17 Weight Watchers Soup Recipes

17 Weight Watchers Soup Recipes

By Sara Taylor

17 Weight Watchers Soup Recipes

By Sara Taylor
•
Updated
•
Recipes

I love the season for soups because they help show how easy and delicious healthy eating can be. Each bowl gets packed with an assortment of vegetables, some lean proteins, and lots of flavor. It can help you feel guilt-free about your meal. You can keep a pot going over the week, and it will take care of lunch for you!

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1) Hearty Vegetable Lentil Soup

a bowl of hearty vegetable lentil soup, in a wide horizontal shot, colorful carrots and lentils in a savory broth, on a rustic wooden table with crusty bread, warm natural light, shallow depth of field, landscape orientation

A huge pot of garden goodies that fills you and warms you up!

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a bowl of hearty vegetable lentil soup, in a wide horizontal shot, colorful carrots and lentils in a savory broth, on a rustic wooden table with crusty bread, warm natural light, shallow depth of field, landscape orientation

Hearty Vegetable Lentil Soup

Gentle lentils and assorted vegetables simmered in a delicious broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup dried lentils rinsed
  • 1 onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 can diced tomatoes
  • 6 cups vegetable broth
  • 1 tbsp olive oil

Method
 

  1. Heat the olive oil in a large pot and cook the onion, carrots, and celery for 5 minutes.
  2. Add the lentils, tomatoes, and broth, then bring to a boil.
  3. Reduce the heat and simmer for 30 minutes until the lentils are tender.
  4. Season with salt and pepper to taste and serve.

Notes

A splash of vinegar at the end brightens the whole pot.

2) Creamy Chicken and Wild Rice Soup

creamy chicken and wild rice soup in a white bowl, in a wide horizontal shot, flecks of herbs and tender rice in a velvety broth, on a linen napkin, soft natural light, shallow depth of field, landscape orientation

A diner may offer a creamier version but we offer a lighter choice.

creamy chicken and wild rice soup in a white bowl, in a wide horizontal shot, flecks of herbs and tender rice in a velvety broth, on a linen napkin, soft natural light, shallow depth of field, landscape orientation

Creamy Chicken and Wild Rice Soup

Herbed broth with lean chicken and nutty wild rice.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast cubed
  • 1 cup wild rice blend
  • 1 onion diced
  • 6 cups chicken broth
  • 1 cup evaporated skim milk
  • 2 tbsp flour
  • 1 tsp dried thyme

Method
 

  1. Simmer the chicken, rice, onion, and broth together for 30 minutes until the rice is tender.
  2. Whisk the flour into the evaporated milk until smooth.
  3. Stir the milk mixture into the soup and simmer until slightly thickened.
  4. Add the thyme, season to taste, and serve warm.

Notes

Evaporated skim milk gives all the creaminess with a fraction of the calories.

3) Italian Meatball and Escarole Soup

Italian meatball and escarole soup in a bowl, in a wide horizontal shot, small meatballs and leafy greens in a clear broth with parmesan, on a wooden table, warm natural light, shallow depth of field, landscape orientation

With minimal effort, you can elevate this meal with tiny meatballs and greens.

Italian meatball and escarole soup in a bowl, in a wide horizontal shot, small meatballs and leafy greens in a clear broth with parmesan, on a wooden table, warm natural light, shallow depth of field, landscape orientation

Italian Meatball and Escarole Soup

Lean turkey meatballs and escarole cooked in a light Italian broth.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey
  • 1/4 cup breadcrumbs
  • 1 egg
  • 6 cups chicken broth
  • 4 cups chopped escarole
  • 2 cloves garlic minced
  • 1/4 cup grated parmesan

Method
 

  1. Mix the turkey, breadcrumbs, egg, and half the parmesan, then roll into small meatballs.
  2. Bring the broth and garlic to a simmer in a large pot.
  3. Gently drop in the meatballs and simmer for 12 minutes.
  4. Stir in the escarole and cook until wilted.
  5. Serve topped with the remaining parmesan.

Notes

Keep the meatballs small so they cook quickly and gently.

