What Kind of Soup is Good for Gastroparesis? Safe and Soothing Options

October 7, 2025 •

4 min read

For individuals with gastroparesis, a condition affecting stomach emptying, diet is crucial for symptom management. Choosing the right foods, particularly liquids, can help ease digestion, which is why understanding what kind of soup is good for gastroparesis is so important. Soups that are low in fat and fiber, and have a soft or pureed consistency, are often recommended.

Quick Summary

This guide covers safe and easily digestible soups for gastroparesis, focusing on low-fat, low-fiber, and pureed options. Learn which broths, vegetables, and lean proteins are best, plus tips for preparation and ingredients to avoid to minimize discomfort.

Key Points

Low-Fat and Low-Fiber: Prioritize soups made with low-fat bases like skim milk and low-sodium broth, and use well-cooked, low-fiber vegetables to aid digestion.
Puree for Smoothness: To make soups easier to digest, puree all solid ingredients until completely smooth, and consider straining to remove any lingering fibers.
Choose the Right Broth: Opt for fat-free or low-fat broths, such as vegetable or chicken, with bone broth offering additional gut-healing nutrients.
Select Safe Ingredients: Stick to well-cooked, peeled vegetables like carrots and potatoes, lean proteins like shredded chicken, and refined grains like white rice.
Avoid Trigger Foods: Steer clear of high-fat items (cream, fatty meats) and high-fiber ingredients (raw vegetables, skins, nuts, whole grains) that can aggravate symptoms.
Eat Small, Frequent Meals: Serve soups in small portions throughout the day to prevent overloading the stomach and to manage symptoms effectively.

The Principles of Gastroparesis-Friendly Soups

Gastroparesis, or delayed gastric emptying, means that food and liquid remain in the stomach for longer than they should. This can cause a range of symptoms, including nausea, bloating, and feeling full quickly. The cornerstone of dietary management is to reduce the workload on the stomach. Soups are often well-tolerated because they are liquids, which typically pass through the stomach faster than solid foods.

To make a soup suitable for gastroparesis, it must follow two primary rules: be low in fat and low in fiber. High-fat foods, including heavy creams and fatty meats, slow down digestion even further. High-fiber foods, such as raw vegetables, skins, and nuts, can clump together to form bezoars, which can cause blockages. Therefore, the best soups are built on a simple, mild foundation with carefully selected, well-cooked ingredients.

The Role of Broth

Broth, particularly bone broth, is a gentle and nutrient-dense base for any gastroparesis-friendly soup. Bone broth is rich in vitamins, minerals, and healing amino acids like glycine and glutamine, which support a healthy gut lining. It is also an excellent way to maintain hydration and replenish electrolytes, which is crucial if vomiting is a symptom. Low-sodium vegetable or chicken broth are also excellent choices.

Recommended Soups for Gastroparesis

When choosing or preparing soup, focus on a soft, smooth consistency and mild flavors. Pureeing the soup is often the safest bet for those with severe symptoms.

Pureed Carrot Ginger Soup: Carrots are a low-fiber vegetable that becomes very soft when cooked. Ginger is known for its anti-nausea properties, making this a soothing and gentle option.
Creamy Potato Leek Soup (using low-fat milk): This classic comfort food is gentle on the stomach. Using peeled potatoes and pureeing the soup ensures a smooth, digestible texture. It's crucial to use skim or non-dairy milk instead of heavy cream.
Butternut Squash Soup: Roasted butternut squash provides a naturally sweet flavor and a velvety texture when pureed. It's packed with vitamins and is easy on the digestive system.
Chicken and Rice Soup: A classic for a reason. Use tender, shredded chicken and white rice with a low-sodium broth. Ensure the carrots and celery are cooked until very soft, and consider removing tougher pieces.
Strained Cream of Tomato Soup: Made with skim milk or a non-dairy alternative, this soup offers a familiar, comforting flavor. It's best to strain the soup to remove any seeds or skins from the tomatoes.
Miso Soup: This light, traditional Japanese soup is made with a fermented soybean paste, offering potential gut health benefits through probiotics. Use a mild miso and add soft tofu and tender seaweed for extra nutrients.

A Comparison of Gastroparesis-Friendly Soups


Soup Type	Primary Ingredients	Key Benefit	Ideal For	Preparation Notes
Carrot Ginger	Cooked carrots, ginger, broth	Anti-inflammatory, anti-nausea properties	Soothing upset stomachs	Must be pureed and strained
Potato Leek	Peeled potatoes, leeks, low-fat milk, broth	Highly comforting, creamy texture	Introducing soft solids	Puree thoroughly; use low-fat dairy
Butternut Squash	Roasted butternut squash, broth	Rich in vitamins, naturally sweet	Getting essential nutrients	Puree for a velvety smooth consistency
Chicken and Rice	Shredded chicken, white rice, low-sodium broth	Good source of lean protein	Regaining strength after flare-up	Cook vegetables until very tender
Strained Tomato	Tomatoes (pureed/strained), skim milk, basil	Familiar comfort food	Light, comforting meals	Strain to remove all seeds and skins

Ingredients to Use and Avoid

Success with a gastroparesis diet lies in careful ingredient selection. While soup is a great vessel for nutrients, the wrong additions can cause significant discomfort.

Recommended Ingredients

Lean protein: Shredded chicken or turkey, soft tofu.
Low-fiber vegetables: Carrots, well-cooked spinach, peeled potatoes, zucchini, asparagus tips.
Refined starches: White rice, well-cooked pasta, plain noodles.
Dairy (low-fat): Skim milk, non-fat yogurt, non-dairy alternatives like almond milk or rice milk.
Seasonings: Mild herbs like basil and parsley, and gentle spices such as ginger and turmeric.

Ingredients to Avoid

High-fat items: Heavy cream, fatty meats like sausage, bacon, or greasy beef.
High-fiber vegetables: Raw vegetables, corn, broccoli, cabbage, brussels sprouts, mushrooms, celery, and potato skins.
High-fiber additions: Nuts, seeds, lentils, and dried fruit.
Whole grains: Whole wheat pasta or bread, which are harder to digest.

Tips for Preparing Gastroparesis-Safe Soups

Puree Everything: For the most sensitive stomachs, pureeing all ingredients to a smooth consistency is the safest approach. An immersion blender is perfect for this. For a creamier soup without added fat, use pureed potatoes or cauliflower as a thickener.
Cook Thoroughly: All vegetables must be cooked until they are very soft and tender. This helps break down any residual fibers and makes them easier to digest.
Strain If Necessary: After blending, pass the soup through a fine-mesh sieve or strainer to remove any remaining fibrous pieces or seeds. This is especially helpful for tomato-based soups.
Skim the Fat: If using meat or making homemade bone broth, skim any visible fat from the surface of the broth to ensure it remains low-fat.
Use Smaller Portions: Adhering to the principle of small, frequent meals is key. Serve soup in small cups or bowls to avoid overloading the stomach. You can also freeze individual portions for easy, controlled meals.

Conclusion: Soothing Your Symptoms, One Bowl at a Time

For those navigating the complexities of gastroparesis, soup can be a safe, comforting, and nourishing meal option. The key is in the preparation: choosing low-fat, low-fiber ingredients and ensuring a smooth, easily digestible texture. By focusing on pureed vegetable soups, broth-based classics, and avoiding common trigger ingredients, you can enjoy flavorful and satisfying meals. As always, it is essential to consult with a healthcare provider or a registered dietitian to tailor any dietary changes to your specific needs and tolerance levels. You can find more helpful information from resources like the Canadian Digestive Health Foundation.

Frequently Asked Questions

Creamy soups can be safe, but only if they are made with low-fat ingredients. Avoid heavy cream, half-and-half, and full-fat dairy. Instead, use skim milk, non-dairy alternatives like almond milk, or pureed low-fiber vegetables (like potatoes or cauliflower) for a creamy texture.

Low-sodium vegetable, chicken, or bone broth are the best choices. Bone broth is particularly beneficial for hydration and contains amino acids that can support gut health. Ensure all broths are fat-free or low-fat.

Yes, some canned soups can work, but you must check the ingredients carefully. Choose options that are low in fat and fiber, have a smooth or pureed texture, and are reduced in sodium. Avoid chunky or cream-based soups with full-fat dairy.

Yes, pureeing is highly recommended, especially during flare-ups or for sensitive stomachs. Pureeing breaks down tough fibers that are difficult to digest and can lead to bezoar formation, making the soup much gentler on your stomach.

You can add lean, tender, and shredded proteins like chicken or turkey. Blended tofu is also an option. For liquid-based protein, you can blend meat with broth or add soft-cooked eggs to boiling soup.

Mild herbs and spices are best. Ginger is often recommended for its anti-nausea effects, and fresh herbs like basil and parsley are usually well-tolerated. Avoid excessive or hot spices that could irritate your stomach.

Yes, refined grains like white rice and plain noodles are generally better tolerated than whole grains. Ensure they are fully cooked until soft. Small, well-cooked white rice or noodles can be added to broth-based soups.