apples adds caramelized depth, while a quick sage topping gives it a fancy finish without extra fuss.

Ingredients:

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
• 2 crisp apples (Honeycrisp or Fuji), cored and chopped
• 1 large yellow onion, chopped
• 3 garlic cloves, peeled
• 2 tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 cups low-sodium vegetable broth
• 1/2 cup light coconut milk (or evaporated milk)
• 1 tbsp apple cider vinegar
• 8 fresh sage leaves
• 1 tsp butter or olive oil (for sage)
• Optional: pumpkin seeds and red pepper flakes for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss squash, apples, onion, and garlic with olive oil, salt, pepper, cinnamon, and nutmeg. Spread on two sheet pans.
2. Roast for 25–30 minutes, flipping halfway, until squash is tender and edges are caramelized.
3. Transfer roasted ingredients to a large pot. Add vegetable broth and bring to a simmer for 5 minutes.
4. Blend until silky using an immersion blender (or carefully blend in batches). Stir in coconut milk and apple cider vinegar. Adjust salt and pepper.
5. In a small skillet over medium heat, melt butter or warm oil. Fry sage leaves 20–30 seconds per side until crisp.

Serve hot with a drizzle of coconut milk, sage leaves, and pumpkin seeds. For extra protein, top with shredded rotisserie chicken or white beans. Swap butternut for kabocha or delicata if that’s what you’ve got.

2. Ginger-Turmeric Chicken Zoodle Soup That Fights The Chill

This is your flu-season favorite with a bright, spicy twist. It’s loaded with ginger, turmeric, and lemon, plus light zucchini noodles that keep it hearty but not heavy.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric (or 1 tbsp fresh, grated)
• 6 cups low-sodium chicken broth
• 2 cups shredded cooked chicken (breast or rotisserie)
• 3 medium zucchinis, spiralized
• 1 lemon, juiced
• 1/4 cup chopped parsley or cilantro
• Salt and black pepper to taste
• Optional: pinch of red pepper flakes

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 6–7 minutes until softened.
2. Add garlic, ginger, turmeric, and red pepper flakes (if using). Cook 1 minute until fragrant.
3. Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer 10 minutes.
4. Stir in chicken and zucchini noodles; simmer 2–3 minutes until zoodles are tender-crisp.
5. Finish with lemon juice, herbs, salt, and pepper.

Serve with extra lemon wedges. Want it heartier? Add a handful of cooked brown rice or quinoa. No spiralizer? Thinly slice zucchini into half-moons.

3. Smoky Lentil & Greens Soup That Eats Like A Meal

Lentils bring the protein, smoked paprika brings the vibe. This soup is earthy, satisfying, and friendly to your pantry (and your wallet).

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1 cup brown or green lentils, rinsed
• 1 (14.5-oz) can diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 bay leaf
• 4 cups chopped hearty greens (kale or Swiss chard)
• 1 tbsp red wine vinegar (or lemon juice)
• Salt and black pepper to taste

Instructions:

1. Sauté onion and carrots in olive oil over medium heat for 6 minutes. Add garlic and cook 30 seconds.
2. Stir in tomato paste, smoked paprika, and cumin. Cook 1 minute to toast spices.
3. Add lentils, tomatoes, broth, and bay leaf. Simmer 25–30 minutes until lentils are tender.
4. Fold in greens and cook 3–5 minutes until wilted. Remove bay leaf, add vinegar, salt, and pepper.

Top with a dollop of Greek yogurt or a sprinkle of feta. For extra smokiness, add a splash of liquid smoke or diced turkey bacon.

4. Creamy Cauliflower-Almond Soup With Garlicky Gremolata

Cauliflower turns luxuriously creamy without heavy cream. Almonds add body and protein, while a bright gremolata wakes up every spoonful.

