25 High-Protein Winter Soup Recipes for a Cozy Sunday Dinner (2024)

FAQs

What can I add to soup for more protein? ›

Nuts. Nuts are a good source of protein and unsaturated fats. A scattering of nuts, such as flaked almonds, pumpkin and sunflower seeds or cashews, on a warming soup will transform a simple meal into something special.

Among the highest protein vegetables are chickpeas, corn, spinach, artichoke hearts, and edamame. To get all of the amino acids your body needs, aim to eat a variety of foods, such as legumes, whole grains, nuts, seeds, and vegetables throughout the day.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

Broth-Based Soups With Veggies and Protein

When it comes to the healthiest soups you can eat, these are the gold standard, says registered dietitian Jessica Cording. Think chicken and vegetable, turkey and black bean chili, or lentil.

What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Campbell's® Chunky® Steak & Potato Soup—Soup That Eats Like a Meal®. When you need food that works as hard as you do, grab Campbell's® Chunky® soups. Our big flavor, big pieces and bold ingredients will help you fight back when NFL-sized hunger hits.

You can stir a tablespoon of whey or soy protein into your favorite homemade cream-based soups. They key is to add the powder at the end, once the soup has stopped simmering because high heats can affect the nutritional value of the powder.

An overripe tomato that's no longer salad-worthy gives a soup more body and flavor, as does limp basil or coriander. Leftover chicken or beef from the night before can be added to boost a soup's protein content.

Greek yogurt, cottage cheese, eggs, refried beans are all good proteins that don't require a ton of prep. Oat meal after day 2 is also a good source. Chicken stock can be added to any vegetable purée to introduce more protein as well. Also remember the base to most soups is a stock.