50+ Delicious Low Calorie Fall Soup Recipes for Fall

As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm bowl of soup to celebrate the beauty of fall.

Soups are the ultimate comfort food, offering a satisfying and nourishing way to enjoy seasonal ingredients while keeping your calorie intake in check.

In this article, we’ll explore 50+ fall low-calorie soup recipes that showcase a variety of flavors and textures, perfect for any occasion.

Whether you’re looking for hearty vegetable blends, creamy delights, or protein-packed options, these recipes are designed to warm your soul without compromising your health goals.

Get ready to embrace the flavors of autumn while enjoying guilt-free meals that nourish your body and spirit!

50+ Delicious Low Calorie Fall Soup Recipes for Fall

With so many delicious options available, you can easily incorporate these 50+ fall low-calorie soup recipes into your weekly meal rotation.

Not only are they packed with seasonal ingredients, but they also offer a delightful way to stay healthy as the colder months approach.

From classic favorites like pumpkin and butternut squash to innovative blends featuring lentils and beans, there’s a soup for every palate.

Don’t be afraid to get creative in the kitchen—mix and match ingredients, adjust seasonings, and find the perfect combination that suits your taste buds.

So grab your favorite pot, gather your ingredients, and enjoy the comforting embrace of a warm, homemade soup this fall!

Butternut Squash and Carrot Soup

This creamy butternut squash and carrot soup is a comforting fall dish that’s both low in calories and rich in flavor. Packed with vitamins, fiber, and antioxidants, this soup offers a satisfying meal without the guilt. The combination of squash and carrots brings out a natural sweetness, while a touch of spice adds warmth, perfect for chilly autumn days.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 3 large carrots, peeled and chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until soft and translucent.
2. Add the cubed butternut squash and chopped carrots to the pot. Stir well and cook for about 5 minutes.
3. Pour in the vegetable broth, and season with cumin, cinnamon, nutmeg, salt, and pepper.
4. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes or until the vegetables are tender.
5. Using an immersion blender, puree the soup until smooth. Alternatively, you can blend it in batches in a regular blender.
6. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley.

This butternut squash and carrot soup is a velvety, nutrient-dense dish perfect for fall. It’s easy to make, low in calories, and a great way to stay warm while enjoying the season’s flavors.

Pumpkin and Ginger Soup

This pumpkin and ginger soup combines the earthy sweetness of pumpkin with the zing of fresh ginger for a warm and invigorating fall dish. Low in calories yet full of vitamins, this soup is ideal for a light lunch or starter. The ginger adds a subtle spice, making it an excellent choice for those cooler autumn days when you need something comforting and nutritious.

Ingredients:

• 1 small sugar pumpkin, peeled and cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 cups low-sodium chicken or vegetable broth
• 1/2 tsp ground turmeric
• 1/4 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 tbsp olive oil
• A dollop of Greek yogurt (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and fragrant.
2. Stir in the ginger, turmeric, cumin, and cayenne pepper (if using), cooking for 1-2 minutes until aromatic.
3. Add the cubed pumpkin to the pot and stir well. Pour in the broth, bringing the mixture to a boil.
4. Reduce the heat and simmer for 20-25 minutes, or until the pumpkin is tender.
5. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half the soup.
6. Season with salt and pepper to taste.
7. Serve hot with a dollop of Greek yogurt for added creaminess, if desired.

This pumpkin and ginger soup offers a delightful blend of sweet and spicy flavors, making it a healthy, warming option for any fall meal. It’s quick to prepare, low in calories, and a fantastic way to enjoy seasonal produce.

Kale and White Bean Soup

This kale and white bean soup is a hearty, low-calorie option packed with plant-based protein and fiber. The earthy flavor of kale, combined with the creaminess of cannellini beans, creates a satisfying dish that’s both nutritious and filling. It’s the perfect way to enjoy a cozy fall meal without compromising on health goals.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups kale, stems removed and chopped
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
2. Add the thyme, rosemary, and red pepper flakes (if using), stirring for 1 minute.
3. Pour in the vegetable broth and add the cannellini beans. Bring to a boil, then reduce the heat to a simmer.
4. Stir in the chopped kale and cook for about 10 minutes, until the kale is tender.
5. Season with salt and pepper to taste.
6. Serve hot with a squeeze of fresh lemon juice for extra brightness.

