Cream soups are delicious, but they can be quite high in calories - mostly because of cheese or other creamers that cooks use.
Meanwhile, when you cook these soups at home, you can use low-cal versions of different foods to make this dish healthier.
Here are some tips on how to cook a low-cal cream soup while keeping it delicious.
Prepare the Aromatics
Heat olive oil in a large pot over medium heat. Add finely chopped onions and minced garlic. Sauté until they become translucent and aromatic.
Introduce the Vegetables
Incorporate the mixed vegetables into the pot. Stir and cook for about 5-7 minutes until they slightly soften and begin to take on some color.
Broth Infusion
Pour in the low-sodium chicken or vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat and let it simmer until the vegetables are tender and infused with flavor.
Smooth Texture
Use a blender or an immersion blender to puree the soup until it reaches a smooth consistency. Be cautious while blending hot liquids.
Creamy Addition
Integrate the low-fat milk into the pureed soup, stirring continuously. This adds a creamy texture without piling on the calories.
Seasoning Symphony
Season the soup with salt, pepper, and your preferred herbs or spices. Taste as you go, adjusting the seasoning to suit your palate.
Simmering Harmony
Allow the soup to simmer for an additional 10-15 minutes, allowing the flavors to meld and develop.
Serve with Style
Ladle the low-calorie cream soup into bowls. For a touch of elegance, consider garnishing with a sprinkle of fresh herbs or a swirl of low-fat yogurt.
