Brimming with flavor yet light on calories, these 29 low-fat soup recipes are your ticket to healthy, satisfying meals. Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal favorites, this roundup has something delicious for every home cook. Dive in to discover nourishing bowls that prove eating well never means sacrificing taste—let’s get cooking!
Hearty Tomato Basil Soup
Zap your taste buds with this cozy classic! This Hearty Tomato Basil Soup blends pantry staples into a velvety, flavor-packed bowl. Grab a spoon—it’s comfort in minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
For the soup:
– 2 (28-oz) cans whole peeled tomatoes
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1/4 cup fresh basil leaves, chopped
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in whole peeled tomatoes with their juices and vegetable broth.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
6. Carefully blend the soup with an immersion blender until completely smooth.
7. Stir in heavy cream, chopped basil, salt, and black pepper.
8. Simmer for 5 more minutes over low heat.
Warm, silky, and bursting with fresh basil aroma, this soup delivers a rich tomato tang balanced by creamy indulgence. Serve it with a grilled cheese sandwich for dunking, or swirl in a dollop of pesto for an herby kick—it’s a bowl that hugs back.
Creamy Carrot Ginger Soup
Elevate your cozy season with this vibrant, velvety soup. Blend sweet carrots with spicy ginger for a bowl that warms from the inside out. Finish with a swirl of coconut cream for pure comfort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the base: 1 tbsp olive oil, 1 medium yellow onion (chopped), 2 cloves garlic (minced), 1 tbsp fresh ginger (grated)
– For the soup: 1 lb carrots (peeled and chopped into 1-inch pieces), 4 cups vegetable broth, 1/2 cup full-fat coconut milk
– For finishing: 2 tbsp fresh lime juice, Salt to taste, Black pepper to taste, Extra coconut milk for garnish
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add the chopped carrots to the pot and cook for 2 minutes to lightly toast.
5. Pour in 4 cups vegetable broth, ensuring the carrots are fully submerged.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the carrots are fork-tender.
7. Carefully transfer the hot soup to a blender, working in batches if needed.
8. Blend on high for 1-2 minutes until completely smooth and creamy.
9. Return the blended soup to the pot over low heat.
10. Stir in 1/2 cup coconut milk and 2 tbsp lime juice until fully incorporated.
11. Season with salt and black pepper, starting with 1/2 tsp salt and adjusting as needed.
12. Simmer for 2 more minutes to let the flavors meld, stirring occasionally.
13. Ladle the soup into bowls and garnish each with a drizzle of extra coconut milk.
You’ll love the silky texture that coats your spoon and the bright, warming kick from the ginger. Try topping it with toasted pumpkin seeds for crunch or serving it chilled on a warm day—it’s versatile enough for any mood.
Lemon Chicken Orzo Soup
Huddle up, soup season! This lemon chicken orzo soup is the cozy hug you need—bright, creamy, and ready in under an hour. Grab your pot and let’s get simmering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 carrots, peeled and sliced into rounds
– 3 celery stalks, diced
– 4 cloves garlic, minced
For the Broth and Protein:
– 8 cups chicken broth
– 1 lb boneless, skinless chicken breasts
– 2 bay leaves
– 1 tsp dried thyme
For the Orzo and Finish:
– 1 cup orzo pasta
– Juice of 2 lemons (about 1/4 cup)
– 1/4 cup chopped fresh parsley
– Salt and black pepper
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until vegetables soften.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and add chicken breasts, bay leaves, and dried thyme.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until chicken is cooked through (internal temperature 165°F).
6. Remove chicken with tongs and shred it using two forks. Tip: Let chicken rest 5 minutes before shredding for easier handling.
7. Return shredded chicken to the pot and add orzo pasta. Simmer uncovered for 8–10 minutes, stirring occasionally to prevent sticking.
8. Stir in lemon juice and chopped parsley. Season with salt and black pepper. Tip: Add lemon juice off-heat to preserve its bright flavor.
9. Remove bay leaves and discard. Let soup sit for 5 minutes to thicken slightly. Tip: For a creamier texture, stir in 1/2 cup heavy cream at the end.
Ready to serve? The orzo plumps up tenderly in the lemony broth, while shredded chicken adds hearty bites. Garnish with extra parsley and a lemon wedge for a zesty kick—perfect with crusty bread for dipping.
