Weight Loss Soup Recipe

Winter Weight Loss Soup is colorful, delicious, and effective! ~ theviewfromgreatisland.com

 This revitalizing weight loss soup is satisfying and deliciously low carb. I don’t know where I’d be without it ~ probably a few pounds heavier, that’s for sure!

*This post is in partnership with Swansonยฎ ~ thank you for supporting me and the brands I work with, I’m super choosy and promise to bring you only the cream of the crop.

healthy weight loss soup


This isn’t the dreaded cabbage soup diet in disguise, I promise! This soup is near and dear to my heart, I turn to it whenever I feel like the pounds are creeping up on me. It’s my ‘real food’ way to get back on track with healthier eating, without resorting to pills or gimmicks.

After a few days eating this soup you’ll feel better about yourself, and be more motivated to make the right food choices going forward.

Winter Weight Loss Soup is colorful, delicious, and effective! ~ theviewfromgreatisland.com

Years ago my husband Grant got suckered into that infamous cabbage soup when it was making the rounds. His college roommate Rob convinced him it was a miracle diet and I can still remember cooking up huge vats of it. It was pretty awful, especially after a day or two in the fridge. This soup is a whole different ballgame, it’s got a much richer flavor profile and tons more texture. Oh, and my soup does include cabbage ~ in the form of bright emerald green brussels sprouts! I make it fresh every couple of days because if the soup isn’t appetizing, it’s not going to be effective.

Winter Weight Loss Soup Made with Swanson Broth ~ theviewfromgreatisland.com

This soup has a low calorie density, meaning it has very few calories relative to its bulk. It’s hydrating, loaded with fiber, and gives you that full, satisfied feeling in your belly ~ it helps beat the bloat, too!

This applies to most clear broth based vegetable and lean protein recipes, but not to creamy or cheesy soups (sorry, you’re not going to lose weight on lobster bisque). What I love about this soup is that I can eat as much as I want…if I’m not full after one bowl, I can have another. My routine is simple: I either have a normal breakfast and lunch, and eat soup for dinner, or I have the soup for breakfast and lunch, and have a normal dinner. I alternate so I don’t get bored.

making broth for soup

TIP: A great flavorful broth is essential to this soup. I use the new Swanson Organic Free-Range Chicken Broth as my base. Swanson 100% natural broths are made from all natural, organic vegetables and free-range chicken raised with no added hormones or antibiotics, and just make sense for this kind of healthy recipe. I love that Swanson is constantly innovating and adding new products to their line. I’m a big believer in supporting free-range, so I’m thrilled to have this choice for my recipes.

broth for weight loss soup

For my winter weight loss soup I make the broth first. I’ll store it in the refrigerator, or freeze larger amounts. That allows me to make a fresh batch of soup every couple of days ~ all I have to do is chop a variety of veggies and throw them in.

TIP: You can freeze the broth in plastic or glass containers…be sure to leave space at the top when you fill them to allow for expansion.

Winter Weight Loss Soup made with a rich tomato broth and lots of fresh veggies ~ it's a delicious way to shed pounds ~ theviewfromgreatisland.com

When I’m ready for soup, I simply heat the appropriate amount of broth in a pot, and add my chopped veggies. I bring it up to a boil, then cover and turn the heat WAY down. I let it sit for 20 minutes, barely at a simmer. When the veggies are just tender, it’s ready. And my secret touch? A shower of grated Parmesan cheese in each bowl. It makes such a difference.

TIP: For this soup avoid high carb vegetables like potatoes, corn, lima beans and peas. I do use beets, which are technically high in carbohydrates but are also super healthy.

weight loss soup in a white bowl

weight loss soup in a white bowl
3.17 from 55 votes

Weight Loss Soup

Author Sue Moran



  • 3 Tbsp olive oil
  • 1 medium onion diced
  • 4 stalks celery with inner leaves, chopped
  • 5 large cloves garlic peeled and chopped
  • a 2 inch piece of fresh ginger sliced
  • 2 cayenne peppers crushed (substitute 1/2 tsp crushed red peppers)
  • 2 bay leaves
  • 1 tsp powdered turmeric
  • 64 ounces 2 cartons Swansonยฎ Organic Free Range Chicken Broth
  • 1 cup pureed tomatoes
  • 2 Tbsp tomato paste I use the kind in the tube
  • 1 Tbsp mild vinegar red or white
  • 1 1/2 tsp salt
  • freshly cracked black pepper to taste

