Soups & Stews
This Weight Watchers egg roll soup recipe delivers all the creamy, crispy comfort of traditional versions without the guilt. đ The secret lies in using low-fat broth, light cream cheese, and smart ingredient swaps that preserve that signature harmony of textures and flavors while keeping it diet-friendly.
What makes this recipe work is balancing traditional elements with modern nutrition. We start with a rich, aromatic broth infused with ginger and garlicâjust like classic versionsâbut lightened with reduced-sodium chicken broth.
The filling gets its signature crunch from shredded cabbage and carrots instead of heavy pork, while a touch of light cream cheese creates that velvety texture without excess calories.
By the time you finish this soup, you'll have a bowl that's creamy yet light, packed with crisp vegetables and savory flavors that satisfy without overpowering. Each spoonful delivers that perfect balance of textures and tastes you love from egg roll soup, now adapted for a healthier lifestyle.
The best part? This version maintains the soul of the dish while fitting seamlessly into your Weight Watchers plan. With careful portion control and smart ingredient choices, you get restaurant-quality comfort food that actually supports your goals.
Ingredients for weight watchers egg roll soup
Light broth, creamy cheese, and crisp veggiesâthis soup keeps all the comfort without the guilt.
| Ingredient | Amount | Notes |
|---|---|---|
| Low-Sodium Chicken Broth đČ | 4 cups | Homemade or store-bought low-sodium |
| Light Cream Cheese đ§ | 4 oz | NeufchĂątel or Philadelphia Light |
| Fresh Ginger đż | 1 tbsp | Grated, fresh preferred |
| Garlic Cloves đ§ | 3 cloves | Minced for aromatic base |
| Green Cabbage đ„Ź | 2 cups | Shredded, thinly sliced |
| Carrots đ„ | 1 cup | Shredded, medium size |
| Celery Stalks đ§ | 1 cup | Thinly sliced, chopped |
| Low-Sodium Soy Sauce đ„ą | 1 tbsp | For umami depth |
| Sesame Oil đ« | Âœ tbsp | Toasted for nutty aroma |
| Cornstarch đŸ | 1 tsp | For thickening broth |
| Water đ§ | 1 tbsp | For cornstarch slurry |
| Red Pepper Flakes đ¶ïž | Âœ tsp | Optional for heat |
| Sesame Seeds đ± | 1 tsp | Toasted for garnish |
| Green Onions đ§ | 2 whole | Sliced, for garnish |
| Salt đ§ | Âœ tsp | Adjust to taste |
The broth is where this soup shines. Low-sodium chicken broth keeps it light, but don't skimp on flavorâhomemade or high-quality store-bought makes all the difference. Fresh ginger and garlic are non-negotiable (the frozen stuff just doesn't cut it). I grab mine at Trader Joe'sâtheir pre-grated ginger is a lifesaver. For the cabbage, green cabbage works bestâit's crunchier than red and holds up better to shredding. If you're using pre-shredded, rinse it well to remove that bitter bag residue.
No light cream cheese? Regular cream cheese at half the amount works in a pinch, but you'll lose that silky texture. The cornstarch slurry is key for thickeningâmix it well to avoid lumps. Short on sesame oil? Toasted peanut oil gives a similar nutty vibe. The red pepper flakes are optional, but if you're adding them, toast them first in a dry pan for 30 secondsâthat brings out the flavor. For the sesame seeds, toast them in a dry skillet for 1 minute until fragrantâgame changer for garnish.
This soup tastes even better the next day as flavors meld. Keeps 4-5 days in the fridge, but the broth separatesâjust stir well before reheating. Freezes beautifully for 3 months, though the cabbage gets softer after thawing. I always make a double batchâleftovers make perfect lunches or a quick dinner. Store the garnishes (sesame seeds, green onions) separately and add them fresh when serving.
Why You'll Love This Recipe
- No-Chop Needed: The cabbage shreds itself when you tear itâno knife skills required. Between us, Iâve burned dinner trying to julienne cabbage, but this? Just rip, simmer, and forget about it.
- Ginger-Garlic Magic: That fresh ginger and minced garlic combo? It turns simple broth into something ridiculously good. Honestly, the first time I tasted it, I thought, "Wait, this is supposed to be light?" Then I had seconds.