Vegetable Minestrone Soup
Escape the winter chill with this vibrant Vegetable Minestrone Soup. Packed with garden-fresh produce and hearty beans, it’s a cozy, one-pot wonder that’s ready in under an hour. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Base:
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
For the Soup:
– 6 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried oregano
– 1 tsp dried basil
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
For the Add-Ins:
– 1 medium zucchini, diced
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 cup small pasta (like ditalini or elbow macaroni)
For Finishing:
– 2 cups fresh spinach
– 1/4 cup grated Parmesan cheese (optional)
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat.
2. Add 1 diced onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until softened.
3. Pour in 6 cups vegetable broth and 1 can diced tomatoes with their juices.
4. Stir in 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
5. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes.
6. Add 1 diced zucchini, 1 cup green beans, 1 can drained cannellini beans, and 1 cup pasta.
7. Simmer uncovered for 10-12 minutes until pasta is al dente and vegetables are tender.
8. Remove the pot from heat. Discard the bay leaf.
9. Stir in 2 cups fresh spinach until just wilted, about 1 minute.
10. Ladle soup into bowls and top with 1/4 cup grated Parmesan cheese if desired.
Just ladle this soup into bowls for a comforting meal. The broth is savory and herb-infused, with tender vegetables and pasta in every spoonful. Serve it with crusty bread for dipping, or add a sprinkle of red pepper flakes for a spicy kick.
Detox Lentil Soup
Rethink your post-holiday slump with this vibrant Detox Lentil Soup. It’s a one-pot wonder that packs a serious flavor punch while feeling light and nourishing. Get ready to reset with minimal effort and maximum reward.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 large carrots, diced
– 2 celery stalks, diced
For the soup:
– 1 cup brown lentils, rinsed
– 6 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
For finishing:
– 2 cups fresh spinach
– 2 tbsp fresh lemon juice
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and sauté for 5 minutes, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute, until fragrant.
4. Add 2 diced carrots and 2 diced celery stalks, cooking for 5 minutes to soften.
5. Pour in 1 cup rinsed brown lentils and toast for 1 minute to enhance their nutty flavor.
6. Add 6 cups vegetable broth, 1 can diced tomatoes, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, until lentils are tender.
8. Stir in 2 cups fresh spinach and cook for 2 minutes, just until wilted.
9. Remove the pot from heat and discard the bay leaf.
10. Stir in 2 tbsp fresh lemon juice to brighten the flavors.
Grab a spoon and dive into this hearty, brothy soup with tender lentils and vibrant vegetables. The lemon adds a zesty kick that cuts through the earthy spices perfectly. Serve it with a crusty whole-grain bread for dipping, or top with a dollop of plain Greek yogurt for extra creaminess.
Zucchini and Pea Soup
Make this creamy green dream in under 30 minutes. Grab your blender—this vibrant Zucchini and Pea Soup is about to become your new go-to. It’s fresh, fast, and packed with spring flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Soup Base:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 3 medium zucchinis, chopped into 1-inch pieces
– 4 cups vegetable broth
For Finishing:
– 2 cups frozen peas
– 1/2 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Fresh mint leaves for garnish
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 3 chopped zucchinis and cook for 3 minutes, stirring to coat in oil.
5. Pour in 4 cups vegetable broth and bring to a boil.
6. Reduce heat to a simmer, cover, and cook for 15 minutes until zucchini is fork-tender.
7. Stir in 2 cups frozen peas and cook for 2 minutes—just until peas are heated through. Tip: Adding peas last preserves their bright color and sweet flavor.
8. Carefully transfer the hot soup to a blender. Tip: Blend in batches if needed, and always vent the lid to prevent steam buildup.
9. Blend on high for 1-2 minutes until completely smooth and creamy.
10. Return the blended soup to the pot over low heat.
11. Stir in 1/2 cup heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper.
12. Heat for 2 minutes, stirring constantly, until warmed through. Do not boil. Tip: For a lighter version, substitute the heavy cream with plain Greek yogurt added off the heat.
Just ladle it into bowls and top with fresh mint. The texture is luxuriously smooth with a subtle sweetness from the peas, balanced by the creamy zucchini base. Try it chilled on a hot day or swirl in a dollop of pesto for an herby kick.
