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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 POSTEDsort icon

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

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