- Lunchbox Hero: Pack it warm or coldâitâs the same great taste. I make a double batch on Sundays and stash it in the fridge for those days when Iâd rather eat soup than figure out lunch. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Chicken broth and cabbage stretch into four servings without breaking the bank. Light cream cheese adds richness without guilt, and leftovers? They taste just as good reheated as they do fresh. My secret weapon for frugal dinners.
Step-by-step instructions for Weight Watchers egg roll soup
Here's how to create a lighter version that keeps all the comforting flavors without the heavy calories.
đł Step 1: Build the Aromatic Vegetable Base
Heat the 0.5 tbsp sesame oil in a large pot over medium heat until shimmering. Add the 3 minced garlic cloves and 1 tbsp grated fresh ginger, stirring constantly for 30 seconds until fragrantâyou'll smell that bright, zesty aroma. This is your flavor foundation, so don't rush it.
Add the 1 cup thinly sliced celery stalks, 1 cup shredded carrots, and 2 cups shredded green cabbage. Stir everything together and cook for 4-5 minutes until the vegetables begin to soften slightly but still maintain their distinct textures. The cabbage should look wilted but not mushyâthis keeps the soup's satisfying crunch.
đł Step 2: Simmer the Vegetables in Broth
Pour in the 4 cups low-sodium chicken broth and bring to a gentle boil. Once boiling, reduce heat to medium-low and let it simmer uncovered for 10 minutes. You want the vegetables to soften further but still hold their shapeâthis creates that perfect egg roll soup texture without turning to mush.
Add the 1 tbsp low-sodium soy sauce and 0.5 tsp salt now. Stir well and taste the broth. This is where you can adjust seasoningâadd a pinch more salt if needed, or a tiny bit more soy sauce for deeper umami. The soup should be flavorful but not overwhelmingly salty.
đ„ Step 3: Create the Creamy Lightening Touch
In a small bowl, whisk together the 1 tsp cornstarch and 1 tbsp water until completely dissolved. This slurry is your secret for thickening the soup without adding heavy cream. Return the pot to medium heat and slowly pour in the cornstarch mixture while stirring constantly.
Let it simmer for 1-2 minutes until the soup thickens slightlyâit should coat the back of a spoon but still be light and silky. Then, reduce heat to low and gently stir in the 4 oz light cream cheese until completely melted and smooth. The cream cheese will give you that creamy texture without the heaviness of full-fat versions.
đ„ Step 4: Finish with Flavor and Garnish
Stir in the 0.5 tsp red pepper flakes (if using) for a subtle heat that wakes up all the flavors. Let the soup simmer for another 2 minutes to meld everything together. The red pepper flakes should be evenly distributed but not overwhelmingâjust enough to add a little kick.
Remove from heat and let it sit for 2 minutes to allow the flavors to settle. Then, divide among bowls and garnish with 1 tsp toasted sesame seeds and 2 sliced green onions. The sesame seeds add nutty depth, while the green onions bring freshness that cuts through the richness of the cream cheese.
Pro Tips For Making Weight Watchers Egg Roll Soup
- BLANCH THE CABBAGE: Dump that raw cabbage straight into simmering broth and itâll turn your soup into a sad, watery mess. Instead, blanch the shredded cabbage for 30 seconds firstâjust until it wilts. This keeps it crisp enough to bite into while still releasing flavor, and it cooks faster in the broth later. (I learned this the hard way after slurping a bowl that tasted like oversteamed lettuce.)
- MELT CREAM CHEESE SLOW: Dump light cream cheese into hot broth and itâll seize up like scrambled eggs. Instead, cut it into tiny cubes and stir in when the broth is just simmeringânot boiling. Let it melt for 2â3 minutes before adding anything else, or youâll end up with lumps thatâll make you want to start over. (Yes, even if youâre impatient like me.)
- GRATE GINGER FINE: That âfresh gingerâ in your pantry might as well be sawdust if youâre using a dull knife or big chunks. For this soup, grate it so fine itâs almost paste-likeâjust 1â2 teaspoons max. Too much, and itâll overpower the broth; too coarse, and youâll taste it instead of feeling its warmth. (My grandmother swore by this, and she was right.)
