Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Low-fat Vegetable Soup Recipe
    Lost? Site Map

    Low-fat Vegetable Soup

    Low-fat Vegetable Soup. Photo by jobethlevy

    1/1 Photo of Low-fat Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Bev's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on September 27, 2002


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2003


    • on October 05, 2013


      I make a version of this soup, and it is really good. I don't use potato and substitute yellow squash for the zucchini. I use a combination of beef broth and chicken broth, increase the basil by 1 teaspoon, and don't measure the parsley or cilantro (just chop about half a bunch of each). That is one thing I love about this soup; you can change it to suit your particular tastes. I like it best with a squeeze of lime added to the soup bowl just before serving. I usually serve it with cornbread.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Low-fat Vegetable Soup

    Serving Size: 1 (441 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 85.7
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 147.3 mg
    Total Carbohydrate 18.5 g
    Dietary Fiber 3.9 g
    Sugars 7.6 g
    Protein 3.8 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites