If there is one soup that I love, it’s French Onion. It’s rich, decadent, and delicious. However, since I became a vegetarian, I realized that this soup is actually made with a beef broth base (no!!), and although I may have had it a few times since becoming a veggie (give me a break!), I wanted to find a way to make it using a vegetable base. Turns out making it with vegetable broth is just as delicious, as long as you give the onions the time it takes to carmalize and brown.
I also decided to lighten it up a bit, and make it into a super low calorie meal. Adding bread and cheese adds around 200 calories, but this soup is only about 70 calories to begin with, so it’s an addition you can afford even when you are watching what you are eating. BUT, trust me when I say, this does not taste like a low calorie soup. It is rich even after the healthy modifications.
If you aren’t a vegetarian, you can surely use beef broth. It probably adds a bit of depth that is difficult to achieve with the veggie broth (not gonna lie!), but even when made with the veggie broth, there is little left to be desired.
More soups you might love:
- Hamburger Soup (Instant Pot & Stove Top)
- Healthy Instant Pot Lasagna Soup (vegetarian and meat option)
- Instant Pot Potato Soup (with bacon and cheese)
- Instant Pot Loaded Cauliflower Soup (low carb)
- Chicken Tortilla Soup (Crock Pot)
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This Skinny French Onion Soup is vegetarian and low calorie! It is decadent even with the healthy modifications!
- 4 sweet onions onions sliced
- 2 TBS butter
- 1 TBS Worcestershire sauce
- 1 TBS balsamic vinegar
- 3 garlic cloves minced
- 2 tsp brown sugar
- 1/2 tsp pepper
- 1/2 tsp salt
- 3 TBS all-purpose flour
- 64 ounces beef or vegetable I used vegetable
- 2 TBS fresh thyme
- French bread add calories
- Low fat cheese I used Havarti, but swiss is good too….add calories
Place a large stock pot over medium heat. Add onions, butter, Worcestershire sauce, vinegar, garlic, brown sugar, salt, and pepper. Cook until onions begin to brown and caramelize, stirring occasionally (about 30 minutes for me, slow is good here).
Stir in the flour and let cook for 2-3 more minutes.
Add the broth and thyme. Cook on low for at least 20 minutes (I let simmer for 45 minutes, the longer the better)
Place in individual bowls, and slice a small piece of bread and place on top of the soup. Cover with one slice of cheese and broil for 3 minutes or until browned and bubbly.
Servings: 8 cups
Serving Size: 1 cup
Nutritional Info: 74.1 calories, 3.7g of fat, 7.4g of carbohydrates, 1.1g of fiber, 3.2g of protein
2 WW points per cup