Get ready to warm up with a delicious and nutritious bowl of soup! As we head into the cooler months, there’s nothing like a hearty and comforting cup of goodness to soothe our souls. And if you’re following the Optavia program, you know that healthy eating doesn’t have to mean sacrificing flavor or satisfaction.
In this article, we’ll be sharing 20 creamy Optavia soup recipes that are not only mouthwatering but also packed with nutrients and perfect for a quick and easy lunch or dinner solution. From classic favorites like Creamy Broccoli Cheddar Soup to international twists like Moroccan Chickpea Soup, we’ve got you covered.
Whether you’re a fan of spicy soups, cheesy indulgences, or light and refreshing options, there’s something on this list for everyone. So grab your blender and let’s dive in!
Creamy Broccoli Cheddar Optavia Soup
Warm up with this comforting and creamy soup that combines the flavors of broccoli, cheddar, and a hint of spice.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (optional)
– 4 cups Optavia Creamy Tomato Soup
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the broccoli, garlic, paprika, and cayenne pepper (if using). Cook for an additional 5 minutes, or until the broccoli is tender.
3. Pour in the Optavia Creamy Tomato Soup and stir to combine.
4. Reduce heat to low and let simmer for 10-15 minutes or until heated through.
5. Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Spicy Southwest Chicken Optavia Soup
This recipe brings a bold and spicy twist to traditional chicken soup, packed with flavorful Southwestern ingredients. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 2 cups chicken broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until tender (5-7 minutes).
3. Add chicken; cook until browned (3-4 minutes).
4. Stir in cumin, smoked paprika, salt, and pepper. Cook 1 minute.
5. Add diced tomatoes with green chilies and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until chicken is cooked through.
Cooking Time: 25-30 minutes
Slow Cooker Beef and Vegetable Optavia Soup
This slow cooker recipe is a comforting blend of tender beef, nutritious vegetables, and rich flavors that’s perfect for a cozy meal. With minimal effort, you’ll have a delicious and nutritious soup ready to serve.
Ingredients:
– 1 lb beef stew meat
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– Optional: 1 cup frozen spinach or kale
Instructions:
1. Add the beef, onion, garlic, bell pepper, diced tomatoes, vegetable broth, and thyme to a slow cooker.
2. Season with salt and pepper to taste.
3. Cook on Low for 8-10 hours or High for 4-6 hours.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped fresh herbs (optional).
Cooking Time: 8-10 hours (Low) or 4-6 hours (High)
Zesty Tomato Basil Optavia Soup
This recipe is a flavorful and nutritious soup that combines the best of tomatoes, basil, and spices to create a delicious and healthy meal option.
Ingredients:
– 2 cups of diced tomatoes (canned or fresh)
– 1/4 cup of chopped fresh basil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of dried oregano
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 2 tablespoons of olive oil
– 1 cup of chicken or vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the diced tomatoes, basil, oregano, salt, and pepper.
5. Pour in the broth and bring to a simmer.
6. Reduce heat to low and let soup simmer for 20-25 minutes or until flavors have melded together.
Cooking Time: 25 minutes
Cheesy Cauliflower Optavia Soup
Warm up with this creamy and comforting cauliflower soup, infused with the richness of cheddar cheese.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons butter
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/2 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the cauliflower florets and cook until tender, about 10-12 minutes.
4. Pour in the chicken broth and bring to a simmer. Let cook for 2-3 minutes.
5. Use an immersion blender (or transfer the soup to a blender) to puree the mixture until smooth.
6. Stir in the heavy cream and shredded cheddar cheese until melted and well combined. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Lemon Garlic Shrimp Optavia Soup
This refreshing soup combines the sweetness of shrimp with the brightness of lemon and garlic, making it a perfect addition to your Optavia meal plan. This recipe is quick, easy, and packed with flavor.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cups chicken broth
– 1/2 cup water
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the shrimp and cook for 2-3 minutes, until pink and cooked through.
4. Add the lemon juice, onion, chicken broth, and water to the pot.
5. Bring the mixture to a simmer and cook for 10-12 minutes, or until the soup has reached desired consistency.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 15-17 minutes
Turkey and White Bean Optavia Soup
This hearty soup is a perfect blend of flavors and textures, made with tender turkey, creamy white beans, and aromatic spices. It’s an ideal meal for a chilly day or a quick lunch that will keep you satisfied.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups chicken broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, turkey, thyme, paprika, salt, and pepper. Cook for an additional 5 minutes, breaking up the turkey with a spoon as it cooks.
4. Add the chicken broth and cannellini beans. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
Cooking Time: 30-35 minutes
Curried Lentil and Coconut Optavia Soup
Warm up with this nourishing and flavorful soup, perfect for a cozy evening or a quick lunch. This recipe combines the comfort of lentils with the richness of coconut milk and a hint of warm curry spices.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 can (14 oz) coconut milk
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the lentils in a little water until they start to soften.
2. Add the vegetable broth, coconut milk, curry powder, cumin, and turmeric. Stir well.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Loaded Baked Potato Optavia Soup
Warm up with this comforting soup that captures the flavors of a loaded baked potato! This recipe is a perfect blend of creamy potatoes, savory chicken broth, and a medley of toppings.
Ingredients:
– 2 large Russet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup milk or heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Toppings: shredded cheddar cheese, sour cream, crumbled cooked bacon, chopped scallions
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot or Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add potatoes, chicken broth, milk, thyme, salt, and pepper. Bring to a boil; reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
4. Use an immersion blender to puree soup until smooth. Alternatively, transfer soup to a blender and blend in batches.
5. Taste and adjust seasoning as needed. Serve hot with desired toppings.
Cooking Time: 30-35 minutes
Mexican Street Corn Optavia Soup
Get ready to savor the bold flavors of Mexico with this creamy and comforting soup, infused with the sweetness of street corn.
Ingredients:
– 2 cups chicken broth (Optavia-approved)
– 1 cup frozen corn kernels
– 1/4 cup heavy cream or half-and-half
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon paprika
– Salt and pepper, to taste
– Optional: shredded cheddar cheese, cilantro, or lime wedges for garnish
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the diced onion and cook until translucent (3-4 minutes).
3. Add the minced garlic and cook for an additional minute.
4. Pour in the chicken broth, frozen corn kernels, paprika, salt, and pepper.
5. Bring the mixture to a simmer, then reduce heat to low and let it cook for 15-20 minutes or until the soup has thickened slightly.
6. Stir in the heavy cream or half-and-half and adjust seasoning as needed.
7. Serve hot, garnished with your choice of toppings (if desired).
Cooking Time: 20-25 minutes
Thai Coconut Chicken Optavia Soup
This creamy and aromatic soup is a delicious twist on traditional chicken noodle soup. With the added flavors of Thai coconut milk, lemongrass, and galangal, this recipe is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups vegetable broth
– 1 can (14 oz) coconut milk
– 1 tablespoon grated fresh ginger
– 2 stalks lemongrass, bruised
– 1 piece galangal, sliced
– 1/4 teaspoon ground cumin
– Salt and pepper, to taste
– 1/4 cup chopped scallions, for garnish
Instructions:
1. In a large pot, combine chicken, broth, coconut milk, ginger, lemongrass, galangal, and cumin.
2. Bring mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the chicken is cooked through.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped scallions.
Cooking Time: 20-25 minutes
Roasted Red Pepper and Tomato Optavia Soup
This vibrant and flavorful soup is a perfect blend of sweet and savory notes, packed with nutrients from the roasted red peppers and tomatoes. This recipe makes 4 servings.
Ingredients:
– 2 large red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until charred.
3. Remove peppers from the oven and let cool. Peel off skin, remove seeds, and chop into small pieces.
4. In a large pot, sauté onion and garlic in a little water until softened. Add chopped tomatoes, roasted red peppers, vegetable broth, smoked paprika, salt, and pepper. Simmer for 20-25 minutes or until heated through.
5. Blend the soup to desired consistency. Taste and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Pumpkin and Sage Optavia Soup
Warm up with this comforting Pumpkin and Sage Optavia Soup, perfect for a cozy evening or a quick lunch. This recipe is a delicious and healthy twist on traditional pumpkin soup.
Ingredients:
– 1 medium-sized onion, chopped
– 2 cloves of garlic, minced
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 4 cups of vegetable broth
– 1/4 cup of heavy cream or unsweetened almond milk
– 2 tablespoons of olive oil
– 2 sprigs of fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent (about 5 minutes).
2. Add the minced garlic and cook for an additional minute.
3. Add the cubed pumpkin, vegetable broth, heavy cream or almond milk, and chopped sage to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with additional chopped sage if desired.
Cooking Time: 25-30 minutes
Chicken Tortilla Optavia Soup
This hearty soup is a perfect blend of flavors, featuring tender chicken, crunchy tortillas, and a hint of spice. It’s an ideal option for a quick and satisfying meal that fits within your Optavia plan.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed veggies (bell peppers, carrots, celery)
– 1 large onion
– 4 cloves garlic
– 2 tbsp olive oil
– 1 tsp cumin
– 1/2 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups chicken broth (low-sodium)
– 1 cup cooked, crumbled tortilla strips
– 2 tbsp chopped fresh cilantro (optional)
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high.
2. Add the onion, garlic, cumin, paprika, salt, and pepper. Cook until the onion is translucent.
3. Add the chicken and cook until browned.
4. Add the mixed veggies and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the vegetables are tender.
5. Stir in the cooked tortilla strips and adjust seasoning as needed.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Spinach and Artichoke Optavia Soup
This creamy soup combines the richness of artichokes with the nutritional benefits of spinach, making it a perfect addition to your Optavia meal plan. With its velvety texture and savory flavor, this soup is sure to become a new favorite.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the garlic and chopped artichoke hearts in a little bit of oil until tender.
2. Add the spinach leaves and cook until wilted.
3. Pour in the chicken broth and bring the mixture to a simmer.
4. Reduce heat and let it cook for 10-15 minutes or until the soup has thickened slightly.
5. Stir in the heavy cream and season with thyme, salt, and pepper.
6. Serve hot, garnished with additional spinach leaves if desired.
Cooking Time: 20-25 minutes
Moroccan Chickpea Optavia Soup
Experience the vibrant flavors of Morocco with this hearty and comforting soup, perfect for a chilly day or a satisfying meal on-the-go. This recipe combines the creaminess of chickpeas with the warmth of aromatic spices.
Ingredients:
• 1 can chickpeas (14.5 oz)
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin, smoked paprika, and cayenne pepper; cook 1 minute.
4. Add chickpeas, diced tomatoes, and vegetable broth.
5. Bring to a simmer; reduce heat and let cook for 20-25 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Garnish with parsley or cilantro, if desired.
Cooking Time: 25-30 minutes
Minestrone Optavia Soup
This Italian-inspired Minestrone soup is a perfect blend of vegetables, beans, and pasta, making it an excellent addition to any meal. This recipe serves 4-6 people and can be easily customized to suit your taste preferences.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as zucchini, carrots, green beans, and bell peppers)
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked pasta (such as elbow macaroni or penne)
– 1 cup cooked kidney beans
– 4 cups low-sodium chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the mixed vegetables and cook for 5 minutes or until they start to tenderize.
4. Stir in the diced tomatoes, cooked pasta, kidney beans, and chicken broth.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Carrot Ginger Optavia Soup
This vibrant and flavorful soup is a perfect blend of sweet and savory notes, with the added benefits of carrots’ natural sweetness and ginger’s immunity-boosting properties. A comforting and nourishing option for any meal or snack.
Ingredients:
– 2 medium-sized carrots, peeled and chopped
– 1-inch piece of fresh ginger, peeled and grated
– 4 cups of chicken broth (low-sodium)
– 1/2 cup of heavy cream or half-and-half (optional)
– 1 tablespoon of olive oil
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped carrots and grated ginger; cook until tender, about 5-7 minutes.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and simmer for 15-20 minutes or until the soup has reached your desired consistency.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. If desired, add heavy cream or half-and-half and stir well.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
French Onion Optavia Soup
A rich and flavorful soup that combines the classic flavors of French onion with the convenience of an Optavia meal. This recipe is perfect for a quick and satisfying lunch or dinner.
Ingredients:
– 1 tablespoon olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: 1/2 cup croutons and 1/4 cup shredded cheddar cheese for topping
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the sliced onion and cook until caramelized, stirring occasionally (about 20-25 minutes).
3. Add the garlic and cook for an additional minute.
4. Pour in the chicken broth and bring to a simmer.
5. Reduce heat to low and let soup simmer for 10-15 minutes.
6. Stir in heavy cream and thyme. Season with salt and pepper to taste.
7. Serve hot, topped with croutons and cheese if desired.
Cooking Time: 35-40 minutes
Black Bean and Quinoa Optavia Soup
This hearty soup is a perfect blend of fiber-rich quinoa, nutrient-dense black beans, and flavorful spices. With its comforting aroma and delicious taste, it’s sure to become a staple in your Optavia routine.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked quinoa
– 2 cups vegetable broth
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until tender.
2. Add the vegetable broth, black beans, quinoa, cumin, and smoked paprika. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the flavors have melded together.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20 minutes
Summary
Get ready to slurp up some creamy goodness! Our collection of 20 Optavia soup recipes features a variety of flavors and ingredients. From classic comfort soups like Creamy Broccoli Cheddar and French Onion, to international inspirations like Thai Coconut Chicken and Moroccan Chickpea, there’s something for everyone. Try making Slow Cooker Beef and Vegetable or Zesty Tomato Basil in the crock pot, or whip up a quick fix with Cheesy Cauliflower or Lemon Garlic Shrimp. Whether you’re looking for a healthy snack or a satisfying meal, these creamy Optavia soups are sure to hit the spot.
