Creamy Soups
Replies
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My mom was saying when they lived in England she noticed they would thicken up there soups by pureeing some of the veggies in the soup and adding it back to the soup, as far as how much cream or cooking coconut milk( they have a nice thick culinary kind in the healthy food aisle) to add, I would probably go by taste and desired consistency on that one.2
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emmydoodles83 wrote: »My mom was saying when they lived in England she noticed they would thicken up there soups by pureeing some of the veggies in the soup and adding it back to the soup, as far as how much cream or cooking coconut milk to add, I would probably go by taste and desired consistency on that one.
I have a pretty janky immersion blender so it makes it chunky rather than smooth and creamy. That's why I was thinking about adding the cream.
Not sure if leeks and coconut milk go together, either...0 -
emmydoodles83 wrote: »My mom was saying when they lived in England she noticed they would thicken up there soups by pureeing some of the veggies in the soup and adding it back to the soup, as far as how much cream or cooking coconut milk to add, I would probably go by taste and desired consistency on that one.
I have a pretty janky immersion blender so it makes it chunky rather than smooth and creamy. That's why I was thinking about adding the cream.
Not sure if leeks and coconut milk go together, either...
do you have a food processor or blender? Immersion blenders aren't too expensive you could always try getting a better one. and I think the culinary coconut milk would be ok with it, but you won't know until you try
I've made buttery chive sauces with mine to spoon over scallops and mashed potatoes.
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emmydoodles83 wrote: »emmydoodles83 wrote: »My mom was saying when they lived in England she noticed they would thicken up there soups by pureeing some of the veggies in the soup and adding it back to the soup, as far as how much cream or cooking coconut milk to add, I would probably go by taste and desired consistency on that one.
I have a pretty janky immersion blender so it makes it chunky rather than smooth and creamy. That's why I was thinking about adding the cream.
Not sure if leeks and coconut milk go together, either...
do you have a food processor? and I think the culinary coconut milk would be ok with it, but you won't know until you try
Not quite yet. I have a NutriBullet but that doesn't do well (what with being upside down with hot soup and all). I've been working up the courage to drop the money on a VitaMix.0 -
emmydoodles83 wrote: »emmydoodles83 wrote: »My mom was saying when they lived in England she noticed they would thicken up there soups by pureeing some of the veggies in the soup and adding it back to the soup, as far as how much cream or cooking coconut milk to add, I would probably go by taste and desired consistency on that one.
I have a pretty janky immersion blender so it makes it chunky rather than smooth and creamy. That's why I was thinking about adding the cream.
Not sure if leeks and coconut milk go together, either...
do you have a food processor? and I think the culinary coconut milk would be ok with it, but you won't know until you try
Not quite yet. I have a NutriBullet but that doesn't do well (what with being upside down with hot soup and all). I've been working up the courage to drop the money on a VitaMix.
Oh I feel ya I haven't gotten the cahoneys to buy one of those yet.1 -
There is a substance called agar agar that can thicken soups and not add flavor, it's kinda like a gelatin powder and I believe vegans use it. https://www.google.com/search?rlz=1C1GGRV_enUS749US749&biw=978&bih=729&tbm=isch&sa=1&q=agar+agar+powder&oq=agar+agar&gs_l=psy-ab.1.1.0i67k1j0l3j0i67k1j0l5.13637.15870.0.17502.10.9.0.0.0.0.506.970.0j1j0j1j0j1.4.0....0...1.1.64.psy-ab..6.3.969.0...128.rz7aPo5m3QE
I have used it before it works well. Arrow root powder too is supposed to be a thickener like cornstarch2 -
http://www.thekitchn.com/soups-on-7-ways-to-make-any-so-106057
These people are smarter than me.
But I'd go with cream, because COME ON HEAVY CREAM IS DIVINE.
If you don't want cream, 6 and 7 were going to be my other suggestions.0 -
emmydoodles83 wrote: »There is a substance called agar agar that can thicken soups and not add flavor, it's kinda like a gelatin powder and I believe vegans use it. https://www.google.com/search?rlz=1C1GGRV_enUS749US749&biw=978&bih=729&tbm=isch&sa=1&q=agar+agar+powder&oq=agar+agar&gs_l=psy-ab.1.1.0i67k1j0l3j0i67k1j0l5.13637.15870.0.17502.10.9.0.0.0.0.506.970.0j1j0j1j0j1.4.0....0...1.1.64.psy-ab..6.3.969.0...128.rz7aPo5m3QE
I have used it before it works well. Arrow root powder too is supposed to be a thickener like cornstarch
Oh, I've seen that used on the Food Network! Thanks for the tips!!
