Are you ready for soup season? At Vera Health, we sure are, and we’re here with 10 delicious soup recipes chock full of superfoods to help you feel energized, rejuvenated, and ready to take on your winter days (or cozy up inside)! Sometimes, nothing beats a comforting bowl of brothy goodness, especially when there’s a snowy wonderland outside your window. So, whether you need to fuel up and brave the cold or you’re staying snug indoors, you’ll be well-nourished and soothed as you enjoy these tasty superfood soups.

Nutritious Comfort Soups to Warm Your Soul

Soup is known for its therapeutic, healing ingredients, so it’s no wonder that steamy bowls of stew are full of health benefits. From boosting your immunity to increasing your vegetable intake, eating homemade soups is one of the best things you can do for your body. Whether you’re a carnivore or a strict vegan, this list includes something for everyone, so get to slurping!

1. Wonton Soup with Lemon Ginger Broth

This 15-minute wonton soup recipe is perfect for those chilly nights when you’re in a pinch. It’s super simple, full of flavor, and packed with nutrient-dense, vibrant greens.

Featured superfoods: Kale, spinach, bok choy, arugula, ginger, lemon

Wonton soup with pak-choi served in a turquoise bowl, vertical shot on a brown stone background

Ingredients

  • 1 leek, white parts, thinly sliced
  • 4 slices ginger, quarter-sized with peels, or substitute with 1 tablespoon ginger paste
  • 1 tablespoon olive oil
  • 4 cups chicken or veggie broth
  • 10-14 wontons (frozen chicken, shrimp, or vegetarian)
  • 2 handfuls chopped greens of choice: baby spinach, bok choy, chopped kale, or arugula
  • Garnish options: scallions, cilantro, sesame seeds, chili flakes, or sriracha
  • Salt and lemon to taste

Directions

  1. Sauté shallot and ginger in oil, over medium heat, in a medium pot, until fragrant (about 2 minutes).
  2. Add broth, cover, and bring to a boil. Add wontons and simmer according to directions on package (typically 3-5 minutes, depending on size).
  3. Taste the broth and season to your taste with salt and squeezed lemon.
  4. Add greens and cook until wilted.
  5. Divide into bowls and sprinkle with garnishes of your choice.

Adapted from Feasting at Home

2. Easy Homemade Bone Broth

Bone broth is a top wellness trend, and for good reason. It’s a superfood in itself and is known as a health tonic that offers incredible health benefits, like:

  • Collagen to provide your body with amino acids, the building blocks of proteins
  • Bone marrow, which is rich in iron, vitamins A and K, fatty acids, zinc, and manganese
  • Reduced inflammation
  • Improved gut health
  • Better sleep
  • Weight loss
  • Gelatin to protect joints

Sipping on bone broth or using it as a base for your winter soups can be beneficial for your overall health, specifically your joints and digestive system. Bone broth is known for its time-consuming process, but this easy recipe requires just a few ingredients that you can throw in a pot and simmer while you go about your day. You could even let your bone broth cook as you sleep!

Chicken bone broth in a blue plate, with fresh vegetables in the background

Ingredients

  • Bones and carcass of 1 chicken (suggested to use leftover from whole roasted chicken)
  • 12 cups filtered water
  • 2 Tablespoons apple cider vinegar
  • 1 generous pinch each of sea salt and black pepper (plus more to taste)
  • Rosemary
  • 1 sliced lemon

Directions

  1. In a large pot or Dutch oven, add bones leftover from whole roasted chicken, including legs and wings, or bones from 1 chicken purchased from a butcher. Add lemon wedges and rosemary.
  2. Top with filtered water until generously covered (about 12 cups). This will reduce down by about 1/2, leaving you with 6-8 cups of bone broth.
  3. Add salt and pepper to season broth.
  4. Add apple cider vinegar.
  5. Bring to a boil, then reduce to a simmer and cover. Cook for at least 10-12 hours. *
  6. Strain and discard bones. Bone broth tastes best when fresh. *

*Cook for at least 10-12 hours, or until reduced by 1/3 or 1/2. The more it reduces, the more intense the flavor will become, and the more collagen will be extracted. 12 hours is recommended.

*Note: Bone broth can gelatinize when refrigerated due to the collagen content. This is normal! When reheated, it liquefies again, just like store-bought chicken broth.  

Adapted from Minimalist Baker

3. Chicken Zoodle Soup 

Love chicken noodle soup? Swap your noodles for spiraled zucchini noodles, or zoodles, and enjoy this grown-up version of your favorite, classic soup. This is the perfect recipe to make on those cozy, cold nights when you don’t want to leave the house.

