What kind of soup can I eat on a low-fiber diet? A guide to delicious and gentle options

October 7, 2025 •

4 min read

According to the Mayo Clinic, a low-fiber diet is often recommended temporarily for certain digestive conditions or before surgery. Knowing what kind of soup can I eat on a low-fiber diet is crucial for maintaining nutrition while avoiding gastrointestinal irritation and providing soothing, easy-to-digest nourishment.

Quick Summary

This guide provides an overview of how to choose and prepare suitable low-fiber soups, including creamy, pureed options, and clear broths, with key ingredient tips for gentle digestion.

Key Points

Choose Creamy or Clear: Focus on smooth, pureed soups or clear, strained broths to minimize fiber intake.
Peel and Puree Vegetables: For vegetable-based soups, always peel vegetables and blend thoroughly to remove fibrous texture.
Use Tender Proteins: Add tender, well-cooked proteins like shredded chicken to increase satiety without adding fiber.
Avoid High-Fiber Add-ins: Do not add ingredients like beans, lentils, nuts, seeds, or whole grains to your soup.
Cook All Ingredients Until Very Tender: Ensuring ingredients are cooked until soft and mushy aids in digestion and reduces potential irritation.
Straining is Key for Broths: Always strain your broths to remove all solid pieces for the lowest fiber content.
Modify with Care: When in doubt, simplify. Stick to the basic ingredients and methods to maintain the low-fiber nature of the meal.

Understanding the Low-Fiber Diet

A low-fiber, or low-residue, diet is a temporary eating plan designed to limit the amount of fiber and other undigested food materials moving through your bowels. This is often recommended for individuals with specific medical conditions affecting the gastrointestinal tract, or as part of preparation for medical procedures. By reducing the fiber load, the diet helps to decrease stool frequency and volume, which can alleviate symptoms like cramping, diarrhea, and stomach pain. A low-fiber diet can be beneficial for conditions such as diverticulitis, inflammatory bowel disease (IBD), and before a colonoscopy.

While this dietary approach is temporary, ensuring you still get adequate nutrients is vital. Soup provides a gentle way to consume vitamins, minerals, and calories without irritating the digestive system, making it a perfect meal option during this time. The key is to select the right ingredients and preparation methods.

The Best Low-Fiber Soup Varieties

Not all soups are created equal when it comes to a low-fiber diet. The two primary categories that are well-tolerated are creamy, pureed soups and clear, broth-based soups. Understanding the differences is essential for making the right choices.

Creamy, Pureed Soups

Pureed soups are an excellent choice because the blending process breaks down vegetables, removing most of their rough, fibrous texture. When preparing, remember to always peel all vegetables and remove any seeds before cooking. The goal is a velvety smooth consistency. Examples include:

Creamy Potato Soup: Made with peeled, well-cooked potatoes, broth, and cream or milk for a smooth and satisfying meal.
Butternut Squash Soup: Ensure the skin is removed and the squash is cooked until very soft before pureeing. This provides a rich, nutritious, low-fiber option.
Cream of Tomato Soup: Use canned tomato puree (without seeds) or strain fresh tomatoes to remove seeds and skins before blending with a splash of cream.
Cauliflower Soup: When cooked and blended, cauliflower becomes smooth and creamy, making it a great base for a low-fiber soup.

Clear Broth-Based Soups

Clear broths are the simplest and most gentle option. They contain virtually no fiber and are excellent for hydration and providing flavor.

Strained Vegetable or Chicken Broth: Prepare a simple broth and strain it carefully to remove all solid pieces of vegetables or meat.
Simple Chicken Noodle Soup: Use a clear chicken broth, adding tender, shredded chicken and well-cooked white pasta or rice. Ensure no fibrous vegetables are included.
Consommé: A clarified and flavorful broth, a type of clear soup often used in fine dining, which is perfect for a low-residue diet.

Key Ingredients to Include and Avoid

Knowing which ingredients are safe and which to avoid is crucial. The following table provides a quick reference guide.


