Cream of broccoli soup -- low carb?
How do I make cream of broccoli soup low-carb? I plan to eat it for dinner along with green beans and salad, yet the typical recipes ask for roux (flour and butter.) Any suggestions?
For a cream of vegetable soup I just cook the vegetables (4 cups chopped), herbs (I love oregano), and seasonings (garlic for me!) in 2 T butter or olive oil, then stir in 3-4 cups of homemade stock and simmer. I then add 8 ozcream cheese and 1 cup of heavy cream just before serving. The cream cheese thickens it up a bit more than heavy cream alone. I think I first read this trick in one of the Moosewood Cookbooks. You can change all the proportions if you prefer a richer or less rich soup. Pureed steamed cauliflower also adds body to soups.
Thanks for the advice... I don't have cream cheese, but I'll try the recipe besides :) Behlor
Cauliflower is also a great thickener- if you cook down some cauliflower first, and puree it, then add it to your broth, cream and cheese and broccoli, it is yummy. I like to cook down the vegetables together, and puree them. It is green, smooth and so healthy!
I always make this one. I found it on Suzanne Somers website years and years ago. It's VERY good! I make it in the microwave.
September's Simple & Delicious Broccoli Cheese Soup
This recipe is SO easy and absolutely delicious! I usually make just a bowl at a time, but you can adjust the ingredients to suit your needs. I've included directions for both stovetop and microwave as I've done it both ways. This is a very very thick and rich soup. I am not a real fan of cream soups, but this one I adore! I hope you enjoy it as well.
1/2 cup cooked broccoli, chopped coarsely
1 cup cream
1/2 cup grated cheddar cheese
1 tablespoon butter
salt & pepper
Place the cream into a large microwave safe bowl. Heat for 2 minutes. Stir, return to microwave, and heat for 2 more minutes.
Throw in rest of ingredients. Heat for another minute or two. The cream will thicken up and be very bubbly. The soup will be VERY hot.
Place cream in a saucepan and heat over medium heat till reduces by 1/4.
Add in broccoli and heat for 2 minutes or until broccoli is heated through. Whisk in cheese butter, salt and pepper. Heat through.
I like this one and it's very easy to make:
EMERALD ISLE SOUP
1/4 cup leeks or onions, chopped (about 3/4 ounce)
1-2 tablespoons butter
16 ounces frozen broccoli
2 cups chicken broth
Salt and pepper, to taste
1 cup heavy cream
Pinch nutmeg, optional
Sauté the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes. Puree in a blender or with a stick blender until smooth and thick. Stir in the cream and blend well. Adjust seasoning and add nutmeg, if desired. Reheat if necessary.
Makes about 6 servings
Per Serving: 204 Calories; 19g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Just purree the broccoli in the soup! If you like it chunky, scoop out some of the broccoli and set aside to add back in after blending.
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