- SIMMER LOW AND LONG: This isnât a race. After adding the broth, cream cheese, and cabbage, drop the heat to a bare simmer and let it cook uncovered for 10â12 minutes. Skimp on time, and the flavors wonât marry; rush it, and the cabbage turns to mush. (Your future self will thank you for the patience.)
Wine and beer pairings for these flavors
Light White Wine
This soup pairs beautifully with crisp, light white wines that complement its creamy texture and umami flavors.
I reach for a Sauvignon Blanc from New Zealandâspecifically, a bottle from Cloudy Bayâbecause its bright acidity and citrus notes cut through the richness of the cream cheese while enhancing the ginger and garlic.
The zesty grapefruit flavors in Sauvignon Blanc mirror the fresh vegetables in the soup, creating a perfect balance. đ·
Dry Riesling
For those who prefer something slightly sweeter but still dry, a German Riesling with its signature mineral notes works wonderfully. Look for a Dr. Loosen Blue Slateâit has just enough sweetness to complement the cabbage and carrots without overpowering the dish.
The wine's acidity also helps cleanse your palate between spoonfuls, making each bite feel fresh and vibrant.
Light Lager Beer
If wine isn't your thing, a light lager like Peroni or Heineken is an excellent beer pairing. The subtle maltiness and crisp finish of these beers enhance the soup's savory elements without competing with its flavors.
For a craft option, try a Belgian witbier like Hoegaardenâits coriander and citrus notes add a refreshing contrast to the creamy soup. đș
Herbal Tea Pairing
For a non-alcoholic option, jasmine green tea is a fantastic choice. The floral notes of the tea complement the ginger and sesame flavors in the soup, while its light bitterness balances the creaminess. Brew it lightly and serve it chilled for a refreshing accompaniment.
If you prefer something warmer, ginger tea (made with fresh ginger, like in the recipe) creates a cohesive experience that enhances the dish's aromatic profile.
Spicy Pairing Tip
If you added red pepper flakes to your soup, consider pairing it with a wine or beer that has a touch of spice to match. A GewĂŒrztraminer with its lychee and spicy notes, or a Mexican lager like Modelo Especial, can elevate the dish by complementing the subtle heat.
The key is to match the spice level in both the soup and the beverage for a harmonious experience.
Nutrition facts
Frequently asked questions
Can I make this egg roll soup vegetarian?
Swap the low-sodium chicken broth for vegetable broth and replace the light cream cheese with vegan cream cheese or a mix of silken tofu and nutritional yeast for a creamy texture. Use mushrooms or shiitake mushrooms for an umami boost instead of soy sauce, and add tofu or tempeh for protein. The cabbage, carrots, and celery will still provide that satisfying crunch!
How many Weight Watchers points is this recipe per serving?
This recipe serves 4 and clocks in at about 120-140 points per serving (using the 2021 WW program). The exact points depend on your personal plan and any substitutions you make. To reduce points further, use zero-point vegetables like mushrooms or zucchini, or cut back on the light cream cheese slightly. Always check the WW app for the most accurate calculations!
Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as the flavors meld! Store in an airtight container in the fridge for 4-5 days. The broth may separate slightlyâjust stir well before reheating. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium-low heat until warmed through. Garnish with fresh sesame seeds and green onions before serving.
What if my soup is too thin after cooking?
If your soup needs more body, don't panic! Mix 1/2 tsp cornstarch with 1 tbsp cold water to create a quick slurry, then stir it into the simmering soup. Let it cook for 1-2 minutes until thickened to your liking. Another trick: mash a small portion of the cooked vegetables slightly to release their starches, which will naturally thicken the broth. Avoid adding too much at onceâyou can always adjust gradually.
Can I use frozen vegetables instead of fresh?
Frozen vegetables work perfectly and can save time! Use frozen shredded cabbage and carrots (no need to thaw first) and frozen chopped celery. Just be sure to drain them well if they come with excess liquid. For the best texture, add the frozen vegetables directly to the simmering broth and cook for an extra 2-3 minutes to ensure they're tender. The flavor won't be quite as vibrant as fresh, but it's a great shortcut!