20 Delicious Weight Watchers Soup Recipes Healthy

Hearty soups are the ultimate comfort food that can be both delicious and nutritious! If you’re following Weight Watchers and looking for satisfying meal options, you’ve come to the right place. We’ve gathered 20 amazing soup recipes that are packed with flavor while keeping points in check. Get ready to warm up with these healthy, easy-to-make soups that will become new favorites in your kitchen rotation.

Slow Cooker Weight Watchers Vegetable Soup

Ditch the diet dread—this slow cooker wonder transforms humble vegetables into a deeply satisfying, zero-point masterpiece. Get ready for effortless cooking that delivers restaurant-worthy flavor without the guilt.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and cut into ¼-inch rounds
• 2 celery stalks, cut into ½-inch pieces
• 1 (28-ounce) can crushed San Marzano tomatoes
• 4 cups low-sodium vegetable broth
• 2 cups green cabbage, thinly sliced
• 1 cup frozen cut green beans
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 4-5 minutes until translucent.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Transfer the onion-garlic mixture to a 6-quart slow cooker.
5. Add 2 large carrots cut into ¼-inch rounds and 2 celery stalks cut into ½-inch pieces to the slow cooker.
6. Pour in 1 (28-ounce) can crushed San Marzano tomatoes and 4 cups low-sodium vegetable broth.
7. Add 2 cups thinly sliced green cabbage, 1 cup frozen cut green beans, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon crushed red pepper flakes, and 1 bay leaf.
8. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
9. Stir all ingredients until thoroughly combined.
10. Cover and cook on LOW for 7 hours until vegetables are tender but not mushy.
11. Remove and discard the bay leaf.
12. Stir in 2 tablespoons chopped fresh parsley and 1 tablespoon fresh lemon juice.
13. Adjust seasoning with additional kosher salt and freshly ground black pepper if needed.

Outrageously comforting, this soup boasts tender-crisp vegetables swimming in a robust, tomato-infused broth. The smoked paprika adds subtle depth while the lemon brightens every spoonful. Serve it topped with fresh herbs or alongside crusty whole-grain bread for a complete meal that feels indulgent yet stays perfectly on plan.

Zero Point Weight Watchers Cabbage Soup

A powerhouse of flavor that’s secretly slimming—this zero-point cabbage soup delivers maximum satisfaction without the calorie load. Get ready to transform humble vegetables into a broth that’s both deeply comforting and incredibly light. Your taste buds won’t believe it’s free on the plan.

Ingredients

• 1 large head of green cabbage, thinly sliced
• 2 yellow onions, finely diced
• 4 cloves garlic, minced
• 3 carrots, peeled and cut into ¼-inch rounds
• 2 celery stalks, finely chopped
• 6 cups vegetable broth
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• 2 tablespoons apple cider vinegar
• ¼ cup fresh parsley, finely chopped

Instructions

1. Heat 1 tablespoon extra-virgin olive oil in a large stockpot over medium heat until shimmering.
2. Sauté 2 finely diced yellow onions for 5–7 minutes until translucent and fragrant.
3. Add 4 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Stir in 3 carrot rounds and 2 chopped celery stalks, cooking for 4 minutes until slightly softened.
5. Add 1 thinly sliced cabbage head and cook for 8–10 minutes, stirring frequently, until wilted.
6. Pour in 6 cups vegetable broth and 1 can fire-roasted diced tomatoes with their juices.
7. Season with 1 teaspoon smoked paprika and ½ teaspoon red pepper flakes.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
9. Stir in 2 tablespoons apple cider vinegar during the last 2 minutes of cooking.
10. Fold in ¼ cup chopped fresh parsley just before serving.

Glistening with savory depth, this soup balances the cabbage’s delicate crunch against a smoky, tomato-infused broth. The vinegar brightens each spoonful, while the vegetables maintain just enough texture to feel substantial. Try topping with a dollop of Greek yogurt or serving over a scoop of cauliflower rice for a heartier meal.

Easy Weight Watchers Chicken Noodle Soup

You’re craving that classic comfort without the guilt—this Weight Watchers chicken noodle soup delivers major flavor with zero compromise. Yield tender, herb-infused broth and perfectly al dente noodles in under 30 minutes flat.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken breasts, trimmed of excess fat
• 2 cups diced yellow onion (¼-inch dice)
• 1 cup sliced celery (¼-inch bias cut)
• 1 cup sliced carrot (¼-inch coins)
• 3 cloves garlic, minced
• 8 cups unsalted chicken stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 ounces whole-wheat egg noodles
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon freshly squeezed lemon juice
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon fine sea salt