Will update with final results.0 -
Instant mashed potato flakes will thicken the soup nicely. Not even joking.4
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I love my VitaMix, but my immersion blender does really well too (I think it was $30 for the Cuisinart one). I've thickened soups using blended starchy veggies like corn or potato, as well as cauliflower. Sometimes I add 1/4 cup heavy cream to make it extra-creamy. Starting with a creamy base, like a tomato or butternut squash bisque, also works.
Here is a recipe for a soup that's thick and creamy, that doesn't use cream or blended veggies at all. It's seriously my all-time favorite soup. These ingredients are all from Trader Joes but I'm sure you can find equivalents at any store if you don't have a TJ's neat you:
Chimmichurri Soup
* 1 lb sweet Italian sausage, uncased and cooked (so it resembles ground beef. I'm sure using ground meat of any type would work as well- just add extra spices to the soup)
* 1 bag frozen mixed veggies (whatever you like. I use a blend that includes corn, carrots, lima beans, peas, etc.)
* 1 bag frozen Trader Joe's chimmichurri rice
* 2 cartons (8 cups total) roasted red pepper & tomato soup
Just throw everything together and cook!1 -
I love my VitaMix, but my immersion blender does really well too (I think it was $30 for the Cuisinart one). I've thickened soups using blended starchy veggies like corn or potato, as well as cauliflower. Sometimes I add 1/4 cup heavy cream to make it extra-creamy. Starting with a creamy base, like a tomato or butternut squash bisque, also works.
Here is a recipe for a soup that's thick and creamy, that doesn't use cream or blended veggies at all. It's seriously my all-time favorite soup. These ingredients are all from Trader Joes but I'm sure you can find equivalents at any store if you don't have a TJ's neat you:
Chimmichurri Soup
* 1 lb sweet Italian sausage, uncased and cooked (so it resembles ground beef. I'm sure using ground meat of any type would work as well- just add extra spices to the soup)
* 1 bag frozen mixed veggies (whatever you like. I use a blend that includes corn, carrots, lima beans, peas, etc.)
* 1 bag frozen Trader Joe's chimmichurri rice
* 2 cartons (8 cups total) roasted red pepper & tomato soup
Just throw everything together and cook!
FYI, the prepared soup contains cream and pureed vegetables.0 -
I love my VitaMix, but my immersion blender does really well too (I think it was $30 for the Cuisinart one). I've thickened soups using blended starchy veggies like corn or potato, as well as cauliflower. Sometimes I add 1/4 cup heavy cream to make it extra-creamy. Starting with a creamy base, like a tomato or butternut squash bisque, also works.
Here is a recipe for a soup that's thick and creamy, that doesn't use cream or blended veggies at all. It's seriously my all-time favorite soup. These ingredients are all from Trader Joes but I'm sure you can find equivalents at any store if you don't have a TJ's neat you:
Chimmichurri Soup
* 1 lb sweet Italian sausage, uncased and cooked (so it resembles ground beef. I'm sure using ground meat of any type would work as well- just add extra spices to the soup)
* 1 bag frozen mixed veggies (whatever you like. I use a blend that includes corn, carrots, lima beans, peas, etc.)
* 1 bag frozen Trader Joe's chimmichurri rice
* 2 cartons (8 cups total) roasted red pepper & tomato soup
Just throw everything together and cook!
Thanks for the recipe!
For tonight I have one in mind, just trying to thicken it up.
On the other hand, it's officially above 70*, so the cold front is gone
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I love my VitaMix, but my immersion blender does really well too (I think it was $30 for the Cuisinart one). I've thickened soups using blended starchy veggies like corn or potato, as well as cauliflower. Sometimes I add 1/4 cup heavy cream to make it extra-creamy. Starting with a creamy base, like a tomato or butternut squash bisque, also works.
