Healthy Soup Recipes: Caramelized French Onion, Asian Noodle Veggie

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It's still winter, which means it's TOTALLY still soup season. These multi-serving recipes are souper easy and yield crazy-amazing results!

Caramelized French Onion Soup

1/4th of recipe (about 1 cup): 128 calories, 5.5g fat, 799mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- PointsPlus® value 4*

French onion soup is DELICIOUS but, sadly, it's frequently fattening. This recipe delivers on the deliciousness but spares you the fattiness!

2 slices light bread
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 cups thinly sliced sweet onion
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 tsp. chopped garlic
4 cups reduced-sodium beef broth
1/4 tsp. ground thyme
4 slices reduced-fat provolone cheese (like the kind by Sargento)

Lightly toast bread. Cut each slice into 4 squares.

Bring a large pot sprayed with nonstick spray to medium-high heat. Add butter, and let it coat the bottom of the pot. Add onion, salt, and cayenne pepper. Cook and stir until slightly softened, about 3 minutes.

Reduce heat to medium low. Stirring frequently to ensure onion doesn't burn, cook for 10 minutes.

Add garlic and continue to cook, stirring frequently, until onion has browned and caramelized, 5 - 10 minutes.

Carefully add broth to the pot, and raise heat to medium high. Add thyme, and cook and stir until hot, about 5 minutes.

Once ready to serve, evenly distribute onion-broth mixture into four microwave-safe bowls, about 1 cup each.

Top each with two squares of toasted bread, followed by a cheese slice. Microwave until cheese is hot and begins to bubble, about 2 minutes. Enjoy!


HG Alternative: Instead of microwaving your soup, preheat oven to broil. Assemble soup in four mid-sized oven-safe bowls. Broil until cheese is hot and begins to bubble, about 2 minutes. 

Asian Noodle Veggie Soup

1/8th of recipe (about 1 cup): 53 calories, <0.5g fat, 705mg sodium, 10.5g carbs, 3.5g fiber, 4g sugars, 3g protein -- PointsPlus® value 1*

This meatless recipe makes a nice big batch of super guilt-free soup. Share it with friends, or keep it all to yourself and enjoy it for days...

2 bags House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
1 cup roughly chopped onion
1 cup chopped carrots
2 tsp. chopped garlic
1 1/2 tsp. chopped fresh ginger
5 cups fat-free vegetable broth
One 15-oz. can straw mushrooms, drained
One 8-oz. can sliced bamboo shoots, drained
2 cups roughly chopped baby bok choy
1 cup halved sugar snap peas
2 1/2 tsp. reduced-sodium/lite soy sauce
1/4 tsp. red pepper flakes
1/4 cup chopped scallions
Optional seasonings: salt and black pepper

Use a strainer to rinse and drain noodles. Pat dry. In a large microwave-safe bowl, microwave noodles for 2 minutes. Drain excess liquid and thoroughly pat dry. Roughly cut noodles.

Bring a large pot sprayed with nonstick spray to medium heat. Add onion, carrots, garlic, and ginger. Cook and stir until veggies have slightly softened and garlic is fragrant, about 5 minutes.

Add noodles and all remaining ingredients except scallions. Set heat to high, and bring to a boil.

Reduce to a simmer. Cook and stir until veggies are soft, 15 - 20 minutes.

Serve sprinkled with scallions, and enjoy!


Hungry for More Soup?

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Have you been celebrating National Potato Lovers' Month, a.k.a. February? If not, there's still time -- make these Cheeseburger Mashed Potato Parfaits ASAP!

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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints
® trademark.

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