soup: allow a cup of chopped veggies per serving

  • red or white onion diced
  • carrots peeled and sliced
  • celery sliced, with inner leaves
  • winter squash peeled and diced
  • green beans cut in 2 inch pieces
  • beats peeled and chopped
  • cauliflower or romanesco separated into small florets
  • small brussels sprouts halved or left whole
  • mushrooms halved, quartered, or sliced
  • Napa cabbage shredded (you can use baby spinach, or kale)


  • grated Parmesan cheese


  • To make the broth, heat the olive oil in a large soup pot and add the onion, celery, garlic, ginger, crushed peppers and bay leaves. Saute on medium low for 20 minutes, stirring often. Don't let it brown or burn, you just want to soften everything and get their juices flowing!
  • Add the turmeric, broth, pureed tomatoes, paste, and vinegar to the pot. Season with the salt and pepper, mix well and bring to a boil. Turn the heat down, cover, and simmer gently for 45 minutes. Taste now and adjust any of the seasonings.
  • Strain the broth and store in the refrigerator, or freeze, until needed.
  • When you're ready to make soup, bring the broth to simmer in a soup pan. Use approximately 1 cup per serving.
  • Add the veggies EXCEPT the cabbage, spinach, or kale, bring back to a boil, and then turn the heat way down, and cover. Let the soup sit for 20 minutes. It should barely be at a simmer. Stir once or twice. Stir in any leafy veggies like the cabbage last, after the soup has cooked. The heat of the broth will be enough to wilt them.
  • Serve hot with a sprinkling of cheese.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make this weight loss soup your own~

  • If you crave a weight loss soup that’s a little heartier, but still slimming, add in any of the following lean protein boosters:

    • canned beans
    • shredded chicken or turkey
    • shrimp or tofu
    • barley
    • quinoa
    • lentils


don’t forget to pin this weight loss soup recipe!

weight loss soup pin


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    Leave a Reply

    Please rate this recipe!

  • Reply
    January 14, 2020 at 9:34 pm

    5 stars
    Great flavour and colours! Made 5lt and have so far had 1lt with seafood, 1lt with pasta; now thinking about the next metamorphosis of this magnificent soup!

  • Reply
    January 30, 2018 at 7:51 pm

    If I am going to eat the soup immediately do I really need to strain it?

    • Reply
      January 30, 2018 at 8:16 pm

      No, if you prefer not to strain it that’s perfectly fine Velma.

  • Reply
    Cindy Pass
    January 21, 2018 at 11:50 am

    Hi! Making the broth right now. When you say a cup of veggies for a serving, do you mean a cup total including all veggies or a cup each making a batch- sorry, i just want to be sure ?

    • Reply
      January 21, 2018 at 12:06 pm

      I just meant it as a general guide, so if you’re making soup for 6, be sure to include about 6 cups of veggies.

      • Reply
        Cindy Pass
        January 21, 2018 at 12:30 pm

        Thanks! I am so excited to have this recipe! I love love the broth already!!! ?

      • Reply
        September 10, 2018 at 10:31 am

        Approximately, how many calories are there per serving?

  • Reply
    January 14, 2018 at 12:12 pm

    How many servings is this recipe ?

    • Reply
      January 14, 2018 at 12:31 pm

      This will serve about 8-10 Jackie.

  • Reply
    July 25, 2017 at 7:13 pm

    This sounds amazing… Cannot wait to try it out..

  • Reply
    February 21, 2017 at 6:07 pm

    Beautiful soup and tastes lovely! BTW it doesn’t freeze well as a complete soup as you said before however it cans beautifully. I live off grid and stocked up on this soup. Exercise isn’t that easy with 3 feet of snow so a healthy soup is perfect for my winters. Thank you for sharing!

    • Reply
      February 21, 2017 at 6:18 pm

      Wow, thanks for your feedback Tara ~ your life sounds fascinating!