4) Spicy Black Bean and Corn Chowder

spicy black bean and corn chowder in a bowl, in a wide horizontal shot, topped with cilantro and lime, hearty beans and corn visible, on a rustic table, warm natural light, shallow depth of field, landscape orientation

A smoky and slightly spicy bowl, making it a meal rather than a side.

spicy black bean and corn chowder in a bowl, in a wide horizontal shot, topped with cilantro and lime, hearty beans and corn visible, on a rustic table, warm natural light, shallow depth of field, landscape orientation

Spicy Black Bean and Corn Chowder

Creamy and lightly spiced chowder with black beans and sweet corn.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans black beans drained
  • 2 cups corn kernels
  • 1 onion diced
  • 1 jalapeno minced
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1/2 cup evaporated skim milk

Method
 

  1. Cook the onion and jalapeno in a pot until softened.
  2. Add the beans, corn, broth, and cumin, then simmer for 15 minutes.
  3. Blend about a third of the soup and stir it back in for creaminess.
  4. Stir in the evaporated milk, warm through, and serve.

Notes

Top with a squeeze of lime and fresh cilantro.

5) Butternut Squash and Apple Bisque

smooth butternut squash and apple bisque in a bowl, in a wide horizontal shot, vibrant orange soup with a swirl of cream and a sprinkle of nutmeg, on a wooden board, warm natural light, shallow depth of field, landscape orientation

Soft, lightly sweet, and reminiscent of warm autumn afternoons.

smooth butternut squash and apple bisque in a bowl, in a wide horizontal shot, vibrant orange soup with a swirl of cream and a sprinkle of nutmeg, on a wooden board, warm natural light, shallow depth of field, landscape orientation

Butternut Squash and Apple Bisque

Smooth butternut squash and apple bisque.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 butternut squash cubed
  • 2 apples chopped
  • 1 onion diced
  • 4 cups vegetable broth
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp olive oil

Method
 

  1. Cook the onion in olive oil until soft.
  2. Add the squash, apples, broth, and spices, then bring to a boil.
  3. Simmer for 25 minutes until the squash is fork-tender.
  4. Blend until smooth, season to taste, and serve.

Notes

A swirl of plain Greek yogurt on top adds creaminess and protein.

6) Creamy Tomato Basil Soup

creamy tomato basil soup in a bowl, in a wide horizontal shot, a swirl of cream and fresh basil leaves on top, on a cozy table with a spoon, warm natural light, shallow depth of field, landscape orientation

The adult version of soup that goes with grilled cheese.

creamy tomato basil soup in a bowl, in a wide horizontal shot, a swirl of cream and fresh basil leaves on top, on a cozy table with a spoon, warm natural light, shallow depth of field, landscape orientation

Creamy Tomato Basil Soup

Tomatoes that are ripe along with basil that is fresh combine to make a creamy soup that is comforting.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans whole tomatoes
  • 1 onion diced
  • 3 cloves garlic minced
  • 3 cups vegetable broth
  • 1/2 cup evaporated skim milk
  • 1/4 cup fresh basil chopped
  • 1 tbsp olive oil

Method
 

  1. Cook the onion and garlic in olive oil until soft and fragrant.
  2. Add the tomatoes and broth, then simmer for 20 minutes.
  3. Blend until smooth, then stir in the evaporated milk.
  4. Add the fresh basil, season to taste, and serve warm.

Notes

Stir the basil in at the very end so it stays fresh and bright.

7) Loaded Potato and Kale Soup

loaded potato and kale soup in a bowl, in a wide horizontal shot, topped with crispy turkey bacon bits and greens, on a wooden table, warm natural light, shallow depth of field, landscape orientation

All the sneaky greens and loaded baked potato vibes.

loaded potato and kale soup in a bowl, in a wide horizontal shot, topped with crispy turkey bacon bits and greens, on a wooden table, warm natural light, shallow depth of field, landscape orientation

Loaded Potato and Kale Soup

Potatoes and kale combined with a creamier and lighter broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 potatoes cubed
  • 4 cups chopped kale
  • 1 onion diced
  • 5 cups chicken broth
  • 1/2 cup evaporated skim milk
  • 3 slices turkey bacon chopped
  • 1 clove garlic minced

Method
 

  1. Crisp the turkey bacon in a pot, then set some aside for topping.
  2. Cook the onion and garlic in the same pot until soft.
  3. Add the potatoes and broth and simmer for 20 minutes until tender.
  4. Lightly mash some of the potatoes, then stir in the kale and milk.
  5. Simmer until the kale wilts and top with the reserved bacon.