Featured superfoods: Zucchini, garlic, lemon, carrots, celery, rosemary, olive oil

Spiral zucchini noodles called zoodles prepared in spiralizer kitchen gadget

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pound (3 medium-sized) zucchini, spiralized
  • 2 tablespoons freshly squeezed lemon juice
  • 1 sprig fresh rosemary
  • 2 tablespoons fresh parsley leaves, chopped

Directions

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to stockpot and cook until golden (about 2-3 minutes). Set aside.
  2. Add remaining 1 tablespoon olive oil to the stockpot. Add onion, garlic, celery, and carrots. Cook until tender, stirring occasionally, for about 3-4 minutes. Stir in thyme and rosemary until fragrant (about 1 minute).
  3. Whisk in chicken stock, bay leaf, and 2 cups of water. Bring to a boil. Add zucchini noodles and chicken. Reduce heat and simmer until zucchini is tender (about 3-5 minutes).
  4. Stir in lemon juice, and season with salt and pepper, to taste.
  5. Garnish with rosemary and parsley, and serve right away.

Adapted from Damn Delicious

4. Vegetable Detox Soup

Are you looking for the ultimate health detox? Try this Vegetable Detox Soup bursting with healthy veggies. It’s nutritious, delicious, and the perfect meal to get your body back on track.

Featured superfoods: Olive oil, garlic, ginger, celery, carrot, broccoli, cauliflower, turmeric, tomatoes, kale, lemon, purple cabbage

Detox vegan vegetable soup on light background. Close up

Ingredients 

  • Olive oil
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 2 cups celery, chopped
  • 1 cup carrots, chopped
  • 3 cups broccoli florets
  • 1 cup cauliflower florets
  • 1/2 teaspoon turmeric
  • 1 14.5-ounce can diced tomatoes, unsalted
  • 4 cups water
  • 1 teaspoon Italian seasoning
  • Pink Himalayan salt, or sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 cups kale, de-stemmed and torn in pieces
  • 1 cup purple cabbage, chopped
  • Juice from 1/2 of a small lemon
  • Handful chopped parsley for garnish

Directions

  1. In a large pot, add oil and bring to medium-high heat. Add onion, garlic, and ginger. Sauté for 2 minutes, stirring occasionally. Add celery, carrots, broccoli, and cauliflower. Stir and cook for about 2-3 minutes, until slightly softened.
  2. Stir in turmeric and diced tomatoes. Add water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are soft. Stir in Italian seasoning, salt, pepper, kale, cabbage, and lemon juice near the last 2-3 minutes of simmering.
  3. Serve hot and garnish with chopped parsley.

Adapted from The Recipe Critic

5. Classic Miso Soup

Sometimes nothing hits the spot like a bowl of classic miso soup. Soothe your soul this winter with a bowl of steamy miso alongside your favorite sushi roll or on its own.

Featured superfoods: Kombu (seaweed), scallion, tofu, miso paste

Traditional Japanese soup ramen with meat broth, asian noodles, seaweed, sliced chiken, eggs. Close up. Asian style food. Top view. Hot tasty ramen soup

Ingredients

  • 1 3×5 inch piece kombu (seaweed)
  • 3/4 ounce bonito flakes (about 1 and 1/2 packed cups)
  • 1 tablespoon dried wakame
  • 1/2 cup silken tofu, cut into 1/2 inch pieces
  • 1/4 cup white miso
  • 1 scallion, very thinly sliced

Directions 

  1. Combine 4 cups water and kombu in a medium saucepan. Let sit until kombu softens (about 25-30 minutes). Bring to simmer over medium heat. Immediately remove from heat once water starts simmering. Remove and discard kombu.
  2. Add bonito flakes and stir to submerge them. Bring to a gentle boil, reduce heat, and simmer for 5 minutes.
  3. Remove from heat and steep for 15 minutes.
  4. While you wait, combine wakame and 3 Tablespoons water in a small bowl. Let sit until wakame is softened (about 10-15 minutes).
  5. Strain broth through a fine-mesh sieve into a medium bowl. Discard solids, wipe out pot, and return broth to pot.
  6. Add tofu and wakame, and bring to a simmer. Remove from heat.
  7. Submerge sieve into liquid, add miso to sieve, and stir to liquefy the miso.
  8. Press through strainer until miso is dissolved.
  9. Divide into bowls and top with scallions.

