(this is an updated post from May 2012)
The most popular recipe on my site is the Tomato Basil Parmesan Soup. Although it tastes extremely awesome, it’s probably not the healthiest soup on the planet (butter, cream, cheese…). I’ve received many requests to lighten that soup up. That’s where this recipe comes in. I lightened it up by using more veggies and less butter. I also used skim milk in place of heavy cream. With only 150 calories per serving you’ll be surprised at how yummy it tastes! Use an immersion blender if you’d rather have a smooth consistency or leave it chunky if you like it that way. It’s up to you. Enjoy!
The most popular recipe on my site is the Tomato Basil Parmesan Soup. Although it tastes extremely awesome, it’s probably not the healthiest soup on the planet (butter, cream, cheese…). I’ve received many requests to lighten that soup up. That’s where this recipe comes in. I lightened it up by using more veggies and less butter. I also used skim milk in place of heavy cream. With only 150 calories per serving you’ll be surprised at how yummy it tastes! Use an immersion blender if you’d rather have a smooth consistency or leave it chunky if you like it that way. It’s up to you. Enjoy!
Makes 8 servings
Ideal slow cooker size: 6 quart
Cooking time: 5-7 hours
1 cup finely diced celery
1 cup finely diced onion
1 cup grated zucchini or grated carrots (or both)
2 (14 oz) cans diced tomatoes
1 bay leaf
1 tsp dried oregano
1 Tbsp dried basil
4 cups water
2 tsp Shirley J chicken bouillon or 4 tsp regular chicken bouillon granules (If you’re vegetarian you can substitute vegetable broth in place of the water and bouillon)
1/4 cup butter
1/2 cup flour
1 cup Parmesan cheese, grated
1 cup warmed skim milk
1 tsp salt
1 tsp pepper
1. Place celery, onion, zucchini, tomatoes, bay leaf, oregano, basil, water and bouillon in slow cooker.
2. Cover and cook on LOW for 5-7 hours, or until vegetables are tender.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add in about half the flour. Stir constantly with a whisk for 2-3 minutes. Slowly stir in 1 cup hot soup. Whisk and slowly add in the rest of the flour. Add another 3 cups and stir until smooth. Add all back into the slow cooker. (If you want, you can use an immersion blender to make everything smooth and creamy)
4. Stir and add the Parmesan cheese, warmed milk, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
Total calories per 1 cup serving: 150
Had this delicious soup at my daughter’s twice now. It really is tasty & I plan to make it soon.
You must have an awesome daughter 🙂
This looks delicious will definitely make to night thank you Karen.
You’re welcome!
This looks delicious will definitely make to night thank you Karen.
We don’t like carrots very much so we leave that out. I add a can of corn and a couple of cut up chicken breasts. We use reduced fat milk instead of half and half. This is one of our favorite meals and meets all the health requirements of my husband’s diet!
I never thought of adding corn or chicken! I love all the comments on this post and the variations that everyone does 🙂
Do you think this would freeze well? I'm thinking of doubling the recipe and freezing in individual containers for quick grab and go lunches during the week. Thanks!
Yes, I think it would work!
This looks incredible Karen! I'm putting this on the menu this week 🙂
Hope you like it! We did!
Hi- I know it says 8 servings, but just wondering what a serving is for 150 cal? 1 cup? Thanks
You know I'm not exactly sure on that. When I made the recipe I calculated how much it would be for all of it and divided by 8. So I guess 1/8 of what it makes. That's not much help is it? I'll have to be more exact next time.
Haha that's ok! I'm trying to count calories or else I wouldn't care. I will just have MyFitnessPal estimate for me 😉 Thanks for the recipe !
This soup was absolutely delicious and so easy to make. Can't wait to try another recipe.
Thanks
I made this last night, it was delicious! I used 'can't believe its not butter' and didn't notice a change in taste at all… Definitely didn't taste lowfat! Loved it