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3 Scrumptious Winter Soups That Pack Heat, Not Calories

By 11/23/2016March 13th, 2020Nutrition

Now that the cooler temperatures have arrived, most of us will be spending more time indoors and likely eating more than we should. Though you might eat more food in the winter than the other seasons, those larger portions do not necessarily have to sabotage your body.

It’s certainly possible to eat a good amount of food and maintain a lean body if you eat the right foods.

Let’s take a look at some healthy winter soups and stews that will keep you warm while keeping the pounds off.


This noodle soup isn’t a traditional winter soup that features a lovely sesame-miso broth and miso flavor that you’ll never forget. You’ll need these ingredients:

  • 5 ounces baby spinach
  • 4 ounces thin rice noodles
  • 1 tsp sugar
  • ½ cup miso paste
  • 8 cups water
  • 1 pound soft tofu (cubed)
  • 2 tsp sesame oil
  • 2 halved hard-cooked eggs

Warm up the water and sugar in a large pot until a boil is reached. Lower to medium heat. Whisk ½ cup of the boiling water with the miso paste until smooth and add to the pot. Add the remaining ingredients to the pot but for the eggs. Stir until the spinach wilts. Add the already-cooked eggs at the end.


Chickpeas are all the rage these days thanks to their protein, fiber, folates and other nutrients. Mix them into this chorizo and spinach soup and you’ll have a healthy meal on your hands that doesn’t weigh you down. Be sure to saute the chorizo ahead of time to drain away the fat. The salami-style chorizo that is dry-cured is ideal for this tasty soup. In terms of specific ingredients, gather the following

  • 1 can of chickpeas
  • 1 can of tomato puree
  • 4 cups chicken broth
  • ½ tsp ground cumin
  • 4 chopped garlic cloves
  • 3 sliced leeks
  • 1 tbsp of olive oil
  • 4 cups spinach
  • ¼ tsp smoked paprika
  • 4 oz Spanish chorizo

Once you’ve sauteed the chorizo and melted away the fat, drain it on paper towels. Warm up the oil in the pot on medium heat. Add the leeks, cumin and garlic. Cook for a minute before combining with the crushed tomatoes for two more minutes. Mix in the remaining ingredients but for the spinach and chorizo and allow them to reach a boil. Then, reduce to a simmer, cover and cook for 15-20 minutes. Once this time period has passed, add the spinach and cooked chorizo for another two minutes of cooking time.


Nothing screams winter like a bowl of creamy tomato soup by the fire. And this one is just 91 calories per serving! You’ll need:

  • 3 pounds fresh tomatoes, quartered
  • 2 medium shallots, peeled and quartered
  • 3 garlic cloves, peeled and crushed
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 leek, thinly sliced into half-moons
  • 2 cups unsalted chicken stock
  • 1 (1-ounce) Parmigiano-Reggiano cheese rind
  • 2 ounces fresh basil, leaves and stems separated

Preheat the oven to 375 degrees. Combine the garlic, oregano, tomatoes and shallots, plus 1 1/2 teaspoons oil, 1/2 teaspoon salt, and pepper. Toss, then spread the tomato mixture on a baking sheet lined with parchment paper. Bake for approximately an hour.

Next, heat a Dutch oven over medium heat and add 1 ½ teaspoons of oil. Add the leek, cover and reduce heat to low; cook for 8 minutes. Add tomato mixture and cook for two more minutes. Add stock, basil leaves, stems, rind, ½ teaspoon of salt, and simmer for 15 minutes, stirring occasionally. Remove from heat and toss rind and stem. Blend soup in blender until smooth.

Don’t let the cold winter temperatures keep you in hibernation mode. Get your heart a-pumping at the Amarillo Town Club.