Decadent cream-based soups are some of my favorite candidates for EatingWell’s makeover treatment. I love a good challenge and creamy soups are typically loaded with saturated fat and calories precisely because of that quality we love about them: their creaminess. In most cases it’s achieved with (what else?) cream and butter.
fat free hal & half works well too. It has a heavy, creamy consistency.
10/22/2009 - 9:27pm
I like to add low-fat plain yogurt instead of creams/sour creams.
10/23/2009 - 12:02pm
I use squash that I have pre-baked and then frozen. It is a quick, creamy, and rich tasting base for soups and casseroles.
10/28/2009 - 8:17pm
I like to use lite coconut milk instead of any kind of dairy.
12/13/2009 - 7:37pm
Pureed white beans and potato flakes also make nice thickeners.
02/17/2010 - 9:46am
Silken tofu is a great way to make soups creamy and to add protein. Tofu is also ideal for dips, puddings, cheese cake and smoothies. After forty years of being a vegetarian, I 'm still discovering new ways for using the various textures of tofu now available in most super markets.