Healthy but creamy/thick soup recipes????

Butternut squash hot vanilla chicken soup

The vanilla adds a smooth touch to the hot pepper.

1 butternut squash
4-6 chicken breasts
1 box (4 cups) low sodium/low fat broth
olive oil
1 medium sweet onion
garlic (to taste & optional
hot pepper (to taste & optional)
vanilla bean (optional)

Roast the squash either in pieces or whole, until soft. While squash is roasting, sautee onion, garlic and hot pepper in skillet. You can brown the chicken breasts in the skillet as an option.

When the squash is soft, place in a blender or food processor with broth and sauteed stuff (minus the chicken) from the skillet until smooth. Place the blended squash into a slow cooker and mix in a split and scraped vanilla bean (with scraped seeds). Add chicken and cook on low, 4-6 hours.

Remove chicken breasts and pull apart with forks, remove vanilla bean and serve warm.

If you have an immersion blender, it's really easy to make healthy soups that are "creamy" and/or thick.

Anything that is bean based...winter squash based...once they're done, put the immersion blender in it and puree it until it's thickened to your liking. You can do the same with a blender or food processor, but it can be messy.

potato soup!

2 russet potatoes, diced (I'm too lazy to bake them and the potatoes stay intact this way)
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
3 cloves minced garlic
2 quarts low sodium fat free chicken broth
1 medium to large head of cauliflower, cut into florets

bring 3-4 cups of chicken broth to a boil, add the cauliflower and boil for 3 minutes until it starts to soften. puree until completely smooth and set aside. sauté the onion, carrot and celery in a little olive oil until soft, then add the potatoes and garlic. cook a few more minutes then add the chicken broth and cauliflower mixture, let it boil down until the veggies are fully cooked. I'll add some parsley toward the end of cooking and add a little crispy bacon and shredded cheese as a garnish, comes out to around 200 calories per 2 cup serving with the garnishes depending on brand and such.

This turkey kielbasa soup/stew is really good. Really.


1 pound turkey kielbasa sausage, cut into 1 inch pieces
1 tablespoon butter
1 (14 ounce) can beef broth
1 (10.75 ounce) can tomato soup
1 1/2 cups water
3 cups shredded cabbage
1 onion, chopped
1/2 cup diced green bell pepper
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup sour cream

In a large saucepan over medium heat, cook sausage in butter until brown. Pour broth, tomato soup and water into pan with sausage. Stir in cabbage, onion and bell pepper and season with salt and pepper. Bring to a boil, then reduce heat and simmer 45 minutes, or until flavors are well blended. Stir in sour cream and heat through before serving.

Just typing it out makes we want to have this for dinner tonight. You can omit the butter, use low sodium/fat broth and soups, etc. but I do not recommend using anything but the full fat sour cream. The light/FF stuff does not melt into the soup properly.

This makes 6 servings and for one you're looking at ~200 calories and 13g protein.

http://paleocomfortfoods.com/recipes/creamy-dairy-free-tomato-soup/

This is a delicious tomato soup, made with coconut milk. You have to use fresh basil because it makes it complete. I don't even usually like tomato soup, but this changed my mind. You do need a blender for this.

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I have a tomato soup recipe....that I throw together. Usually half of an advocados (makes it creamy), 3 or 4 Roma tomatoes, or 1 big fat tomato. 1–2 celery sticks. 1/4-1/2 onion...or no onion. 1 red pepper. Some lemon juice. And basil...plus Anything else to give it more flavor.

bumping so I can try some of these yummy soup recipes... tis the season!

If youre not too worried about carbs, blending a potato can make any soup creamier. When making Broccoli soup, I always add a few boiled potatos in with the immersion blender so that it because really thick and creamy, no cream or anything needed. But I always love to ladle out a few spoonfuls of my broccoli so that once whatever in the pot is blended and creamy, I can add back the ladle fulls of chunky broccoli. Its soooo gerrrrrd.

Last week, I made white Chili (using Chicken, Northern Beans, hence why its called white), and kept it at a soupy texture because I wanted it to be like a soup. It was heaven. Try turning Chili recipes and stuff into soup. It's amazing!

I like this one for cream of mushroom-- it uses a vegetable puree to thicken the base instead of heavy cream.

http://juliasalbum.com/2012/12/easy-homemade-creamy-wild-mushroom-soup-recipe-with-shiitake/