Low Carb Cream Of Anything Soup and you will need a stick blender to make them.
I cook 2 or 3 large heads of cauliflower at a time, squeeze out as much water as possible, take my stick blender to it, and then freeze it measuring about 1½ cups at a time so I always have it either as a mashed potato substitute or to thicken soups. The soup shown is a cream of broccoli but as I say below, it could be anything.
I suggest chicken base in lieu of salt because it has a depth of flavor that salt does not have. I have always use this Premium Chicken Base.
The link is in case anyone is interested in any of the R L Schreiber Bases. They have every imaginable base there is. I only know about them because of my association with the food industry. If you actually end up ordering any of them you will need to call in the order and best to ask for Irene Ames. You will see this used many times in my recipes. Best to order the 2.5 lb sizes which fits well in your fridge. Main site is rlschrieber.com and they have many many products.
Porcini Dust is used as an addition to enhance mushroom soup.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- ¾ C Onion Small Dice
- 2 T Butter, Olive or Coconut Oil
- 3 C Water
- 2 C Heavy Cream
- 1 T Chicken Base Paste*** ( I use a premium chicken base made by R L Schreiber)
- 1-2 C Cauliflower Puréed with stick blender depending on how thick you want your soup.
- Pinch of Nutmeg
- Fresh Pepper to Taste
- Correct Seasoning When Finished.
- Sauté onion in oil until translucent. Remove half.
- Add water, chicken base, cauliflower, and ½ of any blanched or sautéed vegetable you want (Broccoli, Mushrooms, Asparagus, etc.) and use stick blender to puree all.
- Add heavy cream and remaining ½ of your cooked vegetables, stir, and heat to temperature.
- If too thin add more cauliflower/if too thick add more water or cream.
- Season soup to taste with chicken base and pepper. (I have been using RL Schreiber Bases for years)
- If making mushroom soup add 2 t porcini dust. Wow, this makes the best mushroom soup ever.
- Makes 6-7 Cups
- 6 Servings
- Calories, and carbs will vary according to ingredients but will be very low carb.
- Variations: blanched broccoli, sautéed mushrooms, sautéed leeks, blanched asparagus, canned diced tomatoes, poached and pulled chicken/pork and whatever else you can think of.
- If using leeks and or onions puree all together and this will give you a soup so similar to vichyssoise you will not be able to tell the difference. You might serve this with drizzled melted butter, a dollop of sour cream, and topped with chives.
- Other great low carb additions to your soups might be lardons, bacon, Andouille, kielbasa, or your own choice of sausage and of course any number of cheeses.