Best 2 Low Fat Vegetable Soup Recipes

Indulge in a delightful culinary journey with our enticing low-fat vegetable soup that promises a symphony of flavors. This wholesome soup is not only a treat to your taste buds but also a nourishing haven for your body. Brimming with an array of vibrant vegetables, this guilt-free indulgence is a symphony of textures and colors. Dive into a medley of fresh carrots, celery, onions, and tomatoes, each contributing a distinct layer of flavor to this savory broth. Enhance the experience with a touch of garlic and herbs, unleashing a symphony of aromas that will tantalize your senses. Our collection of recipes offers variations to suit diverse dietary preferences, including vegan and gluten-free options. Embark on a culinary adventure with our low-fat vegetable soup, a symphony of flavors that nourishes the body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Fresh Vegetables: Use fresh, crisp vegetables for the best flavor and texture.

Vegetable Broth: Use a good quality vegetable broth or stock for added flavor.

Seasoning: Don't be afraid to experiment with different seasonings and herbs to create a soup that's uniquely yours.

Simmering: Simmer the soup for at least 30 minutes to allow the flavors to meld.

Garnish: Garnish the soup with fresh herbs, croutons, or a dollop of yogurt for an extra touch of flavor and color.

Conclusion:

This low-fat vegetable soup is a delicious and healthy way to incorporate more vegetables into your diet. With its simple ingredients and easy-to-follow instructions, this soup is perfect for busy weeknights or as a light and refreshing lunch. So next time you're looking for a healthy and satisfying meal, give this low-fat vegetable soup a try!

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