Here is a recipe for a soup that's thick and creamy, that doesn't use cream or blended veggies at all. It's seriously my all-time favorite soup. These ingredients are all from Trader Joes but I'm sure you can find equivalents at any store if you don't have a TJ's neat you:
Chimmichurri Soup
* 1 lb sweet Italian sausage, uncased and cooked (so it resembles ground beef. I'm sure using ground meat of any type would work as well- just add extra spices to the soup)
* 1 bag frozen mixed veggies (whatever you like. I use a blend that includes corn, carrots, lima beans, peas, etc.)
* 1 bag frozen Trader Joe's chimmichurri rice
* 2 cartons (8 cups total) roasted red pepper & tomato soup
Just throw everything together and cook!
FYI, the prepared soup contains cream and pureed vegetables.
Good point! The one I use for this recipe doesn't include cream but most prepared creamy soups/bisques probably do.0 -
I love my VitaMix, but my immersion blender does really well too (I think it was $30 for the Cuisinart one). I've thickened soups using blended starchy veggies like corn or potato, as well as cauliflower. Sometimes I add 1/4 cup heavy cream to make it extra-creamy. Starting with a creamy base, like a tomato or butternut squash bisque, also works.
Here is a recipe for a soup that's thick and creamy, that doesn't use cream or blended veggies at all. It's seriously my all-time favorite soup. These ingredients are all from Trader Joes but I'm sure you can find equivalents at any store if you don't have a TJ's neat you:
Chimmichurri Soup
* 1 lb sweet Italian sausage, uncased and cooked (so it resembles ground beef. I'm sure using ground meat of any type would work as well- just add extra spices to the soup)
* 1 bag frozen mixed veggies (whatever you like. I use a blend that includes corn, carrots, lima beans, peas, etc.)
* 1 bag frozen Trader Joe's chimmichurri rice
* 2 cartons (8 cups total) roasted red pepper & tomato soup
Just throw everything together and cook!
Thanks for the recipe!
For tonight I have one in mind, just trying to thicken it up.
On the other hand, it's officially above 70*, so the cold front is gone
It's been in the 80s here and I'm still eating soup! Once it's fall, I bring out the soup recipes regardless of the weather. I live in Southern California so if I only ate soup on cold days, I'd be very soup-deprived and sad, lol!1 -
Chaoyte. Or Tayote if you're in a latin american country.
Peel and dice the chayote, fry in a little butter with garlic and onion. Season with whatever you like. Then cook it in some chicken or vegetable broth until it is soft. Pulse it in a blender or food processor.
Super creamy, and like 30 calories a cup. You can eat it alone, or use it in other soups to make it creamy without the calories.
http://allrecipes.com/recipe/156544/chayote-soup/
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I puree all or some of the soup too. I will either put an immersion blender in the pot or take a few cups out and puree in a traditional blender and stir it back in. Another method to thicken soup is adding tempered egg like in the Greek soup Avgolemono. You add a cup of the hot soup broth to two beaten eggs very slowly until the egg is warm then put it back in the pot. You could try adding cornstarch or flour slurry too. I find cream adds richness but doesn't thicken it much unless you reduce it. Some chefs use a paste of flour and softened butter to thicken pan sauces I don't know how it will work in a soup.
soupspiceeverythingnice.blogspot.com/2012/12/cauliflower-leek-soup.html
soupspiceeverythingnice.blogspot.com/2013/10/lemon-chicken-and-vegetable-soup.html1 -
I wonder if instant potato flakes would work in your case? Just a thought.0
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I have not tried this just curious enough to google it. https://leaf.tv/articles/how-to-use-instant-potatoes-to-thicken-soup/0
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oooh! I made a really good creamy broccoli soup last night. IT's vegan and you use raw cashews to make it creamy. It was soooo good! I would swap the cream and milk for some cashews. Soak them first for about four hours. Here's the recipe for the broccoli soup. OH! And it's low fat, low calorie too
http://blog.fatfreevegan.com/2013/12/ridiculously-easy-cream-of-broccoli-soup.html0 -
Instant mashed potato flakes will thicken the soup nicely. Not even joking.
^^^^^this^^^^ and it doesn’t take much so it won’t be that many added calories. There is a turkey meatball creamy tomatoey soup I found online that is low calorie that I will be making tomorrow for meal prep and it calls for 3 wedges of laughing cow lite creamy Swiss cheese. That could work too.1
I guess I skim more than I thought. Oops! 
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