What Soups Can I Eat with Diverticulitis? A Guide for Flare-Ups and Recovery

October 9, 2025 •

4 min read

During a diverticulitis flare-up, the recommended diet often begins with clear liquids to give your digestive system a chance to rest. Knowing what soups can I eat with diverticulitis is crucial for providing hydration and essential nutrients while minimizing irritation during the acute phase and easing the transition back to solid foods.

Quick Summary

Manage diverticulitis symptoms by following a phased dietary approach, starting with clear broths during a flare-up and transitioning to pureed low-fiber soups for recovery. Properly cooked and prepared soups can be a key part of your nutritional plan to support healing and comfort.

Key Points

Start with Clear Broths: During a diverticulitis flare-up, begin with clear, strained broths to give your digestive system rest and stay hydrated.
Progress to Pureed Soups: As symptoms improve, transition to smooth, pureed soups made from low-fiber ingredients like peeled carrots or potatoes.
Remove Skins and Seeds: Always peel vegetables and ensure all seeds are removed before cooking and pureeing to prevent irritation.
Choose Low-Sodium: Opt for low-sodium broths to prevent bloating and manage fluid intake effectively.
Avoid High-Fiber Ingredients: Steer clear of soups with beans, lentils, whole grains, and fibrous vegetables during a flare-up and recovery.
Use Mild Seasonings: Flavor your soups with mild herbs like parsley or thyme, avoiding strong spices that could cause irritation.
Listen to Your Body: Pay attention to how your body reacts to new foods and communicate any issues with your doctor.

Understanding the Diverticulitis Diet Phases

Managing diverticulitis, the inflammation of small pouches called diverticula in the colon, requires a careful and phased dietary approach. The goal is to first rest the bowel and reduce inflammation, then slowly reintroduce foods as symptoms improve. For many, soups are a staple throughout this healing process, providing gentle nutrition and hydration. The type of soup you can eat depends on which phase of the diet you are in.

The Clear Liquid Diet Phase

During the initial flare-up, a healthcare provider may recommend a clear liquid diet for a few days until pain subsides. This helps to rest the intestine by reducing the formation of feces.

What soups can I eat with diverticulitis during this stage? The options are limited to clear broths and consommés. Any solid bits, even soft ones, should be strained out.

Chicken or Beef Broth: The classic choice for a reason, providing essential electrolytes and hydration. Opt for low-sodium versions to prevent bloating.
Clear Vegetable Broth: For a vegetarian option, boil vegetables like carrots, celery, and onion, then strain the liquid thoroughly. Discard all solids to avoid fiber content.
Bone Broth: Known for its potential anti-inflammatory properties and easy digestibility, bone broth is a great addition to the clear liquid phase.

The Low-Fiber Recovery Phase

As symptoms begin to improve, you can slowly transition to a low-fiber, soft-food diet. This is where pureed and creamy soups become an excellent choice. The key is to remove all skins, seeds, and fibrous parts of vegetables.

Creamy Carrot Soup: Carrots are a great low-fiber option. Cook them until very soft, then blend with broth until smooth. Add a little milk or lactose-free cream if tolerated.
Butternut Squash and Apple Soup: A naturally sweet and gentle soup. Peel the squash and apples completely, cook, and puree until creamy. Ensure no seeds from the squash are included.
Smooth Potato Soup: Use peeled, cooked potatoes and blend until smooth. Avoid leaving any skin remnants behind. Season with mild herbs like chives or parsley.
Pureed Chicken and Rice Soup: A comforting soup that reintroduces protein. Cook white rice and shredded, skinless chicken until tender, then blend the entire mixture with broth.
Creamy Asparagus Soup: Use only the soft, tender asparagus tips. Cook and puree thoroughly with broth for a smooth consistency.

Comparison Table: Soups for Different Diverticulitis Phases


Feature	Clear Liquid Phase Soup	Low-Fiber Recovery Phase Soup
Texture	Must be completely clear, with no solids or pulp.	Pureed, creamy, and smooth consistency.
Fiber Content	Zero fiber, no solid particles.	Low-fiber, with all fibrous parts removed through peeling and pureeing.
Ingredients	Strained broths (chicken, beef, vegetable, bone), consommé.	Pureed, cooked vegetables (carrots, potato), skinless poultry, white rice.
Purpose	Hydration, resting the digestive tract.	Gentle nutrition, easing the transition to solid foods.
Duration	Typically 1–3 days, as advised by a doctor.	Extended period during recovery, as symptoms improve.

