Low-fat Vegetable Soup

Total Time
Prep 20 mins
Cook 30 mins

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

Ingredients Nutrition


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

This soup was so wonderful Bev. We ate about half of it and I froze the rest. It is full of so many good things and is healthy as well. I really crave good soup in the fall and wintertime and this hit the spot. Very well seasoned and easy to make. Thanks.

ratherbeswimmin' September 27, 2002

This is the best home-made vegetable soup I have ever made and eaten!! It is excellent!! I had a low-fat vegetable soup at a chain restaurant that I loved and decided to look for a recipe to make at home. This is practically identical to the soup I ate at the restaurant, but this recipe is so much better. Love, love, loved it!

Barbara L. April 24, 2015