Cabbage and Carrot Soup
Skip the takeout and simmer this cozy, veggie-packed bowl. Slice through winter blues with a bright, brothy hug that’s ready in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- For the base:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- For the soup:
- 4 cups low-sodium vegetable broth
- 1 small head green cabbage, thinly sliced (about 6 cups)
- 3 large carrots, peeled and sliced into ¼-inch rounds
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt
- For finishing:
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
- Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Pour in 4 cups low-sodium vegetable broth and bring to a boil.
- Add 6 cups thinly sliced green cabbage, 3 sliced carrots, 1 teaspoon dried thyme, ½ teaspoon black pepper, and 1 teaspoon salt.
- Reduce heat to low, cover the pot, and simmer for 25 minutes until the carrots are fork-tender.
- Remove the pot from heat and stir in 2 tablespoons chopped fresh parsley and 1 tablespoon lemon juice.
Relish the tender-crisp cabbage and sweet carrot rounds floating in a savory, thyme-scented broth. Serve it steaming hot with a crusty bread for dipping, or chill it overnight—the flavors deepen beautifully.
Broccoli Cheddar Soup
Viral comfort just dropped. This Broccoli Cheddar Soup transforms pantry basics into a creamy hug in a bowl—no fancy skills required. Grab your pot and let’s get cozy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 4 tablespoons unsalted butter
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups low-sodium chicken broth
– 1 cup whole milk
– 1 cup heavy cream
For the broccoli and cheese:
– 4 cups fresh broccoli florets (about 1 large head)
– 2 cups shredded sharp cheddar cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground nutmeg
Instructions
1. Melt 4 tablespoons unsalted butter in a large pot over medium heat.
2. Add 1 finely chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle 1/4 cup all-purpose flour over the onion mixture and whisk constantly for 2 minutes to form a roux—this prevents a raw flour taste.
5. Gradually pour in 4 cups low-sodium chicken broth while whisking to avoid lumps.
6. Bring the mixture to a simmer over medium-high heat, then reduce to medium-low and cook for 5 minutes, stirring occasionally.
7. Add 4 cups fresh broccoli florets and simmer for 8–10 minutes until tender but still bright green.
8. Use an immersion blender to partially blend the soup, leaving some broccoli chunks for texture—or transfer half to a blender, blend until smooth, and return to the pot.
9. Stir in 1 cup whole milk and 1 cup heavy cream, then heat over low heat for 3 minutes until warmed through; do not boil to prevent curdling.
10. Remove the pot from the heat and gradually stir in 2 cups shredded sharp cheddar cheese until fully melted and creamy.
11. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground nutmeg, adjusting as needed.
Flavorful and velvety, this soup balances sharp cheddar with earthy broccoli in every spoonful. Serve it in a bread bowl for a cozy crunch, or top with extra cheese and crispy bacon bits for a decadent twist.
Asparagus and Leek Soup
Whip up a creamy, dreamy soup that screams spring in a bowl. This asparagus and leek soup is your ticket to a vibrant, velvety meal in minutes. Forget bland—this one’s packed with fresh flavor and a silky finish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 2 tablespoons unsalted butter
– 2 large leeks, white and light green parts only, thinly sliced (about 2 cups)
– 2 cloves garlic, minced
For the soup:
– 1 pound fresh asparagus, woody ends trimmed and cut into 1-inch pieces
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For garnish (optional):
– 2 tablespoons chopped fresh chives
Instructions
1. Melt 2 tablespoons unsalted butter in a large pot over medium heat.
2. Add 2 cups sliced leeks and sauté for 5 minutes, stirring occasionally, until softened.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Tip: Wash leeks thoroughly to remove grit between layers before slicing.
5. Add 1 pound asparagus pieces and 4 cups vegetable broth to the pot.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until asparagus is tender.
7. Tip: Simmer gently to preserve the bright green color of the asparagus.
8. Remove the pot from heat and let cool slightly for 5 minutes.
9. Carefully transfer the mixture to a blender and blend on high until completely smooth, about 1 minute.
10. Tip: Blend in batches if needed and vent the lid to avoid steam buildup.
11. Return the blended soup to the pot over low heat.
12. Stir in 1 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
13. Heat for 3 minutes, stirring constantly, until warmed through but not boiling.
14. Ladle the soup into bowls and garnish with 2 tablespoons chopped chives if desired.
Zesty and smooth, this soup boasts a velvety texture with a subtle sweetness from the leeks. Serve it hot with a crusty bread for dipping, or chill it for a refreshing cold version on a warm day—either way, it’s a vibrant bowl of comfort.