Adapted from The Recipe Critic

6. Slow Cooker Light Italian Wedding Soup with Kale and Turkey Meatballs

If you love Italian Wedding Soup, you’ll be a major fan of this lighter version made with kale and turkey meatballs. This soup is a beautiful dish and would be perfect for serving at a winter dinner party!

Featured superfoods: Kale, garlic, carrot, onion, turkey, Northern white bean

Homemade Italian Wedding Soup with Spinach and Meatballs

Ingredients

  • 1/2 cup milk
  • 2 slices bread
  • 1 pound lean ground turkey 85% lean
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper
  • 1/2 cup Parmigiano-Reggiano, grated, plus more for garnish
  • 2 tablespoons Italian parsley, chopped
  • 1 egg, beaten
  • 1 tablespoon olive oil
  • 8 cups chicken or vegetable broth (64 ounces)
  • 1 15-ounce can white Northern beans or another small white bean, drained and rinsed
  • 2 carrots, sliced
  • 1/2 yellow onion, chopped
  • 4 cups kale (about 1 pound)

Directions

  1. Add milk to a large mixing bowl. Tear bread into chunks and soak in milk. Add turkey, shallot, garlic, nutmeg, oregano, red pepper flakes, salt, pepper, cheese, parsley, and egg. Gently mix with your fingers to combine mixture. Use a small scoop or melon scooper to form 1/2 inch balls.
  2. Heat olive oil in a large skillet over medium-high heat. Lightly sear meatballs for 1-2 minutes on each side. Remove from pan and set aside.
  3. Add broth, beans, carrots, onion, and kale to the insert of a 5 to 7-quart slow cooker.
  4. Drop meatballs onto kale. Cover and cook on low for 4 hours or until meatballs float to the surface.
  5. Serve soup garnished with grated parmesan cheese, red pepper flakes, and fresh parsley leaves.

Adapted from Foodie Crush

7. Healthy Broccoli and Cheese Soup

We couldn’t leave broccoli and cheese soup off of the list. This recipe is packed with healthy vegetables and is just as satisfying as your favorite broccoli cheddar soup. It subs heavy cream with a potato to thicken the soup, and it’s gluten-free!

Featured superfoods: Olive oil, onion, garlic, celery, broccoli

Bowl of broccoli and cheddar cheese soup

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, sliced
  • 2 celery stalks, sliced
  • 4 cups broccoli florets
  • 1 white potato, cut into 1/2 inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups broth
  • 1 cup milk
  • 1 1/2 cups cheddar cheese, shredded

Directions

  1. In a medium-sized pot, heat olive oil over medium heat. Add onion and cook for 5-7 minutes, or until translucent. Add garlic and cook for 1 minute, or until fragrant.
  2. Add celery, broccoli, potato, salt, pepper, and broth. Cover and simmer for 20 minutes, or until potato is soft when poked with a fork.
  3. Add milk, then blend with an immersion blender until creamy and smooth (about 2-3 minutes).
  4. Add cheese in 3-4 batches, stirring each time until it melts into the soup.

Storage: This soup can be stored in the refrigerator for up to 4 days or the freezer for up to 3 months.

Adapted from Sweet Peas and Saffron

8. Creamy Roasted Red Pepper Tomato Soup 

Warm tomato soup is a must on a chilly day. This version is nutritious, savory, flavorful, and super easy to make. With tomato and red pepper, this creamy, zesty soup is going to be one of your new favorites!

Featured superfoods: Tomato, red pepper

Cold tomato soup (gazpacho or salmorejo) in a black bowl over dark grey slate or stone background. Top view.

Ingredients

  • 2 large red bell peppers
  • 1 28-ounce can crushed or peeled tomatoes in juices
  • 1 6-ounce can tomato paste
  • 1 cup water
  • 1 14-ounce can light coconut milk
  • 1 1/2 tablespoons dried dill
  • 1 Tablespoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon each sea salt and black pepper
  • 3-4 Tablespoons coconut sugar (or stevia)
  • 1 pinch red pepper flake (optional)

Topping options

  • Croutons
  • Fresh dill
  • Full-fat coconut milk
  • Black pepper
  • Parmesan cheese

Directions

  1. Roast red peppers in an oven at 500 degrees Fahrenheit on a foil-lined baking sheet. Bake for about 10-15 minutes. Once ready, wrap in foil to steam for a few minutes.
  2. As you wait, add remaining soup ingredients to a large pot and bring to a simmer. Then, unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems.
  3. Transfer to blender or immersion blender to puree soup. Then, transfer back to saucepan/pot and bring to a simmer over medium-low heat.
  4. Taste and adjust seasonings as needed, adding more coconut sugar or stevia to sweeten, red pepper to spice, basil or dill for earthiness, garlic powder for flavor, or salt. Add more of each for more flavor.
  5. Simmer on low for at least 10 more minutes. The longer the soup simmers, the deeper the flavor will taste.
  6. Serve as is or top with your favorite toppings.