Ingredients and Preparation Tips

To maximize the benefits of your soup while minimizing irritation, follow these guidelines:

Start with a good base: Use clear, low-sodium broths (chicken, beef, vegetable, or bone broth) as your foundation. Homemade broth can be even better as you control the salt content.
Select the right vegetables: Stick to well-cooked, soft vegetables. Common options include carrots, butternut squash, zucchini, and peeled potatoes. Always remove skins and seeds before cooking.
Include lean protein: For the recovery phase, add shredded, skinless chicken or turkey, or a bit of soft tofu. Blend it into the soup for easy digestion.
Embrace the blender: A quality immersion blender or food processor is your best friend. Pureeing soups until completely smooth ensures no irritating fiber or small particles are left behind.
Go easy on seasonings: Avoid strong spices, chili, or pepper during flare-ups. Use mild herbs like parsley, thyme, or a pinch of salt to add flavor without irritating the digestive tract.

What Soups to Avoid During Flare-Ups

As important as knowing what soups to eat is knowing what to avoid. During a flare-up or early recovery, stay away from:

Soups with beans, lentils, or whole grains: These are high in fiber and can irritate the inflamed colon. Examples include lentil soup, bean and barley soup, and vegetable stews.
Soups with chunky vegetables or skins: Even if cooked, chunky vegetables with tough skins like broccoli, cauliflower, or corn can be difficult to digest.
Soups with seeds or nuts: Avoid soups containing seeds from fruits or vegetables, and don't add toppings like nuts.
Spicy or acidic soups: Hot peppers or highly acidic ingredients like tomatoes can cause irritation.

The Long-Term Goal: A High-Fiber Diet

After the symptoms of diverticulitis have fully resolved (typically in a week or two), the diet's focus shifts completely. For long-term prevention of future flare-ups, a high-fiber diet is recommended. High-fiber foods, including those with nuts, seeds, and whole grains that were previously avoided, can help keep stool soft and reduce pressure on the colon. However, this transition must be done gradually, under a doctor's guidance, and with plenty of water. Your healthcare provider can help you create a personalized plan.

Conclusion

Navigating dietary needs during a diverticulitis episode can be challenging, but understanding the phased approach to eating is key. Soups serve as a crucial and comforting food source throughout this process. During an acute flare-up, sticking to clear, strained broths helps to rest the digestive system. As you enter recovery, pureed, low-fiber soups made from peeled, well-cooked vegetables and lean protein provide essential nutrition while your gut continues to heal. By carefully selecting and preparing your ingredients, you can find tasty and soothing soup options at every stage of your diverticulitis recovery. Always consult with a healthcare provider or a registered dietitian for personalized advice.

Frequently Asked Questions

Soup is an ideal food during a diverticulitis flare-up because it provides essential hydration and nutrients in a form that is easy for the digestive system to process. Clear broths are used during the initial stage to rest the bowel, while pureed, low-fiber soups can be introduced as symptoms improve to provide gentle nutrition.

Yes, creamy soups can be part of a low-fiber recovery diet, provided they are made from pureed, peeled, and seedless vegetables. The creaminess should come from blending the vegetables smoothly, and you can add a little milk or cream if tolerated, though some people may find dairy challenging.

Canned soups can be safe if they meet the dietary requirements for your specific phase of recovery. For a clear liquid diet, ensure the broth is strained and contains no solids. For low-fiber recovery, choose a pureed or creamy soup with no high-fiber ingredients like beans, corn, or skins. Always check the ingredient list carefully.

For diverticulitis recovery, you can have pureed vegetable soups made from low-fiber, cooked vegetables. Good choices include creamy carrot soup, smooth potato soup (no skin), or butternut squash soup (no seeds). Ensure all ingredients are thoroughly cooked and blended until smooth.

Solid ingredients should only be reintroduced gradually and in small amounts after the initial flare-up subsides and you have successfully tolerated a low-fiber, soft food diet. Follow your doctor's instructions, and a gradual return to a high-fiber diet will follow the recovery phase, which is for long-term prevention.

For many, milk and other dairy products are tolerated during the recovery phase, especially in pureed soups. However, if you are lactose intolerant, you should opt for a lactose-free alternative or water/broth base instead to avoid worsening symptoms.

The duration of the diet depends on the severity of your flare-up. The initial clear liquid diet is typically only for a few days. A low-fiber, pureed soup diet will follow as you recover, and a doctor or dietitian should guide you on when to start transitioning back to a more varied diet.