  • Reply
    Katherine Bicicchi
    January 25, 2017 at 7:59 am

    This is amazing. I would never have thought of putting turmeric, vinegar, and ginger in vegie soup (you know, used to traditional thyme, sage, blah blah). I am currently trying to shift my focus from “diet” to super food healthy. This completely fits the bill. As to the super food focus, it is so easy to stay on. All the delish things in this soup, berries, your oat bran bowl, shaved salads. I am so glad I found your blog. It’s one of my faves and it’s keeping me enthusiastic about healthy.

    • Reply
      January 25, 2017 at 8:41 am

      I’m so glad to have you here, Katherine ~ let’s stay healthy together ๐Ÿ™‚

  • Reply
    Kim Beaulieu
    January 13, 2017 at 9:10 pm

    We love Swanson products. Use them regularly. I love this soup. It’s honestly the most gorgeous soup I’ve ever seen.

  • Reply
    January 13, 2017 at 5:19 pm

    Yup – I need this!!

  • Reply
    January 12, 2017 at 10:25 am

    Hi-Any thoughts on what I would prefer to do which would be make a big batch (of the whole soup, not just broth) and portion it and freeze it that way? I tend to do this for all soups/stews…anyone tried it for this recipe?

    • Reply
      January 12, 2017 at 10:53 am

      Maybe someone will weigh in on this AM, but personally I don’t feel that vegetable soups freeze well, everything tends to get mushy.

  • Reply
    Liz @ The Lemon Bowl
    January 12, 2017 at 5:36 am

    I am craving this warm bowl of comfort!

  • Reply
    Jenny Flake
    January 11, 2017 at 6:29 am

    Bring on the healthy winter soup! Love this!

  • Reply
    January 10, 2017 at 8:25 am

    Sue I love this soup, I love all your recipes, but I’m so excited about the free-range broth! I’m a big believer in the cause, I buy free range eggs, and chicken, and it’s nice to see big companies like Swansons getting onboard. Thanks for posting about this!

    • Reply
      January 10, 2017 at 11:11 am

      I’m so glad you said that, I totally agree!

  • Reply
    Robyn Gleason
    January 10, 2017 at 2:33 am

    Holy smokes, Sue – such a gorgeous soup and so full of goodness! I love all the ingredients and I think ginger is magic. I made a ginger and cinnamon tea over the holidays because I was sick with pneumonia and I’m sure it saved me, lol.
    I’m going to make a big pot of this for the weekend so I can slurp on it while I watch football.
    Gorgeous photos! Sharing ๐Ÿ™‚

    • Reply
      January 10, 2017 at 8:00 am

      Thanks Robyn ~ your ginger cinnamon tea sounds amazing ๐Ÿ™‚

  • Reply
    January 9, 2017 at 4:37 pm

    Made this tonight – delicious! Used vegetarian broth, brussels sprouts, beets, cauliflower and mushrooms. Very satisfying on a frigid night here in New Jersey, thank you!!!

    • Reply
      January 10, 2017 at 8:01 am

      Thank you SO much for the quick feedback Joanne! Stay cozy ๐Ÿ™‚

  • Reply
    Laura | Tutti Dolci
    January 9, 2017 at 4:01 pm

    I thought I *was* going to lose weight with that lobster bisque I’ve been eating… ๐Ÿ˜‰ My yoga pants thank you for this soup!

    • Reply
      January 9, 2017 at 4:17 pm

      One of use has to come up with a ‘skinny’ lobster bisque, Laura!

  • Reply
    January 9, 2017 at 3:51 pm

    That broth is good stuff and your soup is full of good stuff. Pinning!

  • Reply
    Taylor @ Food Faith Fitness
    January 9, 2017 at 3:45 pm

    After all the food this holiday season I NEED this soup.
    PS: my fingers kept typing “fater” instead of “after.” It’s a sign.

  • Reply
    Kate Mitchell
    January 9, 2017 at 3:08 pm


    When you say beets do you mean beetroot? The soup looks delicious. I live in Australia so we are in the middle of our summer – so what – the soup looks so good might have to make it!!

    Thank you for the yummy recipies.

    Happy, safe and healthy 2017

    • Reply
      January 9, 2017 at 3:35 pm

      Hi Kate, yes, beetroot. I always love hearing from my readers in the other hemisphere ~ I wonder if you could make this into a spring primavera soup!