Notes

Mashing some potatoes thickens the soup without any added cream.

8) Mushroom Barley Soup with Thyme

mushroom barley soup in a deep bowl, in a wide horizontal shot, earthy mushrooms and barley in a rich broth with thyme sprigs, on a dark table, soft natural light, shallow depth of field, landscape orientation

On chilly nights, I deeply relish the chewy and earthy experience.

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mushroom barley soup in a deep bowl, in a wide horizontal shot, earthy mushrooms and barley in a rich broth with thyme sprigs, on a dark table, soft natural light, shallow depth of field, landscape orientation

Mushroom Barley Soup with Thyme

Mushrooms and barley simmered in a broth of thyme.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz mushrooms sliced
  • 3/4 cup pearl barley
  • 1 onion diced
  • 2 carrots diced
  • 6 cups vegetable broth
  • 1 tsp fresh thyme
  • 1 tbsp olive oil

Method
 

  1. Cook the mushrooms, onion, and carrots in olive oil until the mushrooms release their liquid.
  2. Add the barley, broth, and thyme, then bring to a boil.
  3. Reduce the heat and simmer for 35 minutes until the barley is tender.
  4. Season to taste and serve hot.

Notes

Let leftovers sit overnight; the barley soaks up even more flavor.

9) Curried Sweet Potato and Lentil Soup

curried sweet potato and lentil soup in a bowl, in a wide horizontal shot, golden-orange soup with a coconut milk swirl and cilantro, on a rustic table, warm natural light, shallow depth of field, landscape orientation

Hearty and warmly spiced this is a huggable bowl of goodness.

curried sweet potato and lentil soup in a bowl, in a wide horizontal shot, golden-orange soup with a coconut milk swirl and cilantro, on a rustic table, warm natural light, shallow depth of field, landscape orientation

Curried Sweet Potato and Lentil Soup

Sweet potatoes and red lentils simmer in a herbed curry broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 sweet potatoes cubed
  • 1 cup red lentils rinsed
  • 1 onion diced
  • 1 tbsp curry powder
  • 6 cups vegetable broth
  • 1/2 cup light coconut milk
  • 1 tbsp olive oil

Method
 

  1. Cook the onion in olive oil, then stir in the curry powder until fragrant.
  2. Add the sweet potatoes, lentils, and broth, then bring to a boil.
  3. Simmer for 25 minutes until the potatoes and lentils are soft.
  4. Stir in the coconut milk, season to taste, and serve.

Notes

Blend it smooth or leave it chunky; both are delicious.

10) Ginger Carrot and Coconut Soup

smooth ginger carrot and coconut soup in a bowl, in a wide horizontal shot, vibrant orange soup with a coconut swirl and microgreens, on a bright table, natural light, shallow depth of field, landscape orientation

Smooth and just the right amount of spicy, plus it’s bright enough to lighten up your gray days.

smooth ginger carrot and coconut soup in a bowl, in a wide horizontal shot, vibrant orange soup with a coconut swirl and microgreens, on a bright table, natural light, shallow depth of field, landscape orientation

Ginger Carrot and Coconut Soup

Fresh ginger and sweet carrots blended into a creamy coconut soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 6 carrots chopped
  • 1 tbsp grated ginger
  • 1 onion diced
  • 4 cups vegetable broth
  • 1/2 cup light coconut milk
  • 1 tbsp olive oil
  • salt to taste

Method
 

  1. Cook the onion and ginger in olive oil until soft and fragrant.
  2. Add the carrots and broth, then simmer for 25 minutes until very tender.
  3. Blend until completely smooth.
  4. Stir in the coconut milk, season with salt, and serve.

Notes

A pinch of red pepper flakes adds a nice gentle warmth.

