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.
But there's no reason it has to be that way. You can get all the creaminess of a traditional version of a cream-based soup, with a fraction of the fat and calories. In fact there are more than a dozen fabulous creamy soup recipes packed into our soon-to-be-released new book, Comfort Foods Made Healthy. Some of our favorite creamy classics made healthy include Creamy Porcini Barley Soup, Cheddar-Ale Soup and Corn & Bacon Chowder.
Here are some of the tricks that we used to make these soups creamy and rich, while keeping them healthy:
- Use reduced-fat milk thickened with flour.
- Use just a touch of cream or butter for flavor.