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Old 10-03-2010, 02:04 PM   #1
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Favorite Cream Soup?

I love creamed based soups. Since it is getting chilly here anyone have any low carb recipes they can share that are good?
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Old 10-03-2010, 02:12 PM   #2
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Check out LindaSue's recipes-Cauliflower Bisque is good.

Linda's Low Carb Menus & Recipes
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Old 10-03-2010, 02:26 PM   #3
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I haven't tried this before, but whenever I make "char's mushroom gravy" I can't help but think it would be the perfect base for a creamy mushroom soup. Not least because I usually want to just eat it with a spoon.
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Old 10-03-2010, 02:31 PM   #4
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Broccoli Cheddar
Pumpkin Mushroom
Clam Chowder
Crab Bisque
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Old 10-03-2010, 02:32 PM   #5
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Linda Sues cream of mushroom!
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Old 10-03-2010, 02:45 PM   #6
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crab bisque???? do you have a recipe???
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Old 10-03-2010, 03:21 PM   #7
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The Pumpkin Sausage soup. So good in the winter when it's cold.
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Old 10-03-2010, 06:22 PM   #8
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I make this really simple one from Suzanne Somers:

Cream of Green Chili Soup

1 (4 ounce) can whole peeled green chilies
1 chipotle chili (optional)
1 (14.5 oz) can chicken broth
4 ounces cream cheese
1/3 cup heavy cream
Salt & freshly ground black pepper

Put all ingredients in a blender or food processor and puree until smooth. Heat in a saucepan and serve immediately. If I want more protein I add either already cooked ground beef or chopped chicken.
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Old 10-03-2010, 07:58 PM   #9
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I used to love baked potato soup with all the fixins. Now I make it with cauliflower and you know what, I like it better.
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Old 10-03-2010, 09:39 PM   #10
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Quote:
Originally Posted by Perdita View Post
I haven't tried this before, but whenever I make "char's mushroom gravy" I can't help but think it would be the perfect base for a creamy mushroom soup. Not least because I usually want to just eat it with a spoon.
I thought the same thing, LOL! I think if you simply added half & half or more cream and stock, you'd have a dandy soup.

Here's another Creamy Green Chile soup too - everyone seems to love it.

http://www.lowcarbfriends.com/bbs/lo...ml#post9741041
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Old 10-04-2010, 02:43 AM   #11
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This is a perfect soup for the season. We had it in Aruba when we were there, and we loved it! When I asked for the recipe they gave me this. No amounts because it depends on how large the pumpkin is, how many people you plan to serve, and your own taste buds. I've made it several times -- usually for Thanksgiving dinner for a crowd -- and it never turned out exactly the same twice, but it was excellent every time!

Boonoonoonoos Pumpkin Soup

1 Pumpkin
Gouda Cheese
Heavy Cream
Salt & Pepper
Splenda

Cut the pumpkin and take out the seeds. Peel the pumpkin and cut it into cubes. Boil the cubes until they are soft. Separate the boiling water and boiled pumpkin.

Process the pumpkin meat in a blender or food processor. Put the blended pumpkin in a pan and add some heavy cream, and black pepper and salt to taste. Finish the blended pumpkin with boiled pumpkin-water to get a creamy soup, and heat almost to boiling. Top with shredded Gouda cheese and add the Caribbean touch by adding sweetener to taste.

To really show off this dish, cut the top off of the pumpkin, empty out the inside to make the soup, and pour the completed soup into the shell. This makes a beautiful fall dinner centerpiece.

Adapted from a recipe from Boonoonoonoos Caribbean Bistroquet, Aruba
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Old 10-04-2010, 02:45 AM   #12
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Quote:
Originally Posted by sistertzu View Post
I used to love baked potato soup with all the fixins. Now I make it with cauliflower and you know what, I like it better.
Do you have a recipe? It is getting colder here and I have been dreaming of soups!
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Old 10-04-2010, 02:49 AM   #13
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Here's another one we love. I often add some chunks of ham to this and serve it with my homemade flaxseed dinner rolls to make a nice, filling meal.

Broccoli and Cheddar Soup
Makes 6 servings

1 qt. chicken broth
4 oz. cream cheese
1 box (10 oz.) frozen chopped broccoli, cooked
dash Worcestershire sauce
Salt and pepper to taste
1 cup shredded Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 cup heavy cream

In a soup pot, bring the broth to a gentle boil. Cut cream cheese in small cubes, add to broth, and stir to melt. Add broccoli, Worcestershire sauce, salt, pepper, Cheddar and Parmesan. Stir until Cheddar has melted. Add cream slowly and heat for a minute more before serving.