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the boneless, skinless chicken breasts with ⅛ teaspoon fine sea salt and sear for 4 minutes per side until golden-brown crust forms.
3. Transfer the chicken breasts to a clean plate and rest for 5 minutes before shredding with two forks.
4. Add the diced yellow onion, sliced celery, and sliced carrot to the Dutch oven and sauté for 6 minutes until onions turn translucent.
5. Stir in the minced garlic and cook for 45 seconds until fragrant.
6. Pour in the unsalted chicken stock, scraping any browned bits from the bottom of the pot.
7. Add the fresh thyme sprigs and bay leaf, then bring the liquid to a rolling boil.
8. Reduce heat to medium-low, cover, and simmer for 12 minutes to develop flavor.
9. Stir in the whole-wheat egg noodles and cook for 8 minutes until al dente.
10. Return the shredded chicken to the pot along with the chopped fresh flat-leaf parsley, freshly squeezed lemon juice, freshly cracked black pepper, and remaining ⅛ teaspoon fine sea salt.
11. Simmer for 2 minutes to meld flavors, then discard the thyme sprigs and bay leaf.

Each spoonful delivers silky broth clinging to firm noodles, with bright lemon cutting through the rich chicken essence. Elevate it by topping with microgreens or serving alongside crusty whole-grain bread for dipping.

Spicy Weight Watchers Black Bean Soup

Whip up this flavor-packed soup that transforms simple ingredients into a satisfying, spicy masterpiece. Get ready for a bowl that delivers serious heat while keeping things light and nutritious—perfect for those watching their points without sacrificing taste.

Ingredients

– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeds removed and finely chopped
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 4 cups low-sodium vegetable broth
– 3 (15-ounce) cans black beans, rinsed and drained
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 tablespoon fresh lime juice
– ¼ cup fresh cilantro, chopped
– Kosher salt to taste

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in 3 minced garlic cloves and 1 finely chopped jalapeño pepper; cook for 1 minute until aromatic.
4. Sprinkle 1 tablespoon ground cumin and 1 teaspoon smoked paprika over the onion mixture; toast for 30 seconds to bloom the spices.
5. Pour in 4 cups low-sodium vegetable broth, scraping the bottom to deglaze any browned bits.
6. Add 3 cans rinsed black beans and 1 can fire-roasted diced tomatoes with their juices.
7. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
8. Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
9. Stir in 1 tablespoon fresh lime juice and ¼ cup chopped fresh cilantro.
10. Season with kosher salt, starting with ½ teaspoon and adjusting as needed.
Hearty and robust, this soup boasts a velvety texture with pops of whole beans throughout. The smoky paprika and fresh lime create a bright counterpoint to the deep, spicy notes. Serve topped with a dollop of Greek yogurt or alongside baked tortilla chips for added crunch.

Low-Point Weight Watchers Tomato Basil Soup

Savor this velvety tomato basil soup that transforms classic comfort into a guilt-free masterpiece. Whip up this low-point Weight Watchers wonder in under 30 minutes—your taste buds won’t believe it’s diet-friendly.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 (28-ounce) cans San Marzano tomatoes, whole and peeled
• 4 cups low-sodium vegetable broth
• 1/2 cup fresh basil leaves, chiffonade-cut
• 1/2 cup heavy cream
• 1 teaspoon granulated sugar
• Kosher salt and freshly cracked black pepper

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering, about 1 minute.
2. Add 1 large finely diced yellow onion; sauté until translucent and fragrant, 5–7 minutes, stirring frequently to prevent browning.
3. Stir in 3 minced garlic cloves; cook until aromatic but not browned, 45–60 seconds. Tip: To avoid bitter garlic, keep heat moderate and stir constantly.
4. Pour in 2 (28-ounce) cans San Marzano tomatoes with their juices, crushing tomatoes with your hands as you add them for rustic texture.
5. Add 4 cups low-sodium vegetable broth and 1 teaspoon granulated sugar; bring to a rolling boil over high heat.
6. Reduce heat to low; simmer uncovered for 20 minutes, allowing flavors to meld and liquid to reduce by one-third.
7. Carefully transfer soup in batches to a high-speed blender; purée until completely smooth, about 2 minutes per batch. Tip: Blend in small batches and hold lid firmly with a towel to prevent steam explosions.
8. Return puréed soup to Dutch oven over low heat; stir in 1/2 cup heavy cream until fully incorporated.
9. Fold in 1/2 cup chiffonade-cut fresh basil just before serving to preserve its bright flavor. Tip: Stack basil leaves, roll tightly, and slice thinly crosswise for perfect chiffonade.
10. Season with kosher salt and freshly cracked black pepper; simmer 2 final minutes to heat through.

