20 Delicious High Protein Soup Recipes Nutritious

Warm up your kitchen and your soul with our roundup of 20 Delicious High Protein Soup Recipes! Perfect for those chilly evenings or when you’re craving something hearty yet nutritious, these soups are a game-changer for busy weeknights. Packed with flavor and protein, they’re sure to satisfy your hunger and keep you fueled. Dive in and discover your next favorite bowl of comfort!

Chicken and Quinoa High Protein Soup

Ever find yourself staring into the abyss of your fridge, wondering how to turn that leftover chicken into something that doesn’t scream ‘sad desk lunch’? Enter this Chicken and Quinoa High Protein Soup, a bowlful of comfort that’s as nutritious as it is delicious, proving that yes, you can have your cake and eat your protein too.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the protein punch:
  • 2 cups cooked chicken, shredded
  • 1 cup quinoa, rinsed
  • 6 cups chicken broth
• For the flavor finale:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
4. Pour in 6 cups chicken broth and bring to a boil. Tip: For an extra flavor boost, use homemade broth if you have it.
5. Add 1 cup rinsed quinoa to the boiling broth. Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender.
6. Stir in 2 cups shredded chicken, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Simmer for another 5 minutes to heat the chicken through. Tip: If your soup is too thick, add a bit more broth to reach your desired consistency.
7. Taste and adjust seasoning if necessary. Tip: A squeeze of lemon juice can brighten up the flavors beautifully.

Hearty and wholesome, this soup boasts a satisfying chew from the quinoa and tender bites of chicken, all swimming in a savory broth that’s just begging for a crusty piece of bread to dunk into. Serve it with a sprinkle of fresh herbs on top for a pop of color and freshness that’ll make your Instagram followers jealous.

Lentil and Spinach High Protein Soup

Never underestimate the power of a bowl of soup to turn your day around, especially when it’s packed with protein and greens like our Lentil and Spinach High Protein Soup. This dish is the culinary equivalent of a warm hug, with a side of muscle-building goodness.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 1 cup dried green lentils, rinsed
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt to taste
• For finishing:
  • 2 cups fresh spinach
  • 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in rinsed lentils, vegetable broth, cumin, smoked paprika, and salt. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until lentils are tender. Tip: Skim off any foam that forms on the surface for a clearer soup.
4. Add fresh spinach and lemon juice to the pot. Stir until the spinach is wilted, about 2 minutes. Tip: Adding lemon juice at the end brightens the flavors.
5. Remove from heat and let sit for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.

This soup boasts a hearty texture with the lentils providing a satisfying bite, while the spinach adds a fresh, vibrant contrast. Serve it with a dollop of Greek yogurt or a sprinkle of feta cheese for an extra layer of flavor.

Beef and Barley High Protein Soup

Picture this: a chilly evening, your stomach singing the blues, and a pot of ‘Beef and Barley High Protein Soup’ simmering away like it’s about to solve all your problems. Because, let’s be honest, it kind of is.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb beef chuck, cubed
  • 1 large onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
• For the broth and grains:
  • 6 cups beef broth
  • 1 cup pearl barley
  • 1 bay leaf
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering. Tip: Don’t walk away; oil heats up faster than you think!
2. Add beef cubes, searing until all sides are a rich brown, about 3-4 minutes per side. This isn’t just for looks; it’s flavor town, population: your soup.
3. Toss in onion, carrots, celery, and garlic, sautéing until the onions are translucent, about 5 minutes. Tip: Keep stirring to avoid any veggie drama (aka burning).
4. Pour in beef broth, then add barley, bay leaf, and thyme. Bring to a boil, then reduce heat to low, covering the pot.
5. Simmer for 45 minutes, or until the barley is tender and the beef is fork-friendly. Tip: Patience is key here; good soup can’t be rushed.
6. Season with salt and pepper, then remove the bay leaf before serving. Because no one likes a surprise leaf in their spoon.

Finally, this soup is a hug in a bowl, with the barley adding a chewy contrast to the tender beef. Serve it with a crusty bread for dipping, or be bold and throw in some extra veggies to make it your own.

