Best Low Fat Low Cal Pureed Vegetable Soups Recipes

Low-fat Vegetable Soup image

Provided by Bev I Am

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

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.

Pureed Vegetable Soups image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 6

2 tablespoons olive oil
1 onion, coarsely chopped
Coarse salt and ground pepper
Vegetable of choice, such as butternut squash (see below for quantities and other options)
1 can (14.5 ounces) reduced-sodium chicken broth
1 to 3 teaspoons fresh lemon juice

Steps:

In a large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until vegetable is tender, about 20 minutes.
Working in batches, puree brothand vegetables in a blender untilsmooth, transferring to a clean potas you work. To prevent spattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice to taste.

Low-Fat Vegetable Soup image

Provided by Deana Herman-Kulsuptrakul

Yield Serves 8

Number Of Ingredients 14

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.

Low Fat, Low Cal Pureed Vegetable Soups image

Provided by ChefWhiz

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 onion, coarsely chopped
1 teaspoon salt, coarse
1/2 teaspoon pepper, ground
2 -3 lbs vegetables
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 -3 teaspoon fresh lemon juice

Steps:

In a pot or large Dutch oven, heat oil over medium heat.
Add onion and season with salt.
Cook, stirring occasionally, until softened: 5-7 minute.
Add vegetable, broth, and enough water to cover (4-5 cups).
Bring to boil; reduce heat to med., simmer until vegetable is tender:about 20 minute.
Working in batches, puree broth and vegetables in blender until smooth, transferring to a clean pot as you work.
To prevent spattering, fill blender only halfway and allow heat to escape.
Remove cap from hole in lid and cover lid firmly with a dish towel.
Adjust soup's consistency with a little water if necessary.
Season with salt and pepper; and add lemon juice to taste.