Adapted from a recipe from "Sugarfree Quick and Easy!" by Deanie Comeaux Bahan

Last edited by enelkay; 10-04-2010 at 02:52 AM.. Reason: to add comment
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Old 10-04-2010, 07:52 AM   #14
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Not baked potato soup

3 cups cooked cauliflower (I use roasted)
1/2 small onion chopped
4 tablespoons butter
4 cups chicken broth
salt to taste
lots of black pepper
bit of white pepper
2 cups cream
1 cup sour cream

toppings
green onions chopped
bacon crumbled
cheddar cheese shredded

Melt butter in a saucepan, saute onion, add everything except cream and sour cream. Simmer for 20 minutes add in cream and sour cream warm through. Serve with green onions, bacon and cheese. I like to save out some sour cream for the top too.
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Old 10-04-2010, 10:37 AM   #15
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Oh, yum, I just love soups. I have made clam chowder using celeric. It is really good. Julie
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Old 10-03-2013, 11:44 AM   #16
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Costco Chicken Carcass Cream of Vegetable

I love cream soups and love the challenge of what to do with a Costco chicken carcass. Today I heated a half a stick of butter in a pan threw in a ton of minced garlic, added two containers of Trader Joe's Mirepoix (diced carrots, onion and celery) and sauted until translucent. Then I added heavy cream and the stock and chicken meat from the boiled up carcass (bones, gristle and most of the skin removed). Boiled again with a little ThickNotThin. As it was boiling, I threw in some leftover fresh broccoli spears I had sitting around. Salt and pepper to taste. It was so good. I'd say I got three dinners from a $4.99 chicken (chicken dinner with mashed faux on Sunday, Linda Sue's chicken pot pie on Tuesday, and the soup tonight). Plus I put aside about a cup of chicken remnants that didn't qualify for the soup and didn't have bones aside for the dog! Oh, and I didn't even mess up the kitchen since the veggies were pre-chopped for me courtesey of Trader Joe!

If anyone has any other favorite chicken soups or ideas of what to do with that leftover chicken (or turkey as we get closer to Thanksgiving), please add!
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Old 10-03-2013, 03:58 PM   #17
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Thanks for resurrecting this!! yummo!
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Old 10-03-2013, 05:08 PM   #18
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This is one of my favorite threads. Love soup.

Favorite Soups!
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Old 10-03-2013, 09:09 PM   #19
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Here's a couple that we've liked:

* Exported from MasterCook *

Langostino Cream Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Low Carb Soups, Chilis, & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound cooked langostino meat
1/3 cup dry sherry
1/4 cup butter
1/4 onion -- minced
2 cups heavy cream
1/2 cup water
1/8 teaspoon tarragon
salt and pepper to taste
2 cups shredded gruyere, emmental, fontina, or mozzarella cheese
1/2 cup heavy cream -- beaten to soft peaks
3 strips bacon -- fried crisp, drained, and crumbled

In small bowl, combine langostinos and sherry; set aside.

Melt butter in medium saucepan over low heat. Add onion and saute until translucent. Gradually stir in cream and water. season with tarragon, salt, and pepper and heat on low just until hot.

Stir in langostinos and sherry. Cover and heat gently over very low heat for 5 minutes. Add cheese and stir until melted and well blended. Do not boil!

Ladle into heated soup bowls and top with whipped cream and bacon crumbles. Garnish with a sprig of fresh tarragon, if desired.

You can substitute cut-up lobster meat or shrimp in this recipe.

Source:
"Low-Carbing Among Friends Vol. 3
- - - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

Chicken Cordon Bleu Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Low Carb Pork
Poultry Quick & Easy
Soups, Stews, & Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Cups Chicken Broth
12 oz. Ham - Diced
5 oz. Mushrooms - Chopped
4 oz. Onion - Diced
2 tsp. Tarragon
1 tsp. Sea Salt - More if desired
1 tsp. Black Pepper
1 lb. Chicken Breast - Trimmed of fat and cubed
3 Tbs. Garlic - Minced
3 Tbs. Salted Butter
1 1/2 Cup Heavy Cream
1/2 Cup Sour Cream
1/2 Cup Parmesan Cheese - Grated
4 oz. Swiss Cheese - shredded or cut up if you are using slices

Heat slow cooker on low setting.

To slow cooker add chicken broth, diced ham, chopped mushrooms, diced onion, tarragon, salt and pepper. Cover and let cook.

In large saute pan, over medium-high heat, pan sear chicken in butter and garlic until browned on both sides. Add chicken, along with all drippings from the pan to slow cooker.

Next, add heavy cream, sour cream, Parmesan cheese, and Swiss cheese. Cover and cook for 6 hours.

Serve and Enjoy!!
Makes 16 Servings:
1 Serving: 1 cup
Calories:178
Carbs: 2.75 net grams
Fat: 12 g
Protein: 16 g


Source:
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Old 10-04-2013, 09:53 AM   #20
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Simple cream of mushroom: chop and saute mushrooms with some sliced green onions and sliced celery until the veggies are cooked. Add chicken broth, salt, pepper and thyme (don't forget a pinch of thyme, it brings out the flavors)simmer a few minutes then add cream (I add about 3T cream for 1 cup of broth).
Simmer another 2-3 minutes then puree to desired chunkiness and simmer again to thicken slightly (if you want).
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Old 10-04-2013, 10:17 AM   #21
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Asparagus Soup
Makes 6 servings

1 lb. fresh asparagus
2-1/2 cups half & half
1-1/2 tsp. onion powder
1/2 tsp. salt
1/2 to 1 tsp. dry mustard
fresh ground black pepper to taste
fresh parsley sprigs or chives

Wash and trim asparagus spears, and steam until just tender. Chop the asparagus into 1-inch pieces, and place in a blender or food processor. Add the milk, onion powder, salt, and mustard, and blend at high speed until smooth. Pour into a pot, and heat over medium heat. Do not boil.

Pour into serving bowls, grind some black pepper on top, and garnish with parsley.

NOTE: You may substitute canned asparagus if necessary, but fresh is best.

Adapted from a magazine clipping in the family files of Nadine Keilholz
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