What a luxurious finish—this soup boasts a satiny texture that clings to your spoon, with the bright acidity of tomatoes balanced by creamy richness. For a restaurant-worthy twist, drizzle with basil oil or serve alongside grilled cheese croutons. Each spoonful delivers garden-fresh basil notes that make this feel anything but diet food.

Hearty Weight Watchers Lentil Soup

Savor this soul-warming lentil soup that transforms simple pantry staples into a protein-packed masterpiece. Forget bland diet food—this vibrant bowl delivers deep, savory satisfaction while keeping points in check. Get ready to simmer your way to comfort food nirvana.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and cut into ¼-inch dice
• 2 celery ribs, cut into ¼-inch dice
• 3 garlic cloves, minced
• 1½ cups brown lentils, rinsed and drained
• 8 cups low-sodium vegetable broth
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 1 teaspoon smoked paprika
• ½ teaspoon freshly cracked black pepper
• 2 bay leaves
• 2 tablespoons fresh lemon juice
• ¼ cup chopped fresh flat-leaf parsley

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion, carrots, and celery, sautéing for 6-8 minutes until vegetables soften and onions turn translucent.
3. Stir in minced garlic and cook for 60 seconds until fragrant.
4. Add rinsed lentils, vegetable broth, diced tomatoes with their juices, smoked paprika, black pepper, and bay leaves.
5. Bring mixture to a boil, then immediately reduce heat to maintain a gentle simmer.
6. Partially cover the pot and simmer for 35-40 minutes, stirring occasionally, until lentils are tender but not mushy.
7. Remove bay leaves and discard them.
8. Stir in fresh lemon juice and chopped parsley just before serving.

Marvel at the soup’s velvety texture where lentils melt into the broth while maintaining their structural integrity. The smoked paprika lends a subtle campfire essence that plays beautifully against the bright acidity of lemon. For a restaurant-worthy presentation, garnish with an extra sprinkle of parsley and serve alongside crusty whole-grain bread for dipping.

Quick Weight Watchers Minestrone Soup

Yield a bowl of comfort that won’t derail your wellness journey. This vibrant minestrone delivers maximum flavor with minimal points. Grab your Dutch oven—we’re transforming humble ingredients into something extraordinary.

Ingredients

– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and cut into ½-inch dice
– 2 celery stalks, cut into ½-inch dice
– 1 (28-ounce) can crushed San Marzano tomatoes
– 6 cups vegetable broth
– 1 (15-ounce) can cannellini beans, rinsed and drained
– 1 cup ditalini pasta
– 2 cups fresh baby spinach
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper
– Fresh basil leaves for garnish
– Grated Parmigiano-Reggiano for serving

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent.
3. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 2 diced carrots and 2 diced celery stalks, cooking for 7 minutes until slightly softened.
5. Pour in 1 can crushed San Marzano tomatoes, scraping any browned bits from the bottom.
6. Add 6 cups vegetable broth, 1 teaspoon dried oregano, and ½ teaspoon crushed red pepper flakes.
7. Bring to a boil, then reduce heat to maintain a gentle simmer for 15 minutes.
8. Stir in 1 can rinsed cannellini beans and 1 cup ditalini pasta.
9. Simmer for 10 minutes until pasta is al dente, stirring occasionally to prevent sticking.
10. Fold in 2 cups fresh baby spinach until just wilted, about 1 minute.
11. Season with kosher salt and freshly ground black pepper.
12. Ladle into bowls and garnish with fresh basil leaves and grated Parmigiano-Reggiano.

Savor the rich tomato broth that perfectly coats each vegetable and pasta shape. The beans add creamy contrast to the al dente pasta, while fresh basil brightens every spoonful. Serve with crusty whole-grain bread for dipping, or top with a poached egg for extra protein.

Creamy Weight Watchers Broccoli Cheese Soup

Ditch the guilt without sacrificing flavor—this creamy broccoli cheese soup delivers restaurant-quality richness for just a few SmartPoints. Dive into velvety textures and sharp cheddar notes that’ll make you forget it’s Weight Watchers-friendly. Ready in under 30 minutes, it’s the ultimate cozy bowl for busy weeknights.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 4 cups broccoli florets, chopped small
• 3 cups unsalted vegetable broth
• 1 cup 2% reduced-fat milk
• 2 tablespoons all-purpose flour
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/4 cup plain nonfat Greek yogurt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly cracked black pepper

Instructions

1. Heat olive oil in a Dutch oven over medium heat until shimmering.
2. Sauté diced onion for 4–5 minutes until translucent and fragrant.
3. Add minced garlic and cook for 1 minute until golden but not browned.
4. Stir in chopped broccoli florets and vegetable broth.
5. Bring to a boil, then reduce heat to simmer for 8–10 minutes until broccoli is fork-tender.
6. Whisk milk and flour in a separate bowl until no lumps remain.
7. Slowly pour milk mixture into the soup, stirring constantly to prevent clumping.
8. Simmer for 3–4 minutes until slightly thickened.
9. Remove from heat and stir in shredded cheddar until fully melted.
10. Fold in Greek yogurt, smoked paprika, and grated nutmeg.
11. Season with kosher salt and cracked black pepper to balance flavors.
12. Let rest for 2 minutes off heat before serving.