Turkey and White Bean High Protein Soup

Buckle up, soup lovers! We’re about to dive into a bowl of comfort that’s not just heartwarming but also packs a protein punch that’ll make your muscles sing. This Turkey and White Bean High Protein Soup is the culinary equivalent of a cozy blanket on a chilly day—except it’s delicious and good for you.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
• For the protein:
  • 1 lb ground turkey
  • 2 cans (15 oz each) white beans, drained and rinsed
• For the broth:
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, garlic, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Push vegetables to one side of the pot. Add ground turkey to the empty space. Cook, breaking it apart with a spoon, until no longer pink, about 5 minutes. Tip: Don’t rush the browning—it adds flavor!
4. Stir in white beans, chicken broth, thyme, and rosemary. Bring to a boil, then reduce heat to low. Simmer for 20 minutes. Tip: Taste and adjust seasoning with salt and pepper halfway through.
5. Remove from heat. Let sit for 5 minutes before serving. Tip: The soup thickens as it cools, so don’t worry if it seems a bit thin at first.

This soup is a texture dream—creamy beans, tender turkey, and just the right amount of veggie crunch. Serve it with a sprinkle of fresh parsley or a dollop of Greek yogurt for an extra flavor kick. Trust us, your taste buds will thank you.

Black Bean and Sweet Potato High Protein Soup

Soup’s on, folks! And not just any soup—this Black Bean and Sweet Potato High Protein Soup is here to flex its muscles and warm your soul with every spoonful. Packed with flavor and enough protein to make a gym rat jealous, it’s the perfect bowl to cozy up with.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 large sweet potato, peeled and cubed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt to taste
• For garnish:
  • 1/4 cup chopped cilantro
  • 1 avocado, sliced
  • Lime wedges

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for another 30 seconds until fragrant.
4. Toss in 1 large cubed sweet potato, 2 cups vegetable broth, 1 can black beans, 1 tsp cumin, and 1/2 tsp smoked paprika. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until sweet potatoes are tender.
6. Season with salt to taste, then blend half the soup for a creamy texture if desired. Tip: Use an immersion blender for easy pureeing right in the pot.
7. Ladle into bowls and garnish with 1/4 cup chopped cilantro, avocado slices, and a squeeze of lime. Tip: The lime adds a bright contrast to the rich flavors.
8. Serve hot. Tip: Pair with crusty bread for the ultimate comfort meal.

Hearty and satisfying, this soup boasts a velvety texture with a smoky-sweet flavor profile that’s downright addictive. Try topping it with a dollop of Greek yogurt for an extra protein kick or serve it over quinoa to bulk it up even more.

Peanut Butter and Pumpkin High Protein Soup

Now, who said peanut butter was just for sandwiches? Dive spoon-first into this creamy, dreamy Peanut Butter and Pumpkin High Protein Soup that’s about to rock your taste buds and muscle gains in one fell swoop.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 1 cup pumpkin puree
  • 1/2 cup creamy peanut butter
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
• For garnish:
  • 1/4 cup roasted peanuts, chopped
  • Fresh cilantro leaves

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Stir in pumpkin puree, peanut butter, vegetable broth, cumin, and smoked paprika. Bring to a gentle boil.
4. Reduce heat to low and simmer for 15 minutes, stirring occasionally to prevent sticking.
5. Use an immersion blender to puree the soup until smooth. Tip: For extra creaminess, blend for an additional minute.
6. Season with salt to taste. Tip: Start with 1/4 tsp and adjust as needed.
7. Ladle the soup into bowls and garnish with chopped peanuts and cilantro leaves. Tip: For a spicy kick, add a dash of cayenne pepper before serving.

Kick back and savor the velvety texture and the nutty, slightly sweet flavor that makes this soup a bowl of comfort. Serve it with a side of crusty bread for dipping, or go wild and top it with a dollop of Greek yogurt for extra protein.

Salmon and Chickpea High Protein Soup

Feeling like your muscles are begging for a protein-packed pick-me-up? Dive spoon-first into this Salmon and Chickpea High Protein Soup, where every slurp is a high-five to your taste buds and biceps alike.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups chicken broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 lb salmon fillet, skin removed and cut into 1-inch chunks
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For garnish:
  • 1/4 cup fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Pour in chicken broth and bring to a boil. This is your soup’s lifeline, so make sure it’s bubbling with enthusiasm.
4. Add chickpeas, smoked paprika, salt, and black pepper. Reduce heat to a simmer and let the flavors mingle for 10 minutes.
5. Gently add salmon chunks to the pot. Cook for 5 minutes, or until the salmon is opaque and flakes easily with a fork. Tip: Don’t stir too vigorously; salmon is delicate and deserves a gentle touch.
6. Remove pot from heat. Stir in chopped parsley for a fresh, herby kick.
7. Serve hot with lemon wedges on the side. Squeezing lemon over the soup just before eating brightens all the flavors. Tip: For an extra protein boost, top with a poached egg.

