Comforting Low-Calorie Vegetable Soup Recipes to Savor and Enjoy

One of my go-to suggestions as a nutritionist with more than 7 years of experience helping clients improve their health by dietary adjustments is boosting vegetable intake. Vegetables offer our bodies vital minerals, vitamins, fiber, and antioxidants. Still, I know that merely advising customers to “eat more veggies” isn’t always motivating or helpful. Here we will explore the Comforting Low-Calorie Vegetable Soup Recipes to Savor and Enjoy.

I so enjoy suggesting vegetable soups! Easy to pack in many portions of vegetables, soup is a filling, comforting meal. The secret is selecting low-calorie foods so you may enjoy a large quantity without going overboard on calories.

I will highlight in this post my best low-calorie, comforting vegetable soup recipes that I regularly suggest to clients. These great soups make getting your daily vitamin and vegetable intake simple.

Broccoli Cheddar Soup 

Although the sharp cheddar cheese makes this soup taste decadent, it has very few calories. It’s less in calories and fat if you substitute chicken broth and reduced-fat milk for heavy cream. The broccoli supplies vitamins C and K.

I advise substituting part-skim mozzarella cheese for full-fat cheddar to cut the calorie count in this soup. Still, you’ll get the cheesy taste for less calories. I also advise pureeing the soup to give it a rich, creamy texture free of cream!

 

Many of my customers who are seeking comfort food that fits their calorie count have found great delight in this broccoli cheddar soup. It fulfills that want for something decadent and is warm and filling.

Roasted Cauliflower Soup

Roasting cauliflower accentuates its inherent sweetness and adds an amazing taste to this soup. This soup is so delicious when combined with onions, garlic, and warming spices like cumin and paprika you won’t miss the cream.

I base it on vegetable broth and almond milk to help to control the calories. A little cream cheese lends richness without loading too many calories. Antioxidants and vitamin C abound from the roasted cauliflower.

I usually toss canned white beans or chickpeas for an extra boost in nutrition. Their smooth blending into the soup adds plant-based protein, fiber, and minerals including iron, magnesium, and zinc.

Clients switching to a plant-based diet especially love this cauliflower soup. It offers a bowl full of vegetables and is filling and satisfying. Roasting the cauliflower caramelizes its natural sugars, so accentuating their sweetness.

Creamy Zucchini Soup

One of the most flexible and low-calorie vegetables is zucchini. That is ideal for a light, but creamy soup.

I use unsweetened almond milk and a little part-skim ricotta cheese to get a rich, creamy texture without piling on calories. The basil gives a fresh taste; the zucchini supplies vitamin C.

Since the skin of zucchini is so thin and blends naturally into the soup, one of my suggestions is to skip peeling it since it contains good nutrients. To make this soup more filling, I also usually toss white beans or chickpeas.

For clients watching their calorie count, this zucchini soup makes a quick light lunch or starter. The creamy consistency lessens desire for more high-calorie choices. That it fits several servings of vegetables into one large bowl makes me happy.

Simple Lentil Soup 

The star of this filling soup are simple lentils high in protein. Along with the sweetness from the carrots, vegetables including celery and onions provide aromatics and nutrients.

I start by boiling the lentils in vegetable broth instead of oil to help to control calories. Taste layers are added by herbs including bay leaf, thyme, and cumin. Just before serving, a bit of lemon juice accentuates every taste.

Along with plant-based protein, iron and potassium, the lentils supply fiber to help digestive health. Celery contains vitamin K; carrots add vitamin A. In an easy, low-calorie soup, this is a nutritional powerhouse overall.

I suggest this lentil soup to customers as a main vegetarian dinner filling. The lentil’ protein gives long-lasting energy and makes it satisfying. Using pantry basics makes it also easy and reasonably priced.

Tuscan White Bean Soup 

Along with a boost of plant-based protein, white beans give this soup a creamy, pleasing texture. Rosemary, garlic, and Parmesan cheese among zesty Tuscan tastes create a luxurious treat.

I base it on vegetable broth to keep it low-calorie rather than oil or cream. Sauting the aromatics just requires light olive oil or cooking spray. To help control calories, I also advise using part-skim mozzarella and eating light on the Parmesan.

White beans provide this soup fiber, protein, iron, magnesium, and potassium. The spinach supplies vitamins A, C, and K. It is a one-pot nourishing dinner.

I recommend this soup to customers seeking a soothing dinner without compromising their calorie counts. The tastes from Tuscany make one feel decadent and fulfilled. Additionally controlling cravings and hunger is the protein and fiber.

Conclusion

These mouthwatering low-calorie soup dishes should motivate you to savor more filling bowls of vegetables. Soup makes it so easy to get multiple servings of vegetables in one meal, while keeping calories under control.

As your nutritionist, I’m always happy to provide more personalized soup recommendations based on your preferences and nutrition goals. Feel free to get in touch if you need any more low-cal veggie soup inspiration!