Storage: Soup can be covered in the refrigerator for 4-5 days or frozen for 1 month.

Adapted from Minimalist Baker

9. Curried Butternut Squash Soup

Curry lovers won’t be able to resist this curried butternut squash soup. It’s simple to make, creamy, flavorful, and infused with coconut and subtle spices. Perfect on its own or paired with your favorite sandwich, you’ll have a winter meal that can’t be beat.

Featured superfoods: Butternut squash, garlic, coconut oil

Hot butternut squash pumpkin soup.

Ingredients

  • 1 Tablespoon coconut oil
  • 2 medium shallots, thinly diced
  • 2 cloves garlic, minced
  • 6 cup butternut squash, peeled and chopped
  • 1 pinch sea salt and black pepper, or more to taste
  • 1 1/2 tablespoons curry powder
  • 1/4 teaspoon ground cinnamon
  • 1 14-ounce can light coconut milk
  • 2 cups vegetable broth
  • 2-3 Tablespoons maple syrup
  • 1-2 teaspoons chili garlic paste (optional)

Topping options

  • Toasted pumpkin seeds
  • Chili garlic paste
  • Full-fat coconut milk

Directions

  1. Heat a large pot over medium heat. Once hot, add shallots, oil, and garlic. Sauté for 2 minutes, stirring occasionally.
  2. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat the squash. Cover and cook for 4 minutes, stirring occasionally.
  3. Add coconut milk, vegetable broth, maple syrup, and chili garlic paste (for spice).
  4. Bring to a low boil over medium heat. Reduce to low, cover, and simmer for 15 minutes or until butternut squash is tender.
  5. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup to pot.
  6. Taste and adjust seasonings to your liking, adding extra curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
  7. Serve as is or add your favorite topping options.

Storage: Soup can be covered in the refrigerator for 3-4 days or frozen for up to one month.

Adapted from Minimalist Baker

10. Easy Vegan Ramen

Obsessed with ramen? Who isn’t? If you’ve been too nervous to make your own at home, then rest assured. This easy vegan ramen recipe is loaded with healthy ingredients in a heavenly broth that you’ll want to make over and over. Your friends and family will be super impressed by this one!

Featured superfoods: garlic, ginger, onion, mushrooms, miso paste, green onion, carrot, bok choy

asian vegan noodle soup with tofu cheese, shiitake mushroms and pak choi in white bowl, top view, copy space

Ingredients 

  • 1 Tablespoon grapeseed oil
  • 5 cloves garlic, roughly chopped
  • 1 3 inch piece ginger, peeled and diced
  • 1 medium yellow onion, coarsely chopped
  • 6 cups vegetable stock
  • 1 Tablespoons tamari or soy sauce
  • 1/2 ounce dehydrated shiitake mushrooms
  • 1 Tablespoon white or yellow miso paste
  • 1 teaspoon sesame oil
  • 8 ounces ramen noodles (ensure vegan-friendly on package)

Topping options

  • 1/2 cup chopped green onion
  • 10 ounces extra-firm tofu, seared
  • Baby bok choy
  • Sautéed carrots

Directions

  1. Heat a large pot over medium-high heat. Once hot, add oil, ginger, and onion, Sauté, stirring occasionally for 5-8 minutes or until the onion develops browned edges.
  2. Add 1 cup vegetable broth to deglaze bottom of pan. Use a whisk to scrape up any bits that may have stuck to the bottom to enhance broth flavor.
  3. Add remaining 5 cups vegetable broth, tamari or soy sauce, and dehydrated mushrooms. Stir.
  4. Simmer over medium heat, then reduce to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer the broth cooks, the more the flavor will develop.
  5. Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil as desired. Add miso paste.
  6. Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles and cook according to package directions (about 4-5 minutes). Drain and set aside.
  7. Strain broth and reserve mushrooms for serving. Save ginger and onions for serving or discard them if you’d like.
  8. To serve, divide ramen noodles between 4 serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili paste for additional heat.

Adapted from Minimalist Baker

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Vera Health markets short term medical insurance products underwritten by National Health Insurance Company, Integon Indemnity Corporation, and Integon National Insurance Company.