Allowed Ingredients	Avoided Ingredients
Clear broths (chicken, beef, vegetable)	All dried beans, peas, and lentils
Tender, cooked proteins (shredded chicken, fish)	Whole grains (brown rice, barley, quinoa)
Cooked and peeled potatoes	Raw or hard vegetables (broccoli, corn)
Peeled and pureed carrots	Vegetables with skin and seeds (tomatoes, peppers)
Canned tomato puree (no seeds)	Nuts and seeds
White pasta or rice	Tough meats and fried foods
Milk, cream, and smooth cheeses	Anything with seeds, such as berries or poppy seeds

Recipe: Simple Low-Fiber Chicken Noodle Soup

This recipe offers the comfort of a classic soup without the added fiber.

Ingredients:

8 cups low-sodium chicken broth
2 cups cooked, shredded chicken breast
1 cup white pasta (e.g., small shells or orzo)
Salt and pepper to taste

Instructions:

Bring the chicken broth to a boil in a pot.
Add the pasta and cook until very tender, according to package directions.
Stir in the shredded chicken and heat through.
Season with salt and pepper.
Serve warm.

Recipe: Comforting Creamy Potato Soup

This rich and creamy soup is a gentle yet satisfying meal.

Ingredients:

2 lbs potatoes, peeled and chopped
6 cups low-sodium vegetable or chicken broth
1 cup milk or cream
1 small onion, chopped (optional, if tolerated)
2 tbsp butter
Salt and white pepper to taste

Instructions:

In a large pot, melt butter and sauté the onion until translucent, if using.
Add the chopped potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are very soft, about 20 minutes.
Using an immersion blender or a regular blender, puree the soup until completely smooth.
Stir in the milk or cream and season with salt and white pepper.
Heat gently, but do not boil. Serve immediately.

Tips for Modifying Any Soup for a Low-Fiber Diet

Puree for Smoothness: For any vegetable-based soup, a blender is your best friend. Blending until smooth breaks down fibrous parts, making the soup easy on your digestive system.
Strain for Clarity: When using broth, strain all solid food particles with a fine-mesh sieve or cheesecloth to ensure no fibrous residue remains.
Cook Vegetables Until Tender: If you are including any vegetables, cook them significantly longer than you normally would until they are very soft and mushy before pureeing.
Avoid High-Fiber Add-ins: Be vigilant about ingredients. Skip toppings like nuts, seeds, and crunchy croutons. Stick to allowed ingredients for thickening and flavor.
Consider Cooking Methods: Steaming and simmering are ideal methods for ensuring ingredients are tender before consumption.

Conclusion

A low-fiber diet doesn't have to mean sacrificing flavor or satisfaction. By focusing on creamy, pureed soups and clear, strained broths, you can enjoy comforting and nourishing meals that support your digestive health. Whether recovering from a procedure or managing a chronic condition, knowing what kind of soup can I eat on a low-fiber diet allows you to make informed, delicious choices. Remember to cook ingredients thoroughly, remove all fibrous elements, and always consult with a healthcare professional or registered dietitian for personalized advice.

Mayo Clinic's low-fiber diet guide

Frequently Asked Questions

Yes, some canned soups are acceptable. Look for creamy or clear varieties without chunks of vegetables, beans, or whole grains. Always check the nutrition label to ensure the fiber content is low (1-2 grams or less per serving).

No, not all vegetable soups. Soups made with thoroughly cooked, peeled, and pureed low-fiber vegetables (like potatoes or carrots) are acceptable. Strained broths are also a safe option.

Yes, as long as it's made with a clear chicken broth, tender shredded chicken, and well-cooked white pasta or rice. Avoid versions that contain chunks of fibrous vegetables like celery or corn.

Yes, most herbs and spices are fine. Stick to powdered or dry herbs and spices and avoid seasonings that contain whole seeds, like caraway or poppy seeds.

A doctor may recommend a low-fiber diet for various reasons, including managing conditions like diverticulitis or inflammatory bowel disease (IBD), or as preparation for medical procedures like a colonoscopy or surgery.

To make a low-fiber soup more substantial, add well-cooked, tender protein like shredded chicken or fish. You can also incorporate smooth sources of fat like cream, butter, or smooth cheese.

A low-fiber diet restricts indigestible plant materials, while a low-residue diet limits both fiber and other undigested food matter, like dairy. The terms are often used interchangeably, but a low-residue diet is typically more restrictive.