Skinny soup recipes

By: Jan 01, 2014
Skinny soup recipes

These soup recipes are delicious and healthy!

There is nothing more soothing than curling up with a hot bowl of soup on a chilly evening. But if you are trying to keep your figure throughout the winter and eliminate the fatty comfort foods, you will need to make healthy soups that are low in calories. The good news is that a skinny soup recipe doesn’t have to lose its taste.

Here are two healthy soup favorites:

Japanese Miso Soup With Veggies

This traditional Japanese favourite is a healthy alternative to cream-based soups. Add in your own selection of veggies and you will create a wonderfully tasting soup that is easy on the hips.


  • 1 tbsp olive oil
  • 1 chopped onion, yellow
  • 2-3 Roma tomatoes, diced and peeled
  • 1 tbsp fresh ginger
  • 2-3 garlic cloves, minced
  • 4 c vegetable broth
  • 2 tbsp miso
  • ½ pound tofu, drained and cut into small cubes
  • 1 c watercress leaves
  • 1 leek, chopped
  • Carrots, green onion, cilantro, shiitake mushrooms – all optional

Using a large saucepan, heat the oil over medium heat and add the onion. Cook the onion until it is soft, for about 3-4 minutes. Add all veggies, except the mushrooms and sauté for about five minutes. Add the broth and allow bring to boil. Once the mixture is boiling, reduce the temperature to low and let simmer.

Whish in the miso until it dissolves. Add the tofu and watercress. If mushrooms are being used, add at this time. Heat the mixture until the tofu and watercress have softened, for about one to two minutes.

Pour into small cups and garnish the soup mixture with green onions and other topping as desired. The soup should be served immediately.

One cup of miso soup is 99 calories.

Spicy Shrimp Bisque

This colourful ingredient list makes for a traditional flavour you are sure to love, especially on a cold winter’s night, or even a summer day. The versatility of this soup is endless.


  • 1 tsp of olive oil
  • ½ c onion, chopped
  • ½ c chopped celery
  • 1 can of coconut milk (light)
  • 1 tbsp tomato paste
  • ¼ c flour
  • 1 c milk (reduced fat, 1%)
  • 1 tbsp fresh cilantro, chopped
  • ½ tsp sea salt
  • 1 tbsp lime rind (grated)
  • 2 pounds of shrimp
  • Ginger to taste

Using a crock-pot or large pan, heat the olive oil and add celery and onion. Saute the mixture for about eight minutes or until the onions are a golden brown color. Add the coconut milk, tomato paste, and stir. Constantly scrape the bottom of the pain to loosen any bits. Bring the mixture to a boil.

Lightly add the flour and milk. Whisk together. Reduce heat and let simmer until the mixture thickens. This process takes about five minutes. Add the shrimp and cook for another five minutes. Stir in the grated lime rind, cilantro, salt and ginger.

The soup contains 200 calories per serving.