Ingredients:

• 1 tbsp olive oil
• 1 leek, white and light green parts, sliced
• 3 garlic cloves, minced
• 1 large head cauliflower, chopped
• 1/2 cup raw slivered almonds
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 tsp white pepper (or black pepper)
• 1 tsp kosher salt, plus more to taste
• 2 tbsp lemon juice
• For gremolata: 1/4 cup chopped parsley, 1 garlic clove grated, zest of 1 lemon, 1 tsp olive oil, pinch salt

Instructions:

1. Sauté leek in olive oil over medium heat for 5 minutes until soft. Add garlic and cook 30 seconds.
2. Add cauliflower, almonds, and broth. Simmer 15–18 minutes until cauliflower is very tender.
3. Blend until very smooth. Stir in almond milk, white pepper, and salt. Heat gently and finish with lemon juice.
4. Mix gremolata ingredients in a small bowl.

Serve with a spoonful of gremolata on top. Add roasted chickpeas for crunch, or swap almonds for cashews if that’s what’s in your pantry.

5. Miso-Mushroom Umami Broth With Soba

This one is silky, savory, and slurpable—the kind of bowl that makes you feel instantly nourished. Mushrooms bring deep flavor, while miso adds a probiotic punch.

Ingredients:

• 1 tbsp toasted sesame oil
• 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 6 cups low-sodium vegetable or chicken broth
• 2 tbsp low-sodium tamari or soy sauce
• 2 tbsp white or yellow miso paste
• 6 oz soba noodles
• 2 cups baby spinach
• 2 green onions, thinly sliced
• Optional: 1 soft-boiled egg per bowl, sesame seeds, chili oil

Instructions:

1. Heat sesame oil in a pot over medium-high. Sauté mushrooms 6–8 minutes until browned. Add garlic and ginger; cook 1 minute.
2. Pour in broth and tamari. Simmer 10 minutes.
3. Cook soba per package; rinse under cold water to prevent sticking.
4. Turn off heat. Whisk miso with a ladle of hot broth in a bowl, then stir back into pot.
5. Add spinach to wilt. Divide soba in bowls, ladle broth and mushrooms over top. Garnish with green onions and extras.

Use buckwheat soba for a nuttier bite. For added protein, toss in tofu cubes or shredded chicken.

6. Moroccan-Spiced Chickpea & Tomato Stew

Think cozy spices, tender chickpeas, and a tomato base that’s bright and warming. It’s plant-forward, pantry-friendly, and even better the next day.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/4 tsp cayenne (optional)
• 2 (14.5-oz) cans diced tomatoes
• 2 (15-oz) cans chickpeas, drained and rinsed
• 2 cups low-sodium vegetable broth
• 1 lemon, juiced
• 1/4 cup chopped cilantro or parsley
• Salt and pepper to taste

Instructions:

1. Sauté onion and bell pepper in oil over medium heat for 6 minutes. Add garlic; cook 30 seconds.
2. Stir in spices and toast 1 minute.
3. Add tomatoes, chickpeas, and broth. Simmer 20 minutes, uncovered, to thicken.
4. Finish with lemon juice, herbs, salt, and pepper.

Serve with a spoonful of yogurt and a sprinkle of toasted almonds. Want greens? Stir in a few cups of chopped spinach at the end.

7. Hearty Turkey, White Bean & Kale Soup

Light but filling, this soup tastes like a hug after a long day. Ground turkey, creamy beans, and kale keep things balanced and satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 lb lean ground turkey
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 6 cups low-sodium chicken broth
• 2 (15-oz) cans cannellini beans, rinsed
• 4 cups chopped kale, ribs removed
• 1 lemon, juiced
• Salt and pepper to taste
• Optional: pinch of red pepper flakes

Instructions:

1. Brown turkey in oil over medium heat, breaking into crumbles, 5–7 minutes. Drain excess fat if needed.
2. Add onion, carrots, and celery; cook 5 minutes. Stir in garlic, oregano, thyme, and red pepper flakes; cook 30 seconds.
3. Pour in broth and add beans. Simmer 15 minutes.
4. Stir in kale and cook 5 minutes. Finish with lemon juice, salt, and pepper.

