Low-Fat Vegetable Soup Recipe

Low-Fat Vegetable Soup Recipe

  • 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
  1. 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.
  2. 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.)
  3. Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.
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