Silky with tender-crisp broccoli bits, this soup boasts a robust cheesy depth elevated by smoky paprika. Serve it in hollowed sourdough bowls for a dramatic presentation, or top with extra cracked pepper and a dollop of yogurt for added tang.

Light Weight Watchers Turkey and Rice Soup

Perfect for those cozy autumn evenings when you want something satisfying without the guilt. This vibrant turkey and rice soup delivers bold flavor while keeping things lean—think tender shredded turkey, aromatic vegetables, and fluffy rice in a savory broth that’s pure comfort in a bowl. Packed with protein and fiber, it’s the ultimate weeknight win that feels indulgent but stays firmly on track.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 2 medium carrots, peeled and cut into ¼-inch rounds
• 2 celery stalks, thinly sliced on the bias
• 6 cups unsalted chicken stock
• 1 bay leaf
• 1 teaspoon dried thyme
• ½ cup long-grain white rice, rinsed until water runs clear
• 2 cups cooked turkey breast, shredded into bite-sized pieces
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper, to season

Instructions

1. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add 1 cup finely diced yellow onion and sauté until translucent and fragrant, approximately 4–5 minutes, stirring occasionally with a wooden spoon.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until aromatic but not browned.
4. Add 2 medium carrots cut into ¼-inch rounds and 2 thinly sliced celery stalks; cook for 4 minutes until slightly softened.
5. Pour in 6 cups unsalted chicken stock, scraping the bottom of the pot to lift any browned bits.
6. Add 1 bay leaf and 1 teaspoon dried thyme; bring the liquid to a rolling boil over high heat.
7. Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.
8. Stir in ½ cup rinsed long-grain white rice; cover and simmer for 15 minutes until rice is tender but not mushy.
9. Add 2 cups shredded cooked turkey breast and heat through for 3 minutes.
10. Remove the pot from heat; discard the bay leaf.
11. Stir in 2 tablespoons finely chopped fresh parsley and 1 tablespoon fresh lemon juice.
12. Season with kosher salt and freshly ground black pepper to taste.

Ready to dive in? The broth is deeply savory with a bright hint of lemon, while the turkey stays juicy and the rice soaks up every bit of flavor. For a fresh twist, top with a sprinkle of microgreens or a dash of red pepper flakes to add a subtle kick.

Flavorful Weight Watchers Butternut Squash Soup

Perfectly creamy and packed with autumnal warmth, this Weight Watchers-friendly soup transforms humble squash into velvet luxury. Puree it into submission for that irresistible spoon-coating texture everyone craves.

Ingredients

– 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups low-sodium vegetable broth
– 1 cup unsweetened almond milk
– 1 teaspoon smoked paprika
– ½ teaspoon freshly grated nutmeg
– ½ teaspoon white pepper
– 2 tablespoons fresh sage leaves, thinly sliced
– Kosher salt to season

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon olive oil and a pinch of kosher salt until evenly coated.
3. Roast the squash for 35-40 minutes until the edges caramelize and a fork pierces the flesh easily.
4. Heat the remaining tablespoon of olive oil in a large Dutch oven over medium heat.
5. Sauté the diced onion for 6-8 minutes until translucent and lightly golden.
6. Add the minced garlic and cook for 60 seconds until fragrant but not browned.
7. Pour in the vegetable broth, scraping any browned bits from the bottom of the pot.
8. Transfer the roasted squash to the pot along with smoked paprika, nutmeg, and white pepper.
9. Simmer the mixture uncovered for 15 minutes to allow flavors to meld.
10. Carefully blend the soup in batches using a high-speed blender until completely smooth.
11. Return the pureed soup to the pot and stir in the almond milk.
12. Warm the soup over low heat for 5 minutes, avoiding boiling to prevent curdling.
13. Toast the sliced sage leaves in a dry skillet over medium heat for 45 seconds until crisp.
14. Ladle the soup into bowls and garnish with the crispy sage leaves.

Outrageously silky with subtle smoky notes from the paprika, this soup clings to your spoon like liquid velvet. For a stunning presentation, swirl in a tablespoon of Greek yogurt and finish with cracked black pepper. The natural sweetness of the roasted squash balances beautifully against the earthy sage, making each spoonful feel like an autumnal hug.

Simple Weight Watchers Carrot Ginger Soup

Savor this vibrant carrot ginger soup that transforms humble roots into silky elegance. Bold flavors dance between earthy sweetness and zesty warmth, creating a sophisticated bowl that feels indulgent yet remains perfectly balanced for wellness-focused lifestyles. This streamlined version skips complicated techniques while delivering restaurant-quality depth in under thirty minutes.

Ingredients

– 2 tablespoons cold-pressed avocado oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons freshly grated ginger root
– 2 pounds organic carrots, peeled and sliced into ¼-inch coins
– 4 cups low-sodium vegetable broth
– 1 cup unsweetened almond milk
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons fresh lemon juice
– Fresh chives, finely chopped for garnish

Instructions

1. Heat avocado oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add diced onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in minced garlic and grated ginger, cooking for 60 seconds until aromatic but not browned.
4. Add carrot coins and toss to coat in the aromatics, cooking for 3 minutes to lightly caramelize.
5. Pour in vegetable broth, bringing to a rolling boil at 212°F.
6. Reduce heat to maintain a gentle simmer, cover, and cook for 20 minutes until carrots are fork-tender.
7. Carefully transfer the hot mixture to a high-speed blender in batches, filling only halfway to prevent overflow.
8. Blend on high for 90 seconds until completely smooth and velvety.
9. Return the puréed soup to the pot over low heat.
10. Whisk in almond milk until fully incorporated and heated through.
11. Season with sea salt and black pepper, adjusting to preference.
12. Stir in fresh lemon juice just before serving to brighten flavors.
13. Ladle into warm bowls and garnish with finely chopped chives.

The silky texture coats the spoon while maintaining body, with ginger providing subtle heat that lingers behind the carrot’s natural sweetness. For an elegant presentation, swirl in a tablespoon of coconut cream and top with toasted pumpkin seeds for contrasting crunch.

Zesty Weight Watchers Taco Soup

Nailing that perfect comfort food without the guilt just got easier. This vibrant taco soup delivers bold Southwest flavors while keeping things Weight Watchers-friendly—ready in under 30 minutes and packed with protein.

Ingredients

• 1 lb 93% lean ground turkey
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp avocado oil
• 2 tbsp taco seasoning blend
• 4 cups unsalted chicken bone broth
• 15 oz canned fire-roasted diced tomatoes, undrained
• 15 oz canned black beans, rinsed and drained
• 1 cup frozen sweet corn kernels
• 4 oz canned diced green chiles
• 1 lime, juiced
• ¼ cup fresh cilantro, chopped

Instructions

1. Heat 1 tbsp avocado oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 finely diced yellow onion and sauté for 4 minutes until translucent.
3. Add 3 minced garlic cloves and cook for 60 seconds until fragrant.
4. Add 1 lb 93% lean ground turkey, breaking it apart with a wooden spoon, and cook for 6-7 minutes until no pink remains.
5. Sprinkle 2 tbsp taco seasoning over the turkey mixture and stir for 1 minute to toast the spices.
6. Pour in 4 cups unsalted chicken bone broth, scraping the bottom to release any browned bits.
7. Add 15 oz undrained fire-roasted diced tomatoes, 15 oz rinsed black beans, 1 cup frozen corn, and 4 oz diced green chiles.
8. Bring the soup to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes.
9. Stir in juice from 1 lime and ¼ cup chopped fresh cilantro just before serving.

Just ladle this hearty soup into bowls—the tender black beans and sweet corn create a satisfying texture against the smoky turkey. Bright lime cuts through the rich broth, making each spoonful pop with zesty Southwest flair. For a restaurant-style finish, top with a dollop of Greek yogurt and extra cilantro sprigs.

Comforting Weight Watchers Potato Leek Soup

Craving creamy comfort without the calorie crash? This silky potato leek soup delivers rich flavor while keeping things light. Transform humble ingredients into a velvety bowl of cozy perfection.

