Best 2 Low Fat Vegetable Soup Recipes

Searching for a delicious, healthy, and low-fat vegetable soup recipe? Look no further! This comprehensive guide will provide you with everything you need to know to create the perfect bowl of vegetable soup. Discover a world of flavors with an array of fresh vegetables, aromatic herbs, and tantalizing spices. Transform ordinary ingredients into an extraordinary meal that nourishes the body and soul. With easy-to-follow instructions and helpful tips, you'll be whipping up this delightful soup like a pro in no time. Get ready to embark on a culinary journey that will leave you feeling satisfied and revitalized.

Let's cook with our recipes!

LOW-FAT VEGETABLE SOUP

Low-fat Vegetable Soup image

A soup so delicious and easy andn low fat, too! an excellent soup to serve anytime! From Bon Appetite, 1995.

Provided by Bev I Am

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 medium zucchini, sliced
2 medium carrots, sliced
10 mushrooms, sliced
1 medium onion, sliced
1 (10 ounce) russet potatoes, peeled,cut into 1-inch pieces
3 (14 1/2 ounce) cans vegetable broth
3 cups canned crushed tomatoes, with added puree
1 (14 1/2 ounce) can stewed tomatoes
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
additional chopped fresh parsley

Steps:

Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.
Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
Bring mixture to boil.
Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
Strain cooking liquid into large saucepan; reserve vegetables.
Place 3 cups vegetables in blender.
Add 1/4 cup cooking liquid.
Puree until smooth.
Stir puree into remaining cooking liquid in saucepan.
Return remaining vegetables to cooking liquid.
Season to taste with salt and pepper.
(Can be prepared 5 days ahead. Cover and refrigerate.) Bring soup to simmer.
Ladle into bowls.
Sprinkle with additional parsley.
Serves 8.

LOW-FAT VEGETABLE SOUP

Low-Fat Vegetable Soup image

Provided by Deana Herman-Kulsuptrakul

Categories Soup/Stew Blender Herb Tomato Vegetable Low Fat Vegetarian Kid-Friendly Low Cal Back to School Lunch Fall Healthy Vegan Bon Appétit California Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 8

Number Of Ingredients 14

Ingredients

3 medium zucchini, sliced
2 medium carrots, sliced
10 mushrooms, sliced
1 medium onion, sliced
1 10-ounce russet potato, peeled, cut into 1-inch pieces
3 14 1/2-ounce cans vegetable broth
3 cups canned crushed tomatoes with added puree
1 14 1/2-ounce cans stewed tomatoes
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
Additional chopped fresh parsley

Steps:

Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano. Bring mixture to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
Strain cooking liquid into large saucepan; reserve vegetables. Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth. Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid. Season to taste with salt and pepper. (Can be prepared 5 days ahead. Cover and refrigerate.)
Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.

Tips:

Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good choices include carrots, celery, onions, potatoes, tomatoes, and leafy greens.
Don't overcook the vegetables. You want them to be tender but still have a little bit of bite. Overcooked vegetables will lose their flavor and nutrients.
Add some herbs and spices to your soup. This will help to enhance the flavor. Some good choices include basil, oregano, thyme, rosemary, garlic, and pepper.
Use a low-sodium broth or water as the base of your soup. This will help to keep the sodium content of your soup low.
Add some beans or lentils to your soup for extra protein and fiber.
Serve your soup with a whole-wheat bread or roll. This will help to make a complete meal.

Conclusion:

Low-fat vegetable soup is a delicious and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make a delicious and nutritious soup that the whole family will enjoy.

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