Low Carb Cream Of Spinach Soup Recipes

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LOW CARB CREAM OF SPINACH SOUP



Low Carb Cream of Spinach Soup image

This is the best tasting soup ever! If you are on a low carb diet and can enjoy fats, but not carbs then this is awesome.

Provided by n2alaska

Categories     Spinach

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9

1/3 cup diced onion
2 cups water
1 chicken bouillon cube
6 cups fresh spinach
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter
1 pint heavy whipping cream

Steps:

  • combine water, onions, garlic powder, salt, pepper, bouillon cube and spinach (I grabbed 6 large handfuls) in saucepan until it starts to come to a boil.
  • Then add butter.
  • Once butter melts add in heavy whipping cream.
  • Cook for a few more minutes until spinach is desired tenderness.
  • If you would like put spinach in food processor or blender to make it smaller pieces.

Nutrition Facts : Calories 844.5, Fat 89.8, SaturatedFat 56.1, Cholesterol 298.9, Sodium 1089.4, Carbohydrate 8.8, Fiber 1.7, Sugar 1.4, Protein 5.8

CREAM OF SPINACH SOUP



Cream of Spinach Soup image

This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.

Provided by Joyce Marciszewski

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 ½ cups water
3 cubes chicken bouillon
1 (10 ounce) package frozen chopped spinach
3 tablespoons butter
¼ cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion
salt and pepper to taste

Steps:

  • In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
  • Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 19.1 g, Cholesterol 38 mg, Fat 12.9 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 7.9 g, Sodium 1053.3 mg, Sugar 9.4 g

LOW-CARB CREAM OF MUSHROOM SOUP



Low-Carb Cream of Mushroom Soup image

This creamy mushroom soup uses cream cheese to beautifully thicken this delicious soup. The low-carb, high fat proportions are perfect for a ketogenic lifestyle.

Provided by Karen Quinn

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h16m

Yield 6

Number Of Ingredients 11

¼ cup butter
5 cups coarsely chopped fresh mushrooms
½ cup finely chopped onion
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried thyme
1 (32 ounce) carton chicken broth
2 cups heavy whipping cream
1 (4 ounce) package cream cheese
2 tablespoons sherry

Steps:

  • Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 7.8 g, Cholesterol 153.5 mg, Fat 44.2 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 27.3 g, Sodium 1082.6 mg, Sugar 2.5 g

BASIC LOW CARB VEGETABLE CREAM SOUP



Basic Low Carb Vegetable Cream Soup image

Karen's Gourmet Low-Carb Recipes By Karen Barnaby "I started making this soup during a non-dairy phase and found that the Dijon added a special zing to the flavour. Add more if you like it! Other vegetables can replace the cauliflower: asparagus, spinach, red bell peppers, tomatoes or more cauliflower. I once made it with red Swiss chard stalks and it was delicious! If you use a fibrous vegetable like asparagus, strain the soup through a sieve after pureeing. There are many options for garnishing - bacon bits, chunks of chicken, ham, sour cream, crispy prosciutto or pancetta, smoked salmon or a sprinkling of cheese. Blue cheese is great with plain cauliflower and smoked salmon is elegant on asparagus."

Provided by Nana Lee

Categories     Cauliflower

Time 40m

Yield 12 cups

Number Of Ingredients 11

1 lb cauliflower
1 1/2 lbs broccoli
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
10 cups chicken stock
1 teaspoon salt
1 tablespoon Dijon mustard
1 teaspoon dried tarragon leaves or 1 teaspoon herbs, of your choice
sea salt
fresh ground black pepper
heavy cream (optional)

Steps:

  • Trim the broccoli and cauliflower and chop coarsely.
  • The core of the cauliflower and broccoli should be used too.
  • Save a few tiny florets of broccoli to add later.
  • In a large pot, heat the oil over medium heat.
  • Add the garlic and sizzle until it smells fragrant.
  • Add the broccoli, cauliflower, stock and salt.
  • Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.
  • Puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste.
  • Thin with stock or water if the soup is too thick.
  • Add the cream if desired.
  • The dairy is optional and not included in the count.
  • Total Calories: 566.
  • Fat: 31 grams.
  • Carbs: 63 grams.
  • Fiber: 33 grams.
  • Protein: 31 grams.

Nutrition Facts : Calories 122.4, Fat 4.9, SaturatedFat 1, Cholesterol 6, Sodium 524, Carbohydrate 13.1, Fiber 2.5, Sugar 5.1, Protein 7.5

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