Ingredients

– 2 tablespoons extra virgin olive oil
– 3 large leeks, white and light green parts only, thinly sliced
– 2 cloves garlic, minced
– 1.5 pounds Yukon Gold potatoes, peeled and diced
– 4 cups low-sodium vegetable broth
– 1 cup unsweetened almond milk
– 2 tablespoons fresh thyme leaves
– 1 teaspoon sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh chives, finely chopped

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 3 thinly sliced leeks and sauté for 8 minutes, stirring frequently, until softened but not browned.
3. Stir in 2 minced garlic cloves and cook for 60 seconds until fragrant.
4. Add 1.5 pounds diced Yukon Gold potatoes and toss to coat in the leek mixture.
5. Pour in 4 cups low-sodium vegetable broth, scraping any browned bits from the bottom of the pot.
6. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
7. Cover and cook for 20 minutes until potatoes are fork-tender.
8. Working in batches, carefully transfer the soup to a high-speed blender.
9. Blend on high for 90 seconds until completely smooth and velvety.
10. Return the pureed soup to the Dutch oven over low heat.
11. Stir in 1 cup unsweetened almond milk until fully incorporated.
12. Add 2 tablespoons fresh thyme leaves, 1 teaspoon sea salt, and ½ teaspoon black pepper.
13. Simmer for 5 minutes to allow flavors to meld, stirring occasionally.
14. Ladle the soup into bowls and garnish with ¼ cup fresh chives.

Luxuriously smooth with subtle sweetness from the leeks and earthy depth from the thyme. The Yukon Gold potatoes create a naturally creamy base that feels indulgent yet remains light. Serve topped with extra chives and a crack of black pepper for an elegant presentation that belies its simple preparation.

Refreshing Weight Watchers Cucumber Avocado Soup

Overwhelmed by summer heat? This chilled soup delivers instant refreshment. Only five ingredients create a velvety, satisfying bowl that’s perfect for warm days.

Ingredients

– 2 large English cucumbers, peeled and roughly chopped
– 2 ripe Hass avocados, pitted and scooped
– 1 cup plain Greek yogurt
– ¼ cup fresh lime juice
– ¼ cup fresh mint leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ cup cold water

Instructions

1. Combine peeled cucumbers, scooped avocados, Greek yogurt, and fresh lime juice in a high-speed blender.
2. Blend on high speed for 90 seconds until completely smooth and pale green.
3. Add fresh mint leaves, kosher salt, and freshly ground black pepper to the blender.
4. Blend for an additional 30 seconds until mint is finely incorporated but visible as tiny flecks.
5. Gradually stream in cold water while blender is running on low speed to achieve pouring consistency.
6. Transfer the soup to an airtight container and refrigerate for exactly 2 hours until thoroughly chilled.
7. Stir the soup vigorously with a whisk before serving to re-emulsify any separation.
8. Ladle into chilled bowls and serve immediately.

Refreshingly creamy with bright citrus notes, this soup maintains a luxurious texture despite being light. The cooling mint provides a clean finish that pairs beautifully with grilled shrimp or crusty whole-grain bread for a complete meal.

Savory Weight Watchers Mushroom Barley Soup

Savor this soul-warming bowl that transforms simple ingredients into a deeply satisfying meal. Packed with earthy mushrooms and chewy barley, it’s the cozy comfort you crave without the guilt—perfect for chilly evenings or meal prep. Get ready to simmer your way to a flavorful, figure-friendly favorite.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 1 cup pearl barley, rinsed
• 6 cups low-sodium vegetable broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon smoked paprika
• ½ teaspoon freshly cracked black pepper
• ¼ cup chopped fresh parsley

Instructions

1. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5–7 minutes, until translucent and fragrant.
3. Stir in 2 cloves minced garlic and cook for 1 minute, just until aromatic—avoid browning to prevent bitterness.
4. Add 1 pound sliced cremini mushrooms and cook for 8–10 minutes, until they release their liquid and begin to brown.
5. Pour in 1 cup rinsed pearl barley and toast for 2 minutes, stirring constantly to enhance its nutty flavor.
6. Add 6 cups low-sodium vegetable broth, 2 sprigs fresh thyme, 1 bay leaf, 1 teaspoon smoked paprika, and ½ teaspoon freshly cracked black pepper.
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes—the barley should be tender but still chewy.
8. Remove and discard the thyme sprigs and bay leaf.
9. Stir in ¼ cup chopped fresh parsley just before serving for a bright, fresh finish.

You’ll love the hearty, brothy texture with pops of chewy barley and tender mushrooms in every spoonful. Its deep, earthy flavor shines with a hint of smokiness from the paprika—try topping with a dollop of Greek yogurt or serving alongside a crisp kale salad for a complete, satisfying meal.

Low-Calorie Weight Watchers French Onion Soup

Nothing beats cozy comfort food that won’t derail your wellness goals. Nail this rich, savory classic with smart swaps and bold techniques. Transform humble onions into caramelized perfection for a guilt-free indulgence.