Mushroom Barley Soup
A hearty, earthy soup that’s pure comfort in a bowl. Mushroom Barley Soup is your new go-to for chilly nights—packed with umami flavor and satisfying texture. Grab your Dutch oven and let’s get simmering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 lb cremini mushrooms, sliced
For the Soup:
– 6 cups vegetable broth
– 1 cup pearled barley
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 tsp dried thyme
– 1 bay leaf
– Salt and black pepper
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 lb sliced cremini mushrooms and cook for 8 minutes, stirring every 2 minutes, until they release their liquid and brown slightly.
5. Pour in 6 cups vegetable broth and scrape the bottom of the pot to lift any browned bits.
6. Add 1 cup pearled barley, 2 diced carrots, 2 diced celery stalks, 1 tsp dried thyme, and 1 bay leaf.
7. Bring the soup to a boil over high heat, then reduce to a simmer.
8. Cover the pot and simmer for 35 minutes, stirring halfway through, until the barley is tender.
9. Remove the bay leaf and season with salt and black pepper to taste.
Ladle this soup into deep bowls and savor the chewy barley and tender vegetables. The broth is deeply savory from the mushrooms, with a hint of thyme. For a creamy twist, stir in a spoonful of sour cream just before serving.
Spicy Sweet Potato Soup
Ready to ditch boring soups? This spicy sweet potato soup brings the heat and the sweet—creamy, fiery, and perfect for cozy nights. Grab your blender and let’s get simmering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the soup base:
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 pounds sweet potatoes, peeled and cubed
– 4 cups vegetable broth
For seasoning and finish:
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1/2 cup heavy cream
– Salt, to taste
– Fresh cilantro, chopped, for garnish
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 pounds cubed sweet potatoes, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper to the pot, tossing to coat evenly.
5. Pour in 4 cups vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until sweet potatoes are fork-tender.
6. Carefully transfer the hot mixture to a blender, blend on high for 1 minute until completely smooth, working in batches if needed.
7. Return the blended soup to the pot over low heat, stir in 1/2 cup heavy cream, and heat for 3 minutes without boiling.
8. Season with salt to taste, then ladle into bowls and garnish with chopped fresh cilantro.
Just creamy enough to coat your spoon, with a smoky kick from the paprika and a slow-building heat from the cayenne. Serve it with crusty bread for dipping or swirl in a dollop of Greek yogurt to cool it down—it’s a hug in a bowl that’ll warm you from the inside out.
Corn and Roasted Red Pepper Soup
Lose the winter chill with this vibrant, creamy soup that’s packed with sweet corn and smoky roasted peppers. It’s a cozy hug in a bowl that comes together in under an hour. Get ready to blend your way to comfort food bliss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Base:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups frozen sweet corn kernels
– 2 cups roasted red peppers (jarred), drained and chopped
– 4 cups vegetable broth
For Finishing:
– 1/2 cup heavy cream
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro or chives for garnish (optional)
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 4 cups frozen sweet corn kernels and cook for 5 minutes, stirring frequently, to lightly caramelize.
5. Tip: Let the corn get a few golden spots for deeper flavor.
6. Mix in 2 cups chopped roasted red peppers and cook for 2 minutes.
7. Pour in 4 cups vegetable broth and bring to a boil over high heat.
8. Reduce heat to low, cover the pot, and simmer for 15 minutes.
9. Tip: Simmering unlocks the corn’s natural sweetness.
10. Carefully transfer the hot soup to a blender in batches.
11. Blend on high speed for 1 minute until completely smooth.
12. Tip: Hold the lid with a towel to prevent steam buildup.
13. Return the blended soup to the pot over low heat.
14. Stir in 1/2 cup heavy cream, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
15. Heat for 3 minutes, stirring constantly, until warmed through—do not boil.
16. Ladle into bowls and garnish with fresh cilantro or chives if desired.
Perfectly silky with a velvety texture, this soup balances the corn’s natural sweetness against the peppers’ gentle smokiness. Serve it with crusty bread for dipping or top with a dollop of sour cream and extra paprika for a colorful finish.
Conclusion
Here’s a fantastic collection of low-fat soups to keep your healthy eating goals on track. We hope you find some new favorites to warm up your kitchen! Give a few recipes a try, then drop a comment below telling us which one you loved. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious, healthy options.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