Serve with a drizzle of olive oil and Parmesan shavings. For creaminess, mash a few beans into the broth before adding the kale.

8. Carrot, Ginger & Orange Sunshine Soup

Bright, zesty, and velvety—this soup tastes like winter sunshine in a bowl. It’s light yet satisfying, with ginger heat and citrus sparkle.

Ingredients:

• 1 tbsp olive oil
• 1 onion, sliced
• 6 large carrots, sliced
• 1 tbsp grated fresh ginger
• 4 cups low-sodium vegetable broth
• 1 orange, zested and juiced
• 1/2 cup light coconut milk or Greek yogurt
• Salt and white pepper to taste
• Optional: pinch of cayenne

Instructions:

1. Sauté onion in oil over medium heat 5 minutes. Add carrots and ginger; cook 2 minutes.
2. Add broth and orange zest. Simmer 20 minutes until carrots are soft.
3. Blend until smooth. Stir in orange juice and coconut milk or yogurt. Season with salt, pepper, and cayenne.

Garnish with fresh dill or cilantro. Add a scoop of cooked red lentils to make it more filling without changing the vibe.

9. Italian Farro Minestrone With Pesto Swirl

Minestrone is winter’s MVP. This version uses nutty farro for texture and a quick pesto swirl for a pop of freshness.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 cup chopped green beans (fresh or frozen)
• 1 (14.5-oz) can diced tomatoes
• 6 cups low-sodium vegetable broth
• 3/4 cup pearled farro, rinsed
• 1 (15-oz) can kidney or cannellini beans, rinsed
• 2 cups baby spinach
• Salt and pepper to taste
• 2 tbsp prepared basil pesto (store-bought or homemade)
• Optional: Parmesan rind during simmering

Instructions:

1. Sauté onion, carrots, and celery in oil for 6 minutes. Add garlic and cook 30 seconds.
2. Stir in zucchini, green beans, tomatoes, broth, and farro. Add Parmesan rind if using. Simmer 25–30 minutes until farro is tender.
3. Add beans and spinach; cook 3 minutes. Season with salt and pepper.
4. Remove rind. Ladle into bowls and swirl in a little pesto.

Use barley or brown rice if you don’t have farro. For dairy-free, choose a vegan pesto or skip it and add fresh chopped basil and lemon zest.

10. Thai-Inspired Coconut Lemongrass Veggie Soup

Fragrant, creamy, and still light—this soup leans on aromatics like lemongrass and lime leaves for big flavor. It’s a takeout-fix you can whip up fast at home.

Ingredients:

• 1 tsp coconut oil
• 1 small onion, sliced
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1 stalk lemongrass, bruised and cut into 2-inch pieces (or 1 tbsp lemongrass paste)
• 3–4 kaffir lime leaves (optional but excellent)
• 1 tbsp red curry paste (adjust to taste)
• 4 cups low-sodium vegetable broth
• 1 (14-oz) can light coconut milk
• 1 red bell pepper, thinly sliced
• 2 cups sliced mushrooms
• 1 cup snap peas or green beans
• 1 tbsp fish sauce or 1 tbsp tamari for vegan
• 1 lime, juiced
• Fresh cilantro and basil for garnish
• Optional protein: 12 oz firm tofu cubes or cooked shrimp

Instructions:

1. Sauté onion in coconut oil for 3 minutes. Add ginger, garlic, lemongrass, and curry paste; cook 1 minute.
2. Pour in broth and add lime leaves. Simmer 10 minutes to infuse.
3. Stir in coconut milk, bell pepper, mushrooms, and snap peas. Simmer 5–7 minutes until tender-crisp.
4. Add fish sauce or tamari and lime juice. Remove lemongrass and lime leaves. Add tofu or shrimp if using; heat through.

Serve with brown rice or rice noodles. For extra heat, a little chili crisp on top works wonders, trust me.

11. Rustic Cabbage, Potato & Dill Soup (Zupa Kapusta Vibes)

Simple ingredients, big comfort. This Eastern European-inspired soup is brothy yet hearty, with tender potatoes and lots of fresh dill.