Ingredients

• 4 large yellow onions, thinly sliced
• 2 tablespoons clarified butter
• 4 cups beef bone broth
• 1 cup dry white wine
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 slices whole-grain baguette, toasted
• 1/2 cup shredded Gruyère cheese
• 1 teaspoon Worcestershire sauce

Instructions

1. Melt clarified butter in a heavy-bottomed Dutch oven over medium-low heat.
2. Add thinly sliced onions and cook for 10 minutes, stirring occasionally until translucent.
3. Reduce heat to low and continue cooking onions for 45 minutes, stirring every 5 minutes until deeply caramelized and golden brown.
4. Pour in dry white wine to deglaze the pan, scraping all browned bits from the bottom.
5. Simmer wine mixture for 5 minutes until reduced by half.
6. Add beef bone broth, fresh thyme sprigs, and bay leaf to the pot.
7. Bring soup to a gentle boil, then reduce heat and simmer uncovered for 30 minutes.
8. Remove thyme sprigs and bay leaf from the soup.
9. Stir in Worcestershire sauce until fully incorporated.
10. Ladle hot soup into four oven-safe bowls placed on a baking sheet.
11. Top each bowl with one slice of toasted whole-grain baguette.
12. Sprinkle shredded Gruyère cheese evenly over each bread-topped bowl.
13. Broil bowls 6 inches from heat source for 3-4 minutes until cheese is bubbly and golden brown.

Every spoonful delivers silky broth with melting cheese and crisp bread. The deeply caramelized onions create complex sweetness against the savory beef base. Elevate your presentation by serving in colorful ceramic crocks or garnish with fresh thyme sprigs for restaurant-worthy appeal.

Protein-Packed Weight Watchers White Bean Soup

Every spoonful of this soup delivers maximum flavor with minimal effort. Elevate your meal prep game with this hearty, protein-rich creation that keeps you satisfied for hours. Embrace the creamy texture without any dairy—just pure, wholesome ingredients working their magic.

Ingredients

– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 2 medium carrots, peeled and diced into ¼-inch pieces
– 2 celery stalks, diced into ¼-inch pieces
– 4 cups low-sodium vegetable broth
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 teaspoon dried thyme
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly ground black pepper
– 2 cups fresh baby spinach
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large yellow onion, finely diced, and sauté for 5 minutes until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Incorporate 2 diced carrots and 2 diced celery stalks, cooking for 7 minutes until slightly softened.
5. Pour in 4 cups low-sodium vegetable broth, scraping any browned bits from the pot bottom.
6. Add 2 cans drained cannellini beans, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, and ¼ teaspoon black pepper.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
8. Use a potato masher to partially crush some beans against the pot side to thicken the soup.
9. Stir in 2 cups fresh baby spinach and cook for 2 minutes until wilted.
10. Remove from heat and stir in 1 tablespoon freshly squeezed lemon juice and 2 tablespoons chopped fresh parsley.
Final touches make this soup extraordinary. Feel the velvety texture from partially mashed beans against the tender vegetables. Bright lemon cuts through the earthy depth, while fresh parsley adds a final herbal lift—serve it topped with a drizzle of chili oil for extra warmth.

Tangy Weight Watchers Lemon Chicken Orzo Soup

Let’s transform basic chicken soup into a vibrant, tangy masterpiece that’ll have your taste buds dancing. This zesty lemon orzo creation delivers restaurant-quality flavor with smart, health-conscious ingredients that keep things light yet satisfying.

Ingredients

• 1 lb boneless, skinless chicken breasts, trimmed of excess fat
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 celery stalks, bias-cut into ¼-inch slices
• 2 large carrots, peeled and cut into ¼-inch rounds
• 3 garlic cloves, microplaned
• 8 cups low-sodium chicken stock
• 2 fresh bay leaves
• 1 cup uncooked orzo pasta
• ¼ cup freshly squeezed lemon juice
• 2 tbsp fresh dill, finely chopped
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper

Instructions

1. Pat chicken breasts completely dry with paper towels and season both sides with kosher salt and black pepper.
2. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering but not smoking.
3. Sear chicken breasts for 5-6 minutes per side until golden brown crust forms and internal temperature reaches 165°F on an instant-read thermometer.
4. Transfer chicken to a clean cutting board and let rest for 8 minutes to allow juices to redistribute before shredding.
5. Reduce heat to medium and sauté diced onion, sliced celery, and carrot rounds for 6-8 minutes until vegetables soften and develop slight caramelization.
6. Add microplaned garlic and cook for 45 seconds until fragrant but not browned.
7. Pour in low-sodium chicken stock, scraping bottom of pot to incorporate all browned bits.
8. Add fresh bay leaves and bring liquid to a gentle boil, then reduce to a simmer for 15 minutes to develop flavor.
9. Stir in uncooked orzo pasta and simmer for 8-10 minutes until pasta is al dente with slight bite.
10. While orzo cooks, shred rested chicken using two forks for maximum texture.
11. Remove pot from heat and discard bay leaves.
12. Stir in shredded chicken, freshly squeezed lemon juice, and finely chopped dill.
13. Season with remaining kosher salt and black pepper, adjusting to preference.