This soup is a cozy hug in a bowl, with the chickpeas adding a satisfying bite and the salmon melting luxuriously into the broth. Try serving it with a side of crusty bread to sop up every last drop of goodness.

Tofu and Kale High Protein Soup

Just when you thought your blender was only good for smoothies, here comes a soup that’ll make it the MVP of your kitchen. This Tofu and Kale High Protein Soup is like a hug in a bowl, but with enough protein to make your muscles do a happy dance.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
• For the protein punch:
  • 1 block (14 oz) firm tofu, cubed
  • 2 cups kale, stems removed and leaves chopped
• For the flavor finale:
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Pour in vegetable broth and bring to a boil. This is your soup’s lifeline, so no skimping!
4. Gently add cubed tofu and chopped kale to the boiling broth. Reduce heat to low and simmer for 10 minutes. Tip: The kale should be tender but still vibrant green.
5. Stir in smoked paprika, salt, and black pepper. Simmer for another 2 minutes to let the flavors marry. Tip: Smoked paprika is the secret handshake of this recipe—don’t leave it out!
6. Remove from heat and let the soup sit for 5 minutes before serving. Tip: This waiting period is like the soup’s beauty sleep—it’ll taste even better.

This soup is a textural dream with the soft tofu playing off the slight crunch of kale. Serve it with a sprinkle of nutritional yeast for a cheesy vibe without the dairy, or throw in some cooked quinoa to bulk it up into a full meal.

Egg Drop High Protein Soup

Get ready to dive into a bowl of comfort that’s not just a soup but a high-protein hug in a bowl. Our Egg Drop High Protein Soup is here to save your day, one silky, eggy strand at a time, proving that sometimes, the simplest ingredients throw the biggest flavor party.

Ingredients

• For the broth:
  • 4 cups chicken broth
  • 1 tbsp soy sauce
  • 1 tsp grated ginger
• For the egg drop:
  • 3 large eggs
  • 1 tbsp water
• For thickening:
  • 2 tbsp cornstarch
  • 1/4 cup cold water

Instructions

1. In a medium pot, bring the chicken broth, soy sauce, and grated ginger to a boil over high heat. This is your soup’s flavor foundation, so let it sing!
2. While waiting, whisk together the eggs and 1 tbsp water in a small bowl. This little splash of water makes the eggs fluffier when they hit the hot broth.
3. In another bowl, mix the cornstarch and 1/4 cup cold water until smooth. This slurry is your ticket to a luxuriously thick soup without any lumps.
4. Once the broth is boiling, reduce the heat to medium and slowly drizzle in the cornstarch mixture, stirring constantly. Watch as your broth transforms into a velvety canvas for the eggs.
5. Now, the fun part: with the soup at a gentle simmer, slowly pour in the egg mixture in a thin stream, stirring in one direction to create those signature silky ribbons. Pro tip: The slower you pour, the more dramatic the egg strands.
6. Remove from heat immediately after the last drop of egg hits the soup to prevent overcooking. The residual heat will finish setting the eggs perfectly.

Oh, the joy of slurping up this soup! Each spoonful offers a delicate balance of savory broth and tender egg strands, with a texture that’s both light and satisfying. Serve it with a sprinkle of green onions for a pop of color and freshness, or dare to drizzle a bit of chili oil for those who like it hot. Either way, it’s a bowl of pure comfort that’s as fun to make as it is to eat.

Shrimp and Corn High Protein Soup

Now, who said getting your protein has to be a snooze fest? Dive spoon-first into this Shrimp and Corn High Protein Soup, where every slurp is a high-five to your taste buds and muscles alike. It’s like the gym, but tastier and with zero squats.

Ingredients

• For the broth: 1 tbsp olive oil, 1 medium onion (diced), 2 cloves garlic (minced), 4 cups chicken broth, 1 cup water
• For the protein punch: 1 lb shrimp (peeled and deveined), 1 cup corn kernels (fresh or frozen)
• For the creamy finish: 1/2 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper
• For the garnish: 2 tbsp chopped parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Pour in chicken broth and water, bringing the mixture to a boil over high heat.
4. Reduce heat to medium-low, simmering for 10 minutes to meld flavors. Tip: Simmering is like a spa day for your soup, letting all the flavors get to know each other.
5. Add shrimp and corn, cooking until the shrimp are pink and opaque, about 3 minutes. Tip: Overcooked shrimp are as sad as deflated balloons, so keep an eye on them.
6. Stir in heavy cream, salt, and pepper, heating through for 2 minutes.
7. Garnish with chopped parsley before serving.

What you’ve got here is a soup that’s creamy with a crunch, sweet with a savory, and utterly unapologetic about its deliciousness. Serve it with a side of crusty bread for dipping, or go rogue and pour it over a baked potato. Yes, we just went there.

Split Pea and Ham High Protein Soup

Venture into the cozy embrace of this Split Pea and Ham High Protein Soup, where every spoonful is like a warm hug from your grandma, if your grandma was a bodybuilder. Packed with protein and brimming with flavor, this soup is the culinary equivalent of a power nap—restorative, satisfying, and over before you know it.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
• For the protein punch:
  • 1 lb smoked ham hock
  • 1 lb dried split peas, rinsed
• For the liquid gold:
  • 6 cups chicken stock
  • 2 cups water
• For the finishing touch:
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
3. Stir in the garlic and cook for 30 seconds until fragrant—don’t let it burn, or you’ll summon the garlic gods’ wrath.
4. Add the ham hock, split peas, chicken stock, and water, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally to prevent the peas from sticking to the bottom.
6. Remove the ham hock, shred the meat, and return it to the pot, discarding the bone and any excess fat.
7. Season with salt and pepper to taste, remembering that the ham hock is already salty, so taste before you tweak.

Oozing with creamy texture and smoky depth, this soup is a bowlful of comfort that pairs perfectly with a crusty bread for dipping or a dollop of sour cream for extra richness. Serve it in a hollowed-out bread bowl for a carb-on-carb experience that’s as fun as it is filling.

Chickpea and Tomato High Protein Soup

Dive into a bowl of this Chickpea and Tomato High Protein Soup, where every spoonful is a hug for your muscles and a high-five to your taste buds. It’s the kind of soup that makes you wonder why you ever settled for less.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
• For the soup:
  • 2 cups canned chickpeas, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt to taste
• For garnish:
  • Fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in chickpeas, crushed tomatoes, vegetable broth, smoked paprika, and cumin. Bring to a boil, then reduce heat to low.
4. Simmer uncovered for 20 minutes, allowing the flavors to meld together. Tip: For a thicker soup, mash some of the chickpeas against the side of the pot.
5. Season with salt to taste. Tip: Smoked paprika can be strong, so adjust according to your preference.
6. Remove from heat and stir in lemon juice. Tip: The lemon juice brightens the flavors, so don’t skip it!
7. Ladle the soup into bowls and garnish with fresh parsley.

Lusciously thick and bursting with smoky, tangy flavors, this soup is a protein-packed powerhouse. Serve it with a side of crusty bread for dipping, or top with a dollop of Greek yogurt for extra creaminess.

Quinoa and Vegetable High Protein Soup

Kickstart your day with a bowl of ‘Quinoa and Vegetable High Protein Soup’ that’s so hearty, it might just flex its muscles at you. Packed with nutrients and flavors that dance around your taste buds, this soup is the superhero of your meal prep, ready to save you from the mundane.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 1 cup quinoa, rinsed
  • 4 cups vegetable broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup spinach, chopped
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Tip: If the garlic starts to brown too quickly, lower the heat slightly to avoid bitterness.
4. Stir in the rinsed quinoa, vegetable broth, carrots, and celery. Bring to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the vegetables are soft.
6. Tip: For an extra protein boost, add a can of rinsed chickpeas with the quinoa.
7. Add the chopped spinach, salt, black pepper, and cumin. Stir until the spinach is wilted, about 2 minutes.
8. Tip: Taste and adjust seasoning before serving, but remember, the flavors will deepen as the soup sits.
9. Remove from heat and let the soup stand for 5 minutes before serving to allow the flavors to meld.

Who knew health could taste this good? The quinoa adds a delightful chewiness, while the vegetables keep it light and fresh. Serve it with a sprinkle of Parmesan or a dollop of Greek yogurt for an extra creamy twist.

Lentil and Carrot High Protein Soup

Dive into a bowl of comfort that’s not just a feast for your taste buds but also a high-five to your health goals. This Lentil and Carrot High Protein Soup is the culinary equivalent of a cozy sweater on a chilly day—simple, satisfying, and surprisingly snazzy.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 1 cup dried green lentils, rinsed
  • 3 large carrots, peeled and diced
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Tip: If the garlic starts to brown too quickly, lower the heat slightly. Burnt garlic is a no-go for flavor town.
4. Stir in the rinsed lentils, diced carrots, vegetable broth, cumin, and smoked paprika. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes, or until the lentils are tender.
6. Tip: Give the soup a quick stir halfway through to ensure even cooking and to prevent lentils from sticking to the bottom.
7. Season with salt to taste, then remove from heat.
8. Tip: For a smoother texture, blend half of the soup with an immersion blender before serving. It’s like magic, but edible.