  • Reply
    Karen @ Seasonal Cravings
    January 9, 2017 at 2:00 pm

    I so need this right now. I ate cookies everyday all day over the holidays!

    • Reply
      January 9, 2017 at 3:35 pm

      Tell me about it…

  • Reply
    Mary Ann | The Beach House Kitchen
    January 9, 2017 at 12:58 pm

    Thank you for sharing another option besides cabbage soup Sue.I NEED this! Looks deliciously healthy! My stretched out stretchy pants thank you!

    • Reply
      January 9, 2017 at 3:35 pm

      Haha, all I wear is stretchy pants, they’re SO comfy ๐Ÿ˜‰

  • Reply
    Katie | Good Life Eats
    January 9, 2017 at 10:31 am

    I could definitely use a bowl of this to get my healthy eating habits back on track after the holidays. What a great recipe to help get rid of the sweet cravings and get back to craving healthy and fresh!

    • Reply
      January 9, 2017 at 10:48 am

      I agree, just breaking the cycle of sweets and carbs helps curb the cravings ~

  • Reply
    2 sisters recipes
    January 9, 2017 at 9:51 am

    Hey Sue, this soup looks delicious! And it’s perfect after the holidays- I could shed a few pounds. Love all the vegetables in this one! Have a great day!

  • Reply
    January 9, 2017 at 9:31 am

    I love, love, LOVE a good veggie soup. I like makin’ a big batch so I can eat it for days. This one is so bright and colorful, it makes me happy! ๐Ÿ˜€

  • Reply
    Claire @foodiequine
    January 9, 2017 at 9:23 am

    This is EXACTLY the kind of recipe my body is crying out for following all the Christmas excess. Wonderful rainbow of colors straight from nature. Sounds delicious.

    • Reply
      January 9, 2017 at 9:57 am

      That’s a great way to put it, Claire…our bodies really do cry out for this kind of thing in January ~ thanks for stopping by!

  • Reply
    Elaine @ Dishes Delish
    January 9, 2017 at 9:13 am

    I would eat soup 5 times a week if I could get away with it! My husband is not a fan. I love all the ingredients in this soup, except the Brussel sprouts, but I can substitute that! I love that this soup helps one lose weight! I, cough, could use that.

    • Reply
      January 9, 2017 at 9:58 am

      Imagine how healthy we’d be if we didn’t have to consider husbands in the dinner equation ๐Ÿ˜‰

  • Reply
    January 9, 2017 at 9:01 am

    This is very much needed after the holidays season! reminds me of the cabbage soup diet, but this soup looks much better!

  • Reply
    Tracy | Baking Mischief
    January 9, 2017 at 8:59 am

    I’ve totally tried *that cabbage soup* and this looks sooooo much tastier! I am in serious need of this soup after December. I can’t wait to try it. Pinned!

  • Reply
    Suzy | The Mediterranean Dish
    January 9, 2017 at 8:58 am

    This is all I need right now! In fact, I just made something similar for my family and we’ve been enjoying it for the past couple days!

  • Reply
    Jennifer @ Seasons and Suppers
    January 9, 2017 at 4:51 am

    There is nothing more comforting that a bowl of warm soup and even better when it’s as lean and vegetable-rich as this one! Beautiful ๐Ÿ™‚

  • Reply
    Chris Scheuer
    January 9, 2017 at 4:19 am

    I’d feel better just looking at this beautiful soup in front of me. And being a veggie lover, I know it would be no sacrifice to enjoy this for breakfast, lunch or dinner! Love your tip on how to make the broth ahead yet keep things fresh.

  • Reply
    Tricia @ Saving room for dessert
    January 9, 2017 at 4:19 am

    Hey Sue! This soup looks delicious. Is it the beets that give it that amazing deep rich color? All the vegetables look wonderful – and I guess I could live without the potatoes for a healthier bowl. This kind of meal really does make me feel so much better. Have a terrific week!

    • Reply
      January 9, 2017 at 7:43 am

      No, Tricia, it’s the crushed tomatoes…I used golden beets, but red beets would have made the color even deeper, good idea ๐Ÿ™‚

  • Reply
    [email protected]'s Recipes
    January 9, 2017 at 3:05 am

    Seriously, I would eat everything, anything you cook, weight-loss or not..this soup looks so flavoursome and warming!

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