Cream of broccoli soup -- low carb?
 

Hi,

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?

Behlor

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.

Tiva,

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

Microwave instructions:
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.

Stovetop instructions:
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.