Outrageously hearty and packed with flavor, this soup boasts a velvety texture with a hint of smokiness from the paprika. Serve it with a dollop of Greek yogurt or a sprinkle of fresh herbs for an Instagram-worthy finish that’s as delicious as it is photogenic.

Chicken and Brown Rice High Protein Soup

Ever find yourself staring into the abyss of your fridge, wondering how to turn that lonely chicken breast into something spectacular? Well, buckle up, buttercup, because this Chicken and Brown Rice High Protein Soup is about to rock your world with its hearty goodness and protein-packed punch.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 6 cups chicken broth
• For the protein and grains:
  • 1 lb chicken breast, boneless and skinless
  • 1 cup brown rice, uncooked
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion, sliced carrots, and chopped celery to the pot. Sauté until the vegetables are soft, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Pour in 6 cups of chicken broth and bring the mixture to a boil.
5. Add 1 lb of chicken breast to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.
6. Remove the chicken from the pot, shred it using two forks, and return it to the pot.
7. Stir in 1 cup of uncooked brown rice, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme.
8. Cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally to prevent sticking.
9. Tip: For an extra flavor boost, toast the brown rice in a dry skillet before adding it to the soup.
10. Tip: If the soup is too thick, add a bit more chicken broth or water until you reach your desired consistency.
11. Tip: Garnish with fresh parsley or a squeeze of lemon juice for a bright finish.

Now, this soup isn’t just a meal; it’s a hug in a bowl. The tender chicken and chewy brown rice swim in a savory broth that’s rich with the earthy tones of thyme and the sweetness of carrots. Serve it with a side of crusty bread for dipping, or go wild and top it with a sprinkle of grated Parmesan for a cheesy twist.

Beef and Lentil High Protein Soup

Hearty, wholesome, and packed with protein, this Beef and Lentil High Protein Soup is the culinary equivalent of a bear hug—comforting, strong, and slightly surprising in the best way possible. Perfect for those days when you need a meal that’s as nourishing as it is delicious, this soup is a game-changer for your dinner routine.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the lentils and broth:
  • 1 cup dried green lentils, rinsed
  • 6 cups beef broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/2 tsp paprika

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 lb ground beef to the pot, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t rush the browning—it adds depth of flavor!
3. Stir in the diced onion, carrots, celery, and minced garlic, cooking until the vegetables soften, about 5 minutes. Tip: Keep the heat at medium to avoid burning the garlic.
4. Add 1 cup rinsed lentils, 6 cups beef broth, 1 tsp salt, 1/2 tsp black pepper, 1 tsp cumin, and 1/2 tsp paprika to the pot. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender. Tip: Check the soup at 20 minutes to prevent overcooking the lentils.
6. Once the lentils are tender, taste and adjust seasoning if necessary, then remove from heat.

This soup boasts a rich, savory flavor with a satisfying texture from the tender lentils and hearty beef. Serve it with a sprinkle of fresh parsley or a dollop of sour cream for an extra layer of flavor, or enjoy it as is for a simple, comforting meal.

Turkey and Quinoa High Protein Soup

Virtually everyone has those days when they’re craving something hearty yet healthy, and that’s where this Turkey and Quinoa High Protein Soup swoops in like a culinary superhero. Packed with flavor and enough protein to make your muscles do a happy dance, it’s the perfect bowl of comfort that doesn’t skimp on nutrition.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 lb ground turkey
• For the broth and grains:
  • 6 cups chicken broth
  • 1 cup quinoa, rinsed
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the veggies:
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup spinach, chopped

Instructions

1. Heat olive oil in a large pot over medium heat (about 350°F) until shimmering.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Tip: Don’t rush this step; the sweetness of properly sautéed onions is key.
3. Add ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 7 minutes.
4. Pour in chicken broth, then stir in quinoa, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Keep an eye on the pot to prevent quinoa from sticking to the bottom.
6. Add carrots and celery, simmering uncovered for another 10 minutes until vegetables are tender.
7. Stir in chopped spinach just before serving, allowing it to wilt for about 1 minute. Tip: Adding spinach last preserves its color and nutrients.