Ingredients:

• 1 tbsp olive oil or butter
• 1 onion, chopped
• 2 carrots, chopped
• 3 garlic cloves, minced
• 1 small green cabbage (about 1 1/2 lbs), cored and shredded
• 3 medium Yukon gold potatoes, cubed
• 6 cups low-sodium vegetable or chicken broth
• 1 bay leaf
• 1 tsp caraway seeds (optional but classic)
• 2 tbsp apple cider vinegar
• 1/4 cup chopped fresh dill
• Salt and black pepper to taste
• Optional: 1/2 cup low-fat sour cream or Greek yogurt for serving

Instructions:

1. Sauté onion and carrots in fat of choice for 5 minutes. Add garlic; cook 30 seconds.
2. Add cabbage, potatoes, broth, bay leaf, and caraway. Simmer 20–25 minutes until potatoes are tender.
3. Stir in vinegar, dill, salt, and pepper. Remove bay leaf.

Serve with a dollop of sour cream or yogurt. Add diced turkey sausage if you want more protein without losing the light feel.

12. Spicy Black Bean & Roasted Sweet Potato Soup

Smoky, sweet, and a little spicy—this soup hits every note. Roasted sweet potatoes make it hearty while black beans bring the fiber and protein.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced (optional)
• 2 (15-oz) cans black beans, rinsed
• 1 (14.5-oz) can fire-roasted tomatoes
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1 lime, juiced
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, Greek yogurt

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potatoes with 1 tbsp oil, chili powder, and smoked paprika. Roast 20–25 minutes until caramelized.
2. In a pot, heat remaining oil. Sauté onion 5 minutes. Add garlic and jalapeño; cook 1 minute.
3. Add black beans, tomatoes, broth, and cumin. Simmer 10 minutes.
4. Stir in roasted sweet potatoes. Blend about 2 cups of soup and return to pot for thickness, or leave chunky.
5. Finish with lime juice, salt, and pepper.

Top with avocado and cilantro. For a smoky kick, add a chopped chipotle in adobo—seriously, it’s magic.

13. Creamy Broccoli-White Bean Soup With Cheesy Crunch

All the comfort of broccoli-cheddar with a lighter, protein-packed twist. White beans make it creamy without loads of dairy, and a crisp Parmesan topping adds the irresistible finish.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 5 cups broccoli florets (about 1 large head), chopped
• 1 (15-oz) can cannellini beans, rinsed
• 4 cups low-sodium vegetable or chicken broth
• 1/2 cup milk of choice (or extra broth)
• 1/2 cup grated sharp cheddar (optional, for richness)
• 1/4 tsp nutmeg
• Salt and black pepper to taste
• For cheesy crunch: 1/2 cup grated Parmesan, pinch of black pepper

Instructions:

1. Heat oil in a pot over medium. Sauté onion 5 minutes. Add garlic; cook 30 seconds.
2. Add broccoli, beans, and broth. Simmer 10–12 minutes until broccoli is tender.
3. Blend until smooth. Stir in milk, cheddar (if using), nutmeg, salt, and pepper. Warm gently.
4. For cheesy crunch, heat a nonstick skillet over medium. Sprinkle Parmesan in 4 small piles; cook until melted and crisp, 2–3 minutes. Cool, then break into shards.

Serve with Parmesan crisps on top. Spice it up with a pinch of cayenne or swirl in Greek yogurt for extra tang.

Meal Prep Tips & Smart Swaps

Most of these soups freeze well—just skip dairy until reheating. Store in single-serve containers for easy lunches. If a recipe calls for spinach or herbs, add them when reheating to keep flavors bright. And remember: good broth makes good soup. If yours tastes flat, a squeeze of lemon or splash of vinegar at the end is the secret finish.

There you go: 13 healthy winter soup recipes to get you through the season with a happy belly and a warm kitchen. Pick one for tonight, double it for leftovers, and enjoy that cozy, steamy goodness. Spoon up and stay toasty!