Healthy Creamy Soups

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.

COMMENTS	POSTED
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. — Anonymous	10/22/2010 - 7:19pm
Pureed white beans and potato flakes also make nice thickeners. — Anonymous	02/17/2010 - 10:46am
I like to use lite coconut milk instead of any kind of dairy. — Anonymous	12/13/2009 - 8:37pm
I use squash that I have pre-baked and then frozen. It is a quick, creamy, and rich tasting base for soups and casseroles. — Anonymous	10/28/2009 - 9:17pm
I like to add low-fat plain yogurt instead of creams/sour creams. — Anonymous	10/23/2009 - 1:02pm
fat free hal & half works well too. It has a heavy, creamy consistency. — Anonymous	10/22/2009 - 10:27pm