11) Savory Cabbage and White Bean Stew

savory cabbage and white bean stew in a bowl, in a wide horizontal shot, hearty beans and cabbage in a tomato broth, on a rustic wooden table, warm natural light, shallow depth of field, landscape orientation

An honest and hearty pot that shows simple ingredients can truly shine.

savory cabbage and white bean stew in a bowl, in a wide horizontal shot, hearty beans and cabbage in a tomato broth, on a rustic wooden table, warm natural light, shallow depth of field, landscape orientation

Savory Cabbage and White Bean Stew

This dish includes beans in the creamy tomato broth and rich tender cabbage.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1/2 head cabbage chopped
  • 2 cans white beans drained
  • 1 onion diced
  • 1 can diced tomatoes
  • 5 cups vegetable broth
  • 2 cloves garlic minced
  • 1 tbsp olive oil

Method
 

  1. Cook the onion and garlic in olive oil until soft.
  2. Add the cabbage and cook for 5 minutes until it starts to wilt.
  3. Stir in the beans, tomatoes, and broth, then bring to a simmer.
  4. Simmer for 20 minutes until the cabbage is tender.
  5. Season to taste and serve.

Notes

This is even better the next day once the flavors meld.

12) Turkey and Quinoa Detox Soup

turkey and quinoa vegetable soup in a bowl, in a wide horizontal shot, colorful zucchini, carrots, and greens in a light broth, on a bright table with a lemon wedge, natural light, shallow depth of field, landscape orientation

Protein-packed, lightweight and just what you need in the aftermath of a long weekend.

turkey and quinoa vegetable soup in a bowl, in a wide horizontal shot, colorful zucchini, carrots, and greens in a light broth, on a bright table with a lemon wedge, natural light, shallow depth of field, landscape orientation

Turkey and Quinoa Detox Soup

Ground turkey and quinoa combined with a ton of vegetables in a clear broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey
  • 1/2 cup quinoa rinsed
  • 1 zucchini diced
  • 2 carrots diced
  • 6 cups chicken broth
  • 2 cups baby spinach
  • 1 tsp Italian seasoning

Method
 

  1. Brown the ground turkey in a large pot, breaking it apart.
  2. Add the carrots, zucchini, quinoa, broth, and seasoning.
  3. Bring to a boil, then simmer for 20 minutes until the quinoa is cooked.
  4. Stir in the spinach until wilted, season to taste, and serve.

Notes

A squeeze of lemon at the end makes it taste extra fresh.

13) Zesty Lemon Chicken Orzo Soup

zesty lemon chicken orzo soup in a white bowl, in a wide horizontal shot, with spinach, orzo, and a lemon slice on the rim, on a linen napkin, bright natural light, shallow depth of field, landscape orientation

The bowl is instantly healing and has a bright lemon flavor.

zesty lemon chicken orzo soup in a white bowl, in a wide horizontal shot, with spinach, orzo, and a lemon slice on the rim, on a linen napkin, bright natural light, shallow depth of field, landscape orientation

Zesty Lemon Chicken Orzo Soup

Lean chicken and tender orzo in a lemon broth with spinach.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast diced
  • 3/4 cup orzo pasta
  • 6 cups chicken broth
  • 2 cups baby spinach
  • 1 lemon juiced
  • 2 carrots diced
  • 1 tbsp olive oil

Method
 

  1. Cook the carrots and chicken in olive oil until the chicken is browned.
  2. Add the broth and bring to a boil.
  3. Stir in the orzo and cook for 9 minutes until tender.
  4. Add the spinach and cook until wilted.
  5. Remove from heat, stir in the lemon juice, and serve.

Notes

Cook the orzo right in the broth so it picks up extra flavor.