Kale and white bean soup is a simple yet flavorful fall dish that satisfies both hunger and health. It’s rich in vitamins, low in calories, and ideal for a light dinner or lunch during the cooler months.

Mushroom and Barley Soup

This hearty mushroom and barley soup is a delightful combination of earthy flavors and wholesome ingredients. Packed with vitamins and minerals, it’s a low-calorie dish that’s perfect for fall. The nutty barley adds a satisfying texture, while the mushrooms provide a rich, umami flavor. This soup is a great way to warm up on a chilly day and enjoy the beauty of seasonal ingredients.

Ingredients:

• 1 cup pearl barley, rinsed
• 8 oz mushrooms, sliced (such as cremini or button)
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups low-sodium vegetable broth
• 2 cups water
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, sautéing until the vegetables are tender.
2. Stir in the mushrooms and cook until they release their moisture and become golden brown.
3. Add the pearl barley, vegetable broth, and water to the pot. Season with thyme, oregano, salt, and pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for 30-35 minutes, or until the barley is tender.
5. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh parsley.

Mushroom and barley soup is a nourishing, low-calorie meal that’s perfect for fall. The combination of flavors and textures makes it a comforting dish that will leave you feeling satisfied. It’s easy to make in larger batches, making it ideal for meal prep or for serving to guests.

Spicy Tomato and Lentil Soup

This spicy tomato and lentil soup is a flavorful, low-calorie option that warms you from the inside out. The combination of lentils and tomatoes provides a good source of protein and fiber, making this soup both filling and nutritious. With a touch of spice and a hint of sweetness, this dish is perfect for cozy fall evenings.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes (with juice)
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
2. Stir in the cumin, smoked paprika, and cayenne pepper (if using), cooking for 1 minute until fragrant.
3. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
6. Serve hot, garnished with fresh cilantro.

Spicy tomato and lentil soup is not only delicious but also a nourishing way to enjoy the flavors of fall. The lentils add a hearty quality, while the spices warm you up and tantalize your taste buds. This soup is perfect for meal prepping, and it freezes well, making it easy to have a healthy meal on hand.

Sweet Potato and Black Bean Soup

This sweet potato and black bean soup is a vibrant, low-calorie dish bursting with flavor. Sweet potatoes offer a natural sweetness and creaminess, while black beans provide protein and fiber, making this soup a filling and nutritious choice. Perfect for fall, this dish is a delightful blend of spices that warms you up and satisfies your hunger.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder (optional)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh lime wedges for serving
• Chopped cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant.
2. Add the diced sweet potatoes, stirring to combine. Cook for about 5 minutes.
3. Pour in the vegetable broth, black beans, and spices (cumin, smoked paprika, chili powder). Bring to a boil.
4. Reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Use an immersion blender to puree the soup until smooth, or leave some chunks for texture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro and a squeeze of fresh lime juice.

Sweet potato and black bean soup is a deliciously filling dish that highlights the flavors of fall while remaining low in calories. The combination of sweet and savory flavors, along with the nutritional benefits of sweet potatoes and black beans, makes it a great addition to your fall meal rotation. This soup is perfect for freezing, ensuring you have a wholesome meal ready whenever you need it.

Creamy Cauliflower and Leek Soup

This creamy cauliflower and leek soup is a delightful, low-calorie option that captures the essence of fall. Cauliflower provides a creamy texture without the extra calories, while leeks add a subtle sweetness and depth of flavor. This soup is perfect for cozy evenings, and its warm, comforting nature makes it a fantastic addition to any fall meal.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 2 leeks, white and light green parts only, cleaned and sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk (or any low-calorie milk alternative)
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil
• Chopped chives or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and leeks, sautéing until softened and translucent.
2. Stir in the garlic and thyme, cooking for an additional minute until fragrant.
3. Add the cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth. Stir in the almond milk and heat through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped chives or parsley.

