How to Prepare for Rich Cream-Style Soup Using Fat Ingredients

Ideas for creating low-fat cream-style soup includes the use of pureed vegetables as a base, finishing the soup with fat-free half and half, or by using skimmed milk. 

Soup recipes are comfort food stand-bys for both cold days and light summer dinners. Cream-style soups are popular both for their texture and creamy taste. When you create creamy and cream-style soup at home, there are many opportunities to review a favorite recipe to make it lower in fat. Use pureed vegetables or nonfat evaporated milk as an ingredient is just a few ideas for low-fat creamy soup. 

Enrich with Fat-free half and half at the end 

Whole milk is sometimes added at the end of a recipe to give extra richness and body to soup. Fat-free half and half can break if added to the recipe in cooking and boiling, but is great for finishing. Use it at the end of cooking when the soup is taken out of heat or soup ingredients are pureed. Alter the recipe and enrich the soup slightly before serving with fat-free half and half too little wealth in the end. 

Replace cream with nonfat condensed milk 

For recipes that require cream during cooking, evaporated nonfat milk is a great alternative. It gives the body as cream and can be cooked without it separates. Nonfat evaporated milk has been found in other canned milk, and 2 percent evaporated milk. 

Use skimmed milk instead of whole milk 

Whole milk provides a good base for creamy soups, and also unnecessary fat. Each cup whole milk add nearly 150 calories and 58 grams of fat to a recipe. In contrast, each cup of skim milk is fat-free by about 80 calories. 

Make a Roux with Trans-fat Free Margarine or vegetable oil 

Replace vegetable oil or trans-fat free margarine (or sometimes both) instead of whole butter in a roux creates a cholesterol-free and flavorful white sauce. Roux, made with whole butter can be cooked until it is almost black, while the trans fat-free margarine version should not be browned. A typical low-fat recipe for a soup with a white sauce includes fused trans-fat free margarine or oil (if both are used they are heated and fused together) which is cooked with flour until heated semi-skimmed milk is whisked in. It is then Heat until thickened and flavored with spices. 

Pureed vegetables as a thickener

Cooking vegetables until tender then puree them is a great way to thicken a soup. Starchy potatoes are often added to give an extra velvety texture to the finished soup, while the cauliflower is used for those on low-carb diets. Although these two vegetables are popular in fat free creamy soup, almost any cooked vegetables can be pureed with chicken stock or the liquid itself to use as a low-fat creamy soup base.