14) Classic Minestrone with Parmesan

classic minestrone soup in a bowl, in a wide horizontal shot, colorful vegetables, beans, and pasta topped with parmesan, on a rustic wooden table, warm natural light, shallow depth of field, landscape orientation

Comforting Italian classic brimming with vegetables and beans.

classic minestrone soup in a bowl, in a wide horizontal shot, colorful vegetables, beans, and pasta topped with parmesan, on a rustic wooden table, warm natural light, shallow depth of field, landscape orientation

Classic Minestrone with Parmesan

A vegetable-filled minestrone soup which includes beans, noodles, and parmesan cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 can kidney beans drained
  • 1 cup small pasta
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 can diced tomatoes
  • 6 cups vegetable broth
  • 1/4 cup grated parmesan

Method
 

  1. Cook the carrots and celery in a pot until softened.
  2. Add the tomatoes, beans, and broth, then bring to a boil.
  3. Stir in the pasta and cook for 9 to 10 minutes until tender.
  4. Season to taste and serve topped with grated parmesan.

Notes

Toss in a parmesan rind while it simmers for deeper flavor.

15) Roasted Red Pepper and Feta Soup

roasted red pepper and feta soup in a bowl, in a wide horizontal shot, deep red soup topped with crumbled feta and a drizzle of oil, on a stone table, soft natural light, shallow depth of field, landscape orientation

A little bit fancy without the fuss, and has that smoky and tangy flavor that we love.

roasted red pepper and feta soup in a bowl, in a wide horizontal shot, deep red soup topped with crumbled feta and a drizzle of oil, on a stone table, soft natural light, shallow depth of field, landscape orientation

Roasted Red Pepper and Feta Soup

Roasted red peppers blended to a smooth consistency with a touch of salt from feta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 roasted red peppers
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 cup crumbled feta
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika

Method
 

  1. Cook the onion and garlic in olive oil until soft.
  2. Add the roasted red peppers, broth, and paprika, then simmer for 15 minutes.
  3. Blend until smooth, then stir in most of the feta until melted.
  4. Season to taste and serve topped with the remaining feta.

Notes

Use jarred roasted peppers to make this a true weeknight win.

16) Herbed Tomato and Zucchini Bisque

herbed tomato and zucchini bisque in a bowl, in a wide horizontal shot, smooth soup garnished with fresh herbs and a drizzle of oil, on a sunny table, bright natural light, shallow depth of field, landscape orientation

Silky and smooth garden fresh! This is summer in a bowl!

herbed tomato and zucchini bisque in a bowl, in a wide horizontal shot, smooth soup garnished with fresh herbs and a drizzle of oil, on a sunny table, bright natural light, shallow depth of field, landscape orientation

Herbed Tomato and Zucchini Bisque

Tomatoes and zucchini pureed with a blend of light herbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 zucchini chopped
  • 3 tomatoes chopped
  • 1 onion diced
  • 4 cups vegetable broth
  • 1/4 cup fresh herbs chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil

Method
 

  1. Cook the onion and garlic in olive oil until soft.
  2. Add the zucchini, tomatoes, and broth, then simmer for 18 minutes.
  3. Blend until smooth and silky.
  4. Stir in the fresh herbs, season to taste, and serve.

Notes

A handful of fresh basil or dill keeps it tasting bright.

17) Southwest Chicken Tortilla Soup

southwest chicken tortilla soup in a bowl, in a wide horizontal shot, topped with crispy tortilla strips, avocado, and cilantro, on a colorful table with a lime wedge, warm natural light, shallow depth of field, landscape orientation

Bold and zesty with all the fun toppings for taco night.

southwest chicken tortilla soup in a bowl, in a wide horizontal shot, topped with crispy tortilla strips, avocado, and cilantro, on a colorful table with a lime wedge, warm natural light, shallow depth of field, landscape orientation

Southwest Chicken Tortilla Soup

Tortilla strips with spiced tomato broth and beans and shredded chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast
  • 1 can black beans drained
  • 1 can fire-roasted tomatoes
  • 1 cup corn
  • 6 cups chicken broth
  • 1 tbsp taco seasoning
  • 1 cup tortilla strips

Method
 

  1. Simmer the chicken in the broth for 20 minutes, then shred it and return it to the pot.
  2. Add the black beans, tomatoes, corn, and taco seasoning.
  3. Simmer for 10 more minutes to let the flavors come together.
  4. Ladle into bowls and top with crispy tortilla strips.

Notes

Avocado, lime, and a little cilantro make the perfect garnish.
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