5 Weight Watchers Soup Recipe

Preparing one of these 5 Weight Watchers soup recipes will provide filling and nutritious meals for the whole family to enjoy. Each Weight Watchers soup listed is two Weight Watchers points or less per serving, but does not skip out on taste by including fresh vegetables and herbs. Try all five Weight Watchers soup recipes to see which you enjoy best.

Zero-Point Weight Watchers Vegetable Soup

• 6 cups vegetable broth
• 2 carrots, diced
• 1 onion, diced
• 1 bell pepper, diced
• 1 stalk celery, diced
• 2 zucchini, diced
• 2 cups broccoli, chopped
• 2 cups cauliflower, chopped
• 2 cups cabbage, shredded
• 2 cups Swiss chard, chopped
• 2 cloves garlic, minced
• 2 tsp. thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. lemon juice
• 2 tbsp. parsley

1. Combine broth, carrots, onion, bell pepper, celery, zucchini, broccoli, cauliflower, cabbage, Swiss chard, garlic and thyme in a large stick pot. Cover and bring to a boil, then simmer for ten minutes.
2. Add salt, pepper, lemon juice and parsley. Cook until vegetables are tender. Carefully puree the soup if desired or serve as is.

Weight Watchers Cream of Tomato Soup

• Non-stick cooking spray
• 2 leeks, chopped
• 8 tomatoes, chopped
• 1 bay leaf
• 1 tsp. thyme
• 4 cups vegetable broth
• 1 tsp. basil
• Dash of salt
• Dash of pepper
• 12 oz. fat-free evaporated milk

1. Lightly coat a large skillet with non-stick cooking spray. Saute leeks until tender over medium heat.
2. Stir in tomatoes, bay leaf and thyme. Simmer for five minutes.
3. Mix in broth. Cover and simmer for about ten. Remove bay leaf and discard.
4. Puree mixture until smooth. Reduce heat to low and stir in basil, salt, pepper and milk. Cook until heated through.

Weight Watchers Cream of Broccoli Soup

• 1/4 cup water
• 1 onion, chopped
• 1 clove garlic, minced
• 4 cups fat-free chicken or vegetable broth
• 2 lbs. broccoli, chopped
• 1 cup fat-free evaporated milk
• 1/2 tsp. thyme
• Dash of salt
• Dash of pepper

1. Cook onion and garlic in water in a large stock pot until tender.  Drain any liquid.
2. Stir in broth and broccoli.  Bring to a boil then reduce heat and cook uncovered for 8-10 minutes.
3. Puree until smooth using an immersion blender.  Stir in milk, thyme, salt and pepper.  Cook until heated through.

Weight Watchers Tortilla Soup

• 4 corn tortillas
• 1/2 tsp. garlic salt
• 1/4 tsp. chili powder
• 2 tomatoes, chopped
• 2 onion, chopped
• 1 clove garlic, minced
• 1 chili pepper, seeded and chopped
• 1 bell pepper, seeded and chopped
• Non-stick cooking spray
• 2 cups fat-free chicken broth
• 2 tbsp. cilantro, chopped
• Dash of salt
• Dash of pepper

1. Preheat oven to 400 degrees. Sprinkle tortillas with garlic salt and chili powder. Slice tortillas into strips and place on an ungreased baking sheet. Bake for eight to ten minutes then allow to cool.
2. Combine tomato, onion, garlic, chili pepper and bell pepper in a food processor. Pulse to finely chop.
3. Saute vegetables in a stock pot lightly greased with non-stick cooking spray. Stir frequently, cooking until vegetables are tender.
4. Stir in broth, cilantro, salt and pepper. Cover and simmer until heated through.
5. Divide soup into four serving bowls and top with tortilla strips.

Weight Watchers Pea Soup

• 2 potatoes, peeled and chopped
• 2 cups leeks, chopped
• 2 cloves garlic, minced
• 3 1/2 cups fat-free chicken broth
• 1 tsp. salt
• 1/4 tsp. pepper
• 10 oz. peas
• 3 tbsp. dill
• 1/2 cup fat-free plain yogurt
• 1/4 cup tomatoes, chopped

1. Add potatoes, leeks, garlic and broth to a stockpot. Season with a dash salt and pepper. Bring to a boil then simmer, covered, until potatoes are tender.
2. Stir in peas and one tablespoon of dill. Cook until heated through, then carefully puree soup using an immersion blender.
3. Combine yogurt and remaining dill in a separate bowl. Divide soup into six serving bowls. Top each serving with yogurt mixture and tomatoes.