So there you have it—a soup that’s as nourishing as it is delicious, with a texture that’s wonderfully hearty thanks to the quinoa and turkey. Serve it with a sprinkle of Parmesan or a dash of hot sauce for an extra kick that’ll make your taste buds sing.

Black Bean and Chicken High Protein Soup

Now, let’s dive into a soup that’s not just a meal but a high-protein hug in a bowl. Perfect for those days when you need a little extra oomph, this Black Bean and Chicken High Protein Soup is here to save the day with its bold flavors and muscle-building magic.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
• For the protein punch:
  • 1 lb chicken breast, cubed
  • 2 cups black beans, rinsed and drained
• For the flavor explosion:
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Tip: Don’t let the garlic burn, or it’ll turn bitter!
3. Toss in the cubed chicken breast, cooking until no pink remains, about 7 minutes. Tip: Cubing the chicken ensures quick, even cooking.
4. Stir in black beans, chicken broth, cumin, and chili powder. Bring to a boil.
5. Reduce heat to low, simmering uncovered for 20 minutes to let the flavors marry. Tip: A longer simmer means deeper flavor, so don’t rush it!
6. Season with salt to taste before serving.

Oh, the joy of spooning into this hearty soup! The chicken is tender, the beans are perfectly firm, and the broth? A spicy, savory dream. Serve it with a dollop of sour cream or a sprinkle of fresh cilantro for an extra kick.

Salmon and Lentil High Protein Soup

Just when you thought your protein intake couldn’t get any more exciting, along comes this Salmon and Lentil High Protein Soup to shake things up. It’s like a gym session in a bowl, but way tastier and without the sweat.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup dried green lentils, rinsed
  • 4 cups chicken broth
• For the salmon:
  • 1 lb salmon fillet, skin removed, cut into chunks
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
• For finishing:
  • 1/2 cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Stir in rinsed lentils and chicken broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, or until lentils are tender.
4. While the lentils cook, season salmon chunks with salt, pepper, and paprika. Tip: For extra flavor, let the salmon sit with the seasoning for 5 minutes before cooking.
5. Gently add the seasoned salmon to the pot. Cover and cook for 5 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Remove the pot from heat. Stir in chopped parsley and lemon juice. Tip: The lemon juice brightens the flavors, so don’t skip it!
7. Let the soup sit for 5 minutes before serving to allow the flavors to meld. Tip: This soup tastes even better the next day, so feel free to make it ahead.

Unbelievably hearty and packed with flavor, this soup is a textural dream with tender lentils and flaky salmon. Serve it with a crusty bread for dipping, or go wild and top it with a dollop of Greek yogurt for extra creaminess.

Tofu and Mushroom High Protein Soup

Never underestimate the power of a bowl of soup to turn your day around—especially when it’s packed with the dynamic duo of tofu and mushrooms, ready to flex their protein muscles in your belly. This Tofu and Mushroom High Protein Soup is the culinary equivalent of a warm hug, with a side of sass and a sprinkle of ‘heck yeah, I made this!’

Ingredients

• For the broth:
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
• For the soup:
  • 1 cup firm tofu, cubed
  • 1 cup mushrooms, sliced
  • 1 tbsp soy sauce
  • 1/2 tsp red pepper flakes

Instructions

1. Heat olive oil in a large pot over medium heat (about 350°F) until shimmering, about 1 minute.
2. Add minced garlic and grated ginger to the pot. Sauté until fragrant, about 30 seconds—don’t let them burn, or you’ll summon the bitterness gods.
3. Pour in the vegetable broth, bringing it to a gentle boil. This is your soup’s swimming pool, so make sure it’s inviting.
4. Add the cubed tofu and sliced mushrooms to the pot. Let them simmer for 10 minutes, or until the mushrooms have softened and the tofu has absorbed some of that brothy goodness.
5. Stir in soy sauce and red pepper flakes. Simmer for another 2 minutes to let the flavors mingle like guests at a really good party.
6. Remove from heat and let it sit for a minute—because patience is a virtue, especially when it prevents tongue burns.

Rich in umami and with a texture that’s both silky and satisfying, this soup is a canvas for your creativity. Serve it with a sprinkle of green onions for a pop of color, or dare to drizzle with a bit of sesame oil for an extra layer of flavor that’ll make your taste buds do a happy dance.

Conclusion

We hope these 20 high-protein soup recipes inspire your next cozy meal! Packed with nutrition and flavor, they’re perfect for anyone looking to eat healthily without sacrificing taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next cooking adventure. Happy cooking!