Velvety orzo pearls swim in bright, citrus-kissed broth that perfectly balances the tender shredded chicken. The fresh dill adds an herbal lift that makes each spoonful feel both comforting and refreshing. Serve this vibrant soup with crusty whole-grain bread for dipping, or top with extra lemon zest and cracked pepper for an extra zing that cuts through the richness.

Warming Weight Watchers Split Pea Soup

Ditch the bland diet food—this split pea soup delivers serious comfort without the guilt. Transform humble legumes into a velvety, herb-infused masterpiece that’ll warm you from the inside out.

Ingredients

• 2 cups dried green split peas, rinsed
• 1 large yellow onion, finely diced
• 3 celery stalks, thinly sliced
• 2 large carrots, peeled and diced into ¼-inch pieces
• 4 cups unsalted vegetable stock
• 2 cups filtered water
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly ground black pepper

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Sauté 1 large finely diced yellow onion for 4–5 minutes until translucent and fragrant.
3. Add 3 thinly sliced celery stalks and 2 diced carrots, cooking for 6–7 minutes until vegetables soften slightly.
4. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
5. Pour in 2 cups rinsed green split peas, tossing to coat with the vegetable mixture.
6. Add 4 cups unsalted vegetable stock and 2 cups filtered water, scraping the bottom to lift any fond.
7. Stir in 1 tablespoon fresh thyme leaves, 1 bay leaf, ½ teaspoon smoked paprika, and ¼ teaspoon freshly ground black pepper.
8. Bring the soup to a rolling boil, then immediately reduce heat to low and cover.
9. Simmer for 45–50 minutes, stirring occasionally, until split peas completely break down and thicken the soup.
10. Remove the bay leaf and discard it.
11. Use an immersion blender to partially purée the soup, leaving some texture for a rustic feel.
12. Ladle the soup into bowls and serve immediately. Ultimate comfort in a bowl—this soup’s creamy texture and smoky depth make it a freezer-friendly staple. Upgrade leftovers with a swirl of Greek yogurt or crispy kale chips for contrasting crunch.

Vibrant Weight Watchers Spinach and Kale Soup

Nourish your body with this vibrant green powerhouse that transforms simple ingredients into a nutrient-dense bowl of comfort. Packed with leafy greens and aromatic spices, this soup delivers restaurant-quality flavor while keeping points in check. Get ready to blend your way to wellness in under 30 minutes.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 6 cups low-sodium vegetable broth
– 1 pound fresh spinach leaves, thoroughly washed
– 8 ounces curly kale, stems removed and roughly chopped
– 1 teaspoon freshly grated nutmeg
– ½ cup plain Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– Kosher salt and freshly cracked black pepper

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 60 seconds until aromatic but not browned.
4. Pour in 6 cups low-sodium vegetable broth and bring to a rolling boil at 212°F.
5. Add 1 pound fresh spinach leaves and 8 ounces chopped kale, submerging completely in the broth.
6. Simmer uncovered for 8-10 minutes until greens are wilted and tender but still vibrant green.
7. Carefully transfer the hot mixture to a high-speed blender in batches, filling only halfway to prevent overflow.
8. Blend on high for 90 seconds until completely smooth and velvety, using the tamper to ensure even pureeing.
9. Return the pureed soup to the clean Dutch oven over low heat.
10. Whisk in 1 teaspoon freshly grated nutmeg, ½ cup plain Greek yogurt, and 2 tablespoons freshly squeezed lemon juice until fully incorporated.
11. Season with kosher salt and freshly cracked black pepper, starting with 1 teaspoon salt and ½ teaspoon pepper.
12. Heat gently for 3-4 minutes until warmed through, avoiding boiling to preserve the yogurt’s texture.

Perfectly silken with a subtle peppery kick from the kale, this emerald elixir boasts incredible depth from the nutmeg’s warm spice. Serve it chilled for a refreshing summer lunch or piping hot with a dollop of extra yogurt and lemon zest for contrast. The vibrant color makes it stunning in shallow bowls garnished with crispy kale chips.

Summary

Convenient and comforting, these 20 Weight Watchers soup recipes make healthy eating deliciously simple. Whether you’re craving something creamy, chunky, or full of veggies, there’s a perfect bowl waiting for you. We’d love to hear which recipes become your favorites—drop a comment below and don’t forget to share this roundup on Pinterest to help other home cooks discover these tasty, healthy options!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.