What kind of soup can you eat on a low-fiber diet?

November 8, 2025 •

4 min read

Avoiding high-fiber foods is key to managing a low-fiber diet. This makes certain soups, particularly those that are smooth and strained, an excellent way to get nutrients while minimizing digestive work. So, what kind of soup can you eat on a low-fiber diet? The answer lies in simple, well-cooked ingredients and specific preparation techniques.

Quick Summary

This guide provides an overview of low-fiber soup options, including clear broths and creamy vegetable purees. It also offers advice on ingredients to include, preparation tips, and a comparative table to help select the best choices.

Key Points

Clear Broths: Soups based on strained chicken, beef, or vegetable broth are excellent for a low-fiber diet as they contain no fibrous solids.
Creamy Purees: Blended soups made from peeled, well-cooked vegetables like carrots, potatoes, and butternut squash are easy to digest and comforting.
Tender Protein: Adding finely shredded or chopped tender meats such as chicken, turkey, or fish provides sustenance without irritating the digestive tract.
Refined Grains: Use white rice or white pasta to make soups more filling, as these refined grains are low in fiber.
Strain for Smoother Texture: For maximum digestive comfort, strain chunky soups through a fine-mesh sieve or blend until completely smooth to remove all solid particles.
Watch for High-Fiber Add-ins: Avoid adding high-fiber ingredients like beans, lentils, whole grains, nuts, seeds, and raw or unpeeled vegetables.
Start Simple: When introducing new foods, start with simple ingredients to monitor your body's reaction and adjust accordingly.

A low-fiber diet, sometimes called a low-residue diet, involves limiting foods that are difficult for the body to digest. This is often recommended by doctors for individuals with certain digestive conditions, before and after surgery, or in preparation for a colonoscopy. While fiber is an important part of a healthy diet, temporarily reducing it can help manage symptoms like diarrhea, cramping, and bloating. Soups are a fantastic and comforting meal option, but it's important to choose or prepare them carefully to keep them low in fiber.

Low-Fiber Soup Foundations

Starting with the right base is crucial for any low-fiber soup. Clear broths, such as chicken, beef, or vegetable, form an excellent, fiber-free liquid foundation. These can be homemade or store-bought, but it's important to check labels for low-sodium options and to ensure no high-fiber ingredients like beans or lentils have been added. For richer flavor, you can simmer bones or vegetable trimmings, then strain the broth completely to remove all solids.

The Role of Creamy Soups

Creamy soups are another cornerstone of a low-fiber diet, as the blending process breaks down vegetables, making them easier to digest. The key is using vegetables that are naturally low in fiber and have had their skins and seeds removed. Examples include carrots, potatoes (peeled), butternut squash, and peeled zucchini. To make them creamy without adding milk products (which can sometimes cause issues for those with lactose intolerance), you can use permitted fats like butter or oil during the sautéing process. You can also thicken them with refined white flour or cornstarch.

Incorporating Protein and Refined Grains

For added substance and nutrition, low-fiber soups can include sources of lean protein and refined starches. These ingredients help keep you full and provide necessary energy. Cooked and finely chopped or shredded tender meats, like chicken, turkey, or fish, are excellent additions. Refined starches, such as white rice, white pasta, or noodles, can also be included in moderation to create more filling meals like a chicken and rice soup.

Making Your Own Low-Fiber Soups

Clear Broth: Start with a simple chicken, beef, or vegetable broth. For homemade, simmer bones or low-fiber vegetables (peeled carrots, celery without strings) and strain the liquid completely.
Creamy Carrot Soup: Peel and chop carrots, then boil until very soft. Blend with low-sodium broth and a little butter or oil until perfectly smooth. Add salt to taste.
Potato and Leek Soup: Use only the white and light green parts of the leek, which are the lowest in fiber. Sauté the leeks with peeled and cubed potatoes until soft. Simmer in chicken or vegetable broth until the potatoes are very tender, then blend until creamy.
Chicken and White Rice Soup: Combine a low-sodium chicken broth with cooked, shredded chicken breast and white rice. Ensure the rice is fully cooked and tender. Add a little refined flour to thicken if desired.

