Top 5 Healthy Soup Recipes to Feed a Crowd

Thinking of serving your guests delicious and healthy soup? We’ve compiled the healthiest and the most flavorful soup recipes that you can feed all your guests with.

Just a quick reminder: Each of the following recipes serves 3-4 people. Depending on the number of guests, you can double, triple or quadruple the amount of ingredients.

Creamy Potato Soup

Give your body warmth with this delicious creamy potato soup.


  • Potatoes, peeled and cubed (750 grams)
  • Boneless chicken cubes (300 grams)
  • Chicken soup stock (1 liter)
  • Milk (500 grams)
  • Dairy cream (200 grams)
  • All-purpose flour (3 tbsp)
  • Cooking oil (2 tbsp)
  • Butter (2 tbsp)
  • Black pepper (1 ¼ tsp)
  • Salt (1 ¼ tsp)
  • Red chili powder (1 tsp)
  • Garlic (4-5 cloves)
  • Dried parsley (1 tsp)
  • Green onions 2 tbsp


Heat cooking oil in a pan, add chicken, and mix until the color changes slightly. Now add black pepper and salt (¼ tsp each) and cook until it turns golden. Take it off the stove and reserve it for later use.

In another pan, melt butter, add chopped garlic and saute for 30 seconds. Add finely chopped onions and saute until they become translucent. Put flour, cook it for a couple of minutes and add chicken stock. Whisk well, add milk and cream and keep on stirring for a couple of minutes.

Add potatoes, bring to boil, put on the lid and cook on medium flame until the potatoes are tender (18-20 minutes). Once done, take off the lid, blend slightly, add dried parsley, red chili powder, 1 tsp salt, and black pepper each, and cook for 5 minutes.

Finally, add the reserved chicken and green onions, mix well and take it off the stove. Serve in some beautiful plastic serving bowls alongside some potato fritters.

Healthy Vegetable Soup

This gluten and dairy-free soup recipe is a healthy choice to serve your guests.


  • Chopped: yellow onions, carrots, celery, green beans, corn, peas, tomatoes (1 ½ cups each)
  • Peeled and diced potatoes (3 cups)
  • Chicken broth (4 cans)
  • Olive oil (2 tbsp)
  • Minced garlic cloves (4)
  • Salt and pepper (to taste)
  • Bay leaves (2)
  • Dried thyme (½ tsp)
  • Freshly chopped parsley (⅓ cup)

Heat olive oil in a pan over medium heat, add carrots, onions, and celery, saute for about 5 minutes, then add minced garlic and saute for another minute.

Add broth, potatoes, tomatoes, parsley, thyme, bay leaves, salt, and pepper, and bring to a boil. Now, add green beans and let it simmer with the lid for 20-40 minutes on medium to low flame.

Finally, add peas and corn and let it cook for 5 more minutes. Serve warm in elegant disposable bowls with veggie quiche as a side dish.

Miso and Tofu Soup with Green Beans

This miso soup with green beans and tofu is everything you need to give your taste buds a feeling of love.


  • Vegetable broth (4 cups)
  • Miso paste (4 tbsp)
  • Chopped green chard (½ cup)
  • Green onions (½ cup)
  • Nori (1 sheet)
  • Cubed tofu (¼ cup)

Put the miso in a bowl, add a little bit of hot water and whisk until smooth. Set aside.

Bring vegetable broth to a low simmer. Add chard, green onions, and tofu (if you’re using softened tofu, put it at the end). Cook for 5 minutes, add nori and take it off the stove. Add the prepared miso mixture and combine well.

Serve this soup warm and fresh in our plastic bowls for parties. They have been manufactured with the finest plastic material to look marvelous on your tables. 

Lentil Soup

Lentil soup is one nutritious, protein-rich, and flavorful soup that is so comforting and can be made very easily:


  • Orange lentil gram (1 cup soaked for 50 minutes)
  • Diced onions (2 medium)
  • Diced carrot (1 large)
  • Chopped tomatoes (2)
  • Chicken stock (2 cups)
  • Water (5 cups)
  • Olive oil (4-5 tbsp)
  • Bay leaf (1)
  • Garlic (4 cloves)
  • Black pepper powder (1 tsp)
  • Cumin powder (1 tsp)
  • Salt (1 tsp)
  • Dried mint leaves


Heat olive oil in a pan and add onions. After two minutes of sauteing, add carrots, tomatoes, and orange lentil gram and mix well.

Now add garlic, bay leaf, cumin powder, salt, and black pepper and cook for 2 minutes. Add chicken soup stock, mix well and add water. Bring to a boil and stir, out on the lid, and cook for one hour.

Take off the lid, remove the bay leaf and blend until it’s smooth. Let it cook for another 10 minutes. Pour this soup into beautiful plastic party bowls and garnish it with powdered dried mint leaves.

Garlic Soup

Perfect for your immune system, this garlic soup tastes exceptionally good and tastes best when served warm.


  • Chicken bones (250 g)
  • Water (3 cups)
  • Green onions (½ cup)
  • Onion (1 large, cut lengthwise)
  • Chopped onions (2 medium)
  • Chopped carrots (2 medium)
  • Bay leaf (1)
  • Black peppercorns (7-8)
  • Black pepper powder (½ tsp)
  • Salt
  • Vinegar (1 tsp)
  • Olive oil (2 tbsp)
  • Butter (2 tbsp)
  • Garlic (20 cloves)
  • Potato (1 medium, cut in cubes)
  • Coriander


In a large saucepan, put chicken bones, carrots, green onions, one onion cut lengthwise, bay leaf, black peppercorns, 1 tsp salt, vinegar, and water. Bring it to a boil and discard the scum that comes on top. Cover the saucepan and let it cook for 25 minutes on low flame. Turn off the flame after the said time and strain the chicken and vegetable stock.

In another saucepan, add olive oil and butter and let it melt. Add 2 chopped onions and fry until they become translucent. Now add garlic cloves and potatoes and cook for 8-10 minutes or until the golden color starts to appear.

Add the prepared chicken and vegetable stock, 1 tsp salt, and black pepper powder. Cover the lid and cook for around 10 minutes and after that, see if the potatoes are tender. Stir well and cook for 6 more minutes to get everything well incorporated.

Turn off the heat and blend until smooth. Now bless your garlic soup with fresh coriander because believe me, it makes everything taste so good.

Pour it into a nice and beautiful serving bowl and garnish with some more parsley. Put a couple of bread croutons on top and get ready to receive some appreciation from the guests.