Low Fat Vegetable Cream Soup

Warm up with a bowl of comforting and healthy Low Fat Vegetable Cream Soup, a deliciously creamy yet guilt-free meal that's perfect for any time of the year. Packed with fresh, nutrient-rich ingredients like carrots, zucchini, celery, and potatoes, this soup combines the natural sweetness of vegetables with the smoothness of fat-free milk for a light, velvety texture—without the heavy cream. Seasoned with garlic, parsley, and a splash of lemon juice for a vibrant flavor profile, this soup is simmered to perfection and blended until irresistibly smooth. Ready in just 40 minutes and low in fat and calories, it's an ideal choice for a wholesome lunch or dinner. Serve it with warm whole-grain bread or a crisp side salad for a balanced, satisfying meal the whole family will enjoy.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Carrot
• 2 medium Celery stalk
• 1 medium Zucchini
• 1 medium Potato
• 1 small Onion
• 2 cloves Garlic
• 4 cups Low-sodium vegetable broth
• 1 cup Fat-free milk
• 1 teaspoon Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Fresh parsley
• 1 teaspoon Lemon juice

Directions

Step 1

Peel and dice the carrot, potato, and onion into small chunks. Slice the celery and zucchini. Mince the garlic cloves finely.

Step 2

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant, about 2 minutes.

Step 3

Add the carrot, celery, potato, and zucchini to the pot. Stir the vegetables to coat them in the olive oil mixture, cooking for about 3 minutes.

Step 4

Pour in the low-sodium vegetable broth, ensuring the vegetables are submerged. Bring the mixture to a gentle boil over medium-high heat.

Step 5

Reduce the heat to low, cover the pot, and let the vegetables simmer for about 15 minutes or until they are tender.

Step 6

Remove the pot from heat and allow it to cool slightly. Use an immersion blender to puree the soup directly in the pot until it is smooth. Alternatively, transfer the soup in batches to a countertop blender for blending.

Step 7

Return the blended soup to the pot. Stir in the fat-free milk, and season with salt, black pepper, and lemon juice. Heat the soup gently over low heat, making sure not to let it boil.

Step 8

Serve hot, garnished with freshly chopped parsley. Pair with whole-grain bread or a light salad for a complete meal.

Nutrition Facts

Serving size	(1898.2g)

Amount per serving	% Daily Value*
Calories	643.8

Total Fat 21.9g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 3.4g
Cholesterol 11.8mg	0%
Sodium 4097.2mg	0%
Total Carbohydrate 95.6g	0%
Dietary Fiber 10.6g	0%
Total Sugars 43.0g
Protein 16.9g	0%

Vitamin D 107.4IU	0%
Calcium 516.2mg	0%
Iron 3.1mg	0%
Potassium 2967.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 10.4%

Carbs: 59.1%