This creamy cauliflower and leek soup is a healthy, comforting dish that captures the flavors of fall. It’s easy to prepare and can be made in advance, making it a great option for busy weeknights. With its rich, velvety texture and delicious flavor, this soup is sure to become a favorite in your fall repertoire.

Curried Pumpkin and Chickpea Soup

This curried pumpkin and chickpea soup brings warmth and spice to your fall table. The blend of pumpkin and chickpeas makes for a nutrient-rich dish that is both filling and flavorful. The warm spices provide a delightful kick, making this soup a unique and comforting choice for the season.

Ingredients:

• 1 can (15 oz) pumpkin puree (or 2 cups fresh pumpkin, roasted and pureed)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 tbsp curry powder
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
2. Stir in the curry powder, ground ginger, and cayenne pepper (if using), cooking for about 1 minute until fragrant.
3. Add the pumpkin puree, chickpeas, and vegetable broth to the pot. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, allowing the flavors to meld.
5. Use an immersion blender to puree the soup until smooth, or leave some texture if preferred.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This curried pumpkin and chickpea soup is not only delicious but also a healthy way to enjoy the flavors of fall. It’s packed with protein and fiber, making it a satisfying meal that is quick to prepare. Perfect for busy days, this soup can be made in advance and stored in the refrigerator or freezer for later enjoyment.

Zucchini and Corn Chowder

This zucchini and corn chowder is a light yet satisfying soup that highlights the flavors of summer while transitioning into fall. With its fresh ingredients and creamy texture, it’s a great low-calorie option that’s perfect for a quick weeknight dinner. The combination of zucchini and corn creates a naturally sweet flavor, while herbs add a touch of brightness to the dish.

Ingredients:

• 2 medium zucchinis, diced
• 2 cups fresh or frozen corn kernels
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk (or any low-calorie milk alternative)
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and translucent.
2. Add the diced zucchini and corn to the pot, cooking for 5-7 minutes until the zucchini begins to soften.
3. Pour in the vegetable broth and stir in the dried basil and smoked paprika. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Use an immersion blender to puree the soup until smooth, or leave some chunks for a heartier texture.
5. Stir in the almond milk and heat through. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

Zucchini and corn chowder is a wonderfully fresh dish that’s perfect for fall. It’s low in calories yet full of flavor, making it a healthy choice for any meal. This chowder is versatile and can be adapted with different herbs and spices to suit your taste. Plus, it’s easy to make in large batches, ensuring you have leftovers to enjoy throughout the week.

Butternut Squash and Apple Soup

This butternut squash and apple soup is a deliciously sweet and savory option for fall, perfect for cozy dinners. The natural sweetness of the butternut squash pairs beautifully with the tartness of the apples, creating a rich and creamy texture without the need for heavy cream. This soup is not only low in calories but also packed with vitamins and minerals, making it a nutritious choice for any fall meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 medium apples, peeled, cored, and diced (such as Granny Smith or Honeycrisp)
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• Chopped walnuts for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
2. Stir in the diced butternut squash and apples, cooking for 5 minutes.
3. Add the vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the squash and apples are tender.
4. Use an immersion blender to puree the soup until smooth.
5. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with chopped walnuts if desired.

Butternut squash and apple soup is a heartwarming dish that embodies the flavors of fall. The combination of squash and apples creates a comforting and satisfying meal, ideal for chilly evenings. This soup can be easily made in advance and stored in the refrigerator or freezer, making it a great option for meal prepping.

Carrot and Ginger Soup

This carrot and ginger soup is a vibrant, low-calorie dish that brings warmth and zest to your fall table. Carrots are naturally sweet and packed with nutrients, while fresh ginger adds a delightful kick. This soup is not only flavorful but also easy to prepare, making it a perfect choice for a quick and healthy meal.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened coconut milk (or low-calorie milk alternative)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened.
2. Stir in the carrots and ginger, cooking for about 5 minutes until the carrots are slightly tender.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the carrots are fully cooked.
4. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and heat through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

Carrot and ginger soup is a nourishing, bright dish that showcases the flavors of fall. It’s not only easy to make but also packed with vitamins and minerals, making it a healthy option for any meal. This soup can be enjoyed on its own or paired with a salad or sandwich for a complete meal.

Lentil and Vegetable Soup

This lentil and vegetable soup is a hearty, low-calorie dish that’s perfect for fall. Packed with protein and fiber from lentils and a variety of vegetables, this soup is both filling and nutritious. It’s an excellent way to use seasonal produce, and its comforting flavors make it a family favorite.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 can (14 oz) diced tomatoes (with juice)
• 1 tsp dried oregano
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, sautéing until softened.
2. Stir in the bell pepper, cooking for an additional 5 minutes.
3. Add the lentils, diced tomatoes, vegetable broth, oregano, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley.

Lentil and vegetable soup is a wholesome, satisfying meal that’s ideal for fall. It’s easy to make in large batches, making it perfect for meal prepping or feeding a crowd. The combination of lentils and vegetables ensures you’re getting a balanced meal, and this soup is versatile enough to adapt with your favorite seasonal veggies or spices. Enjoy it with a slice of crusty bread for a complete and hearty dinner!

Sweet Potato and Black Bean Soup

This sweet potato and black bean soup is a nourishing, low-calorie option that perfectly embodies the flavors of fall. The natural sweetness of sweet potatoes, combined with the heartiness of black beans, creates a satisfying and filling dish. Rich in fiber and protein, this soup is not only delicious but also a great way to fuel your body as the weather cools.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish
• Lime wedges for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
2. Stir in the diced sweet potatoes, cooking for about 5 minutes until they begin to soften.
3. Add the black beans, vegetable broth, cumin, chili powder, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth or leave some chunks for texture, depending on your preference.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro and lime wedges, if desired.

This sweet potato and black bean soup is a vibrant and nutritious dish that warms the soul. It’s easy to prepare and makes excellent leftovers, allowing you to enjoy its comforting flavors throughout the week. This soup is not only satisfying but also packed with vitamins and minerals, making it an ideal choice for healthy fall meals.

Mushroom and Barley Soup

This mushroom and barley soup is a hearty, low-calorie dish that highlights the earthy flavors of fall. Barley adds a delightful chewiness while soaking up the rich, savory broth, and mushrooms provide depth and umami. This soup is perfect for chilly days and is a great way to incorporate whole grains into your diet.

Ingredients:

• 1 cup pearl barley, rinsed
• 8 oz mushrooms, sliced (such as cremini or button)
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 2 cups water
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened.
2. Stir in the sliced mushrooms and cook for about 5 minutes until they release their moisture and start to brown.
3. Add the rinsed barley, vegetable broth, water, thyme, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 40-45 minutes, or until the barley is tender.
4. Remove the bay leaf and taste for seasoning, adjusting as necessary.
5. Serve hot, garnished with fresh parsley.

Mushroom and barley soup is a nourishing, filling option for fall. The combination of hearty grains and flavorful mushrooms makes this soup a satisfying meal on its own or a fantastic starter. It’s perfect for meal prep, as it stores well in the refrigerator and flavors deepen as it sits, making it a delightful addition to your weekly menu.

Spiced Tomato and Red Lentil Soup

This spiced tomato and red lentil soup is a vibrant and flavorful dish that showcases the best of fall produce. The combination of tomatoes and red lentils creates a hearty and filling soup, while warming spices add a comforting touch. This low-calorie soup is not only delicious but also rich in nutrients, making it a perfect choice for a quick weeknight dinner.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes (with juice)
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened.
2. Stir in the cumin, smoked paprika, and cayenne pepper (if using), cooking for 1-2 minutes until fragrant.
3. Add the rinsed red lentils, diced tomatoes, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Use an immersion blender to puree the soup until smooth, or leave some texture if desired.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh basil or parsley.

Spiced tomato and red lentil soup is a comforting and hearty meal that’s perfect for any fall day. This soup is easy to prepare and can be made in large batches, making it an ideal option for meal prep. The combination of lentils and tomatoes provides a satisfying balance of flavors and nutrients, ensuring a nourishing dish that warms you from the inside out.

Note: More recipes are coming soon!