A Note on Blending

For maximum digestive comfort, a high-speed blender is your best friend. Blending the soup until it is completely smooth ensures that all fibrous material is broken down, preventing any irritation to the digestive tract. For added assurance, some people may choose to strain the blended soup through a fine-mesh sieve, though this is often unnecessary for creamy soups made with pre-peeled, low-fiber vegetables.

Comparison of Low-Fiber Soup Ingredients


Ingredient Category	Low-Fiber Choices	High-Fiber Choices (Avoid)
Vegetables	Peeled and well-cooked carrots, pumpkin, butternut squash, potatoes, zucchini (peeled), asparagus tips, plain tomato sauce (no seeds/skin), cooked spinach	Raw vegetables, corn, broccoli, Brussels sprouts, beans, lentils, peas, tough skins
Proteins	Tender, well-cooked chicken, fish, turkey, eggs, tofu	Tough, fibrous meats; sausage, deli meats, chunky nut butters
Grains	White rice, white pasta, refined white bread, crackers	Brown rice, wild rice, whole grains, oatmeal, popcorn
Thickeners	Refined white flour, cornstarch	Whole wheat flour, barley, seeds
Fats	Butter, margarine, oils	High-fat, heavily seasoned foods
Dairy	Milk, cream, plain yogurt, cheese (if tolerated)	Dairy with seeds, nuts, or fruit added

Conclusion

Following a low-fiber diet doesn't mean sacrificing flavor or nutrition. With careful selection and preparation, you can enjoy a variety of soups that are both delicious and gentle on your digestive system. The key is focusing on low-fiber, well-cooked, and often blended ingredients, using clear broths, and incorporating easily digestible proteins. Always listen to your body and consult with a healthcare provider or dietitian for personalized recommendations, especially if your diet is for a specific medical purpose. Enjoy the soothing comfort of a warm bowl of low-fiber soup, knowing you're nourishing your body in the best way for your current needs.

References

UPMC HealthBeat. (2016, February 20). Low-Fiber Diet: Foods to Choose and Avoid.
Medical News Today. (2024, April 25). Low-fiber diet: Tips and foods to eat.
Mount Sinai - New York. Low-fiber diet Information.
MyHealth Alberta. (2022, September 21). Following a Low-Fibre Diet.
Mosaic Life Care. Low-fiber diet do's and don'ts.
Cleveland Clinic Health Essentials. (2025, April 24). How To Follow a Low-Fiber Diet.
Kaiser Permanente. Low-Fiber Diet for Colonoscopy Preparation.
Mayo Clinic. Healthy low-fiber diet recipes for easy digestion.
MedlinePlus Medical Encyclopedia. (2024, July 24). Low-fiber diet.

Frequently Asked Questions

Some canned soups are acceptable, but you must read the labels carefully. Look for clear broths or creamy pureed soups with less than 1-2 grams of fiber per serving. Avoid varieties with whole vegetables, beans, lentils, or chunky ingredients.

You can, but it needs to be prepared correctly. All vegetables must be peeled, cooked until very tender, and preferably blended or strained to remove fibrous components. The soup should not contain high-fiber vegetables like corn, broccoli, or beans.

Heavy cream or half-and-half are good choices. If you have lactose intolerance, you may need to use lactose-free milk or an alternative like certain plant-based creams, but monitor your tolerance.

Yes, you can use a variety of seasonings to add flavor. Just avoid spices that contain whole seeds or chunky relish. Bouillon, plain gravies, salt, pepper, and cooked herbs are generally fine.

Yes, but use refined white pasta or noodles. Whole wheat pasta, which is higher in fiber, should be avoided on a low-fiber diet.

Blending soup breaks down the tough fibers of vegetables, making them easier to digest. For the lowest fiber content, it's best to use peeled, well-cooked vegetables and strain the soup after blending to remove any remaining particles.

A low-residue diet is stricter than a low-fiber diet. While both restrict fiber, a low-residue diet also limits dairy and certain other foods to reduce the amount of stool, or residue, in the intestines.