There is something about a pot of soup that makes the whole week feel handled. You make it once, you eat it for days, and dinner stops being a question.
The ten recipes below are the ones I reach for most, and every one of them comes in at 0 WW Points per serving as written. Some are brothy and light, some get blended until they taste like cream, and a few (two turkey chilis and a big beef stew) are hearty enough to be the whole meal. Swaps and toppings can change the number, so it is worth a quick look in your app if you start improvising.
Grab a big pot. If you want to browse further afield, our full collection of Weight Watchers soup recipes is sorted by points.
1. Weight Watchers Vegetable Soup
If you only make one soup from this list, make this one. Finely chopped cabbage and fat-free chicken broth do the heavy lifting, then Brussels sprouts, red pepper, broccoli, carrots, and peas pile in on top, with a bay leaf and a little oregano to round it all out.
It is the most forgiving recipe I know. Whatever is wilting in the crisper drawer can go in, and in the post I run through the full list of vegetables that work in it, from leeks and zucchini to eggplant. It freezes beautifully too, so I usually make a double batch and stash half.
2. Slow Cooker Chicken Taco Soup
Brown the ground chicken, then everything else goes into the slow cooker and you walk away: black beans, corn, red and green peppers, diced tomatoes, red onion, and a packet of taco seasoning.
This is the one I make when people are coming over. It tastes like game day food, it feeds a crowd, and it holds on warm for hours without suffering. In the recipe post I go through the variations I use, including the homemade tomato sauce I swap in and what I leave out when I am making it just for me.
3. Zero Point Turkey Chili
Ground turkey, black beans, corn, and a can of diced tomatoes with green chilies, seasoned with taco seasoning and simmered until it thickens. Twenty minutes of simmering is what turns it from soup into proper chili.
Stir the corn in right at the end so it stays sweet and snappy against all that spice. If you like a chunkier bowl, the post covers the vegetables that bulk it up without changing its character.
4. White Turkey Chili
The mellower cousin to the red one above. Ground turkey gets seasoned with cumin, oregano, and smoked paprika, then simmers with white beans, diced onion, and mild green chiles like Anaheim or poblano.
It is a one pot recipe, which means cleanup is one pot, and it makes four generous bowls. Pantry staples, mostly, so it is my default when the fridge is looking thin. When I am out of ground turkey I chop up turkey breast instead, which gives it a chunkier texture and works just as well.
5. Zero Point Minestrone Soup
Crushed tomatoes, white beans, zucchini, celery, carrot, and onion, seasoned with oregano, thyme, and a bay leaf. The trick here is patience: a long, slow simmer is what pulls all of it together, and a slow cooker does it best.
It makes six to eight servings, and it is even better on day two, which makes it my favorite Sunday pot for a week of lunches. Toward the end I like to wilt in a big handful of spinach for color.
6. Mulligan Stew
Also known as hobo stew, and it is the heartiest thing on this list. Cubed sirloin, cabbage, carrots, green beans, red pepper, and a single potato that melts into the broth and thickens it.
The pressure cooker method gets it done in about an hour and fifteen, browning the beef right in the pot first so none of that flavor is lost. It freezes well, so I portion the leftovers straight into containers.
7. Tom Yum Soup
When every other pot on the stove has started tasting the same, this is the fix. Lemongrass, galangal, kaffir lime leaves, and Thai bird's eye chilies build a clear broth that is sour, spicy, and completely alive, and simmering the shrimp shells is the step that makes it taste like a restaurant.
Around 150 calories a bowl, and the flavor is enormous. A few of the ingredients take a trip to an Asian market, but the cooking itself is genuinely easy, and you can swap the shrimp for chicken or add noodles if you want it more filling.
8. Creamy Curry Cauliflower Soup
Cauliflower is a sponge for spice, and here it soaks up curry powder, chili powder, and an optional pinch of cayenne before the whole pot gets blended smooth. No cream anywhere, and it still comes out velvety.
Thirty minutes start to finish, and 33 calories a cup. If you like heat, the post shows you where the cayenne goes in and how much is enough.
9. Golden Chickpea and Cauliflower Soup
Six real ingredients (eight if you count salt and pepper) go into the crock pot: dried chickpeas, cauliflower, garlic, broth, turmeric, and coriander. Eight hours later you blend it, and it is thick, golden, and creamy without a drop of dairy.
Dried chickpeas rather than canned is what gives it that deeper, nuttier flavor. It happens to be vegan, which makes it an easy one to serve to a mixed table, and the post walks through the crock pot timings if you want it ready sooner.
10. Roasted Carrot and Pumpkin Soup
Roasting the carrots first with cumin, coriander, ginger, allspice, and cinnamon is what makes this one, and canned pumpkin blends in to give it a color and a creaminess you would swear came from dairy.
There is no cream, milk, or cheese in it at all, so it works for a dairy-free or vegan table. It is the coziest bowl on this list and it makes a lovely little first course when you are feeding people.
More Weight Watchers soups
Browse the full Weight Watchers soup collection to filter by points, or if batch cooking is your thing, try these make-ahead soups built for busy nights.
