Low carb soups?

Question

does anyone have a few recipies for low carb soup that would be fairly quick and easy to make, preferably a nice spicey tomato or pepper soup, and any other lowcarb easy maeals with out eating seeds! thanks

Answer 1

Well, first off, tomatoes aren't low carb.

Creamy Mushroom Soup w. Chicken

Ingredients
1 quart chicken stock or canned low-sodium broth
1 ounce dried shiitake or porcini mushrooms
4 tablespoons unsalted butter
1 medium onion, finely chopped
3/4 pound crimini mushrooms, thinly sliced
coarse salt
freshly ground black pepper
1/4 cup flour
2 teaspoons soy sauce
1 pound skinless, boneless chicken breasts, cut into 3/4 inch pieces
1 cup half & half
3 tablespoons tawny port or dry sherry
2 tablespoons finely chopped flat leaf parsley

Method
In a medium saucepan, bring the chicken stock to a boil with the dried mushrooms. Cover the saucepan and remove from the heat.

Melt the butter in another medium saucepan. Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Add the sliced crimini and cook until tender and their liquid has evaporated, about 5 minutes. Season the crimini with salt and white pepper and stir in the flour. Strain the stock into the saucepan, pressing hard on the solids with the back of a spoon. Stir the soy sauce into the mushroom soup, cover partially, and simmer until slightly thickened, about 10 minutes.

Transfer half of the mushroom soup to a blender or food processor and puree until smooth. Return the puree to the saucepan. Add the chicken pieces and simmer the soup until the chicken is cooked through, 3 to 4 minutes. Stir in the half-and-half and port and simmer the soup for 1 minute longer. Stir in the parsley, ladle the soup into bowls and serve right away.

Answer 2

I just make it up as I go along. Start with tomatoes (fresh or canned), roast a couple of peppers and an onion for about 1hour, cover with cling film and when cool peel off the skin. Blend together in a liquidiser of food processor and add salt pepper to you liking then add fresh herbs basil goes nicely with these two veg as well as oregano. The best low carb soups are low fat ones too. So use oil sparingly, and stick to low carb veg like the above, mange tout peas, sweetcorn, cauliflower and brocolli. Experiment you'll be surprised!!

Answer 3

HOT TOMATO JUICE SOUP

3/4 c. chopped onion
2 stalks celery, diced
2 tbsp. butter, melted
2 qts. tomato juice
2 tbsp. beef flavored bouillon granules
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1/4 tsp. Tabasco sauce
Lemon slices and celery leaves (optional)

Saute onion and celery in butter in a Dutch oven until transparent. Add tomato juice and next 4 ingredients. Bring to a boil and simmer 10 minutes. Makes 10 cups.

Answer 4

For the pepper soup:
3 tablespoons finely chopped shallot
1/2 teaspoon dried thyme, crumbled
1 tablespoon unsalted butter
6 yellow bell peppers, roasted (procedure follows) and chopped coarse (about 6 cups)
1 1/2 cups low-salt chicken broth plus additional to thin the soup
1/4 cup heavy cream
fresh lemon juice to taste

For the tomato soup:
3 pounds plum tomatoes, quartered lengthwise
3 unpeeled large garlic cloves
3 tablespoons finely chopped shallot
1/2 teaspoon dried oregano, crumbled
1 tablespoon unsalted butter
1 1/2 cups low-salt chicken broth plus additional to thin the soup
1/4 cup heavy cream
fresh lemon juice to taste


For the serrano cream:
3 fresh serrano chilies or jalapeños, seeded and chopped fine (wear rubber gloves)
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup crème fraîche or sour cream
preparation
To roast peppers:
Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
Make the pepper soup:
In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the tomato soup:
Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350°F. oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the orégano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the serrano cream:
In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.

To serve the soup:
For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving

Answer 5

get chicken noodle soup or you can warm up broth and put spices in it thats what my mom eats!

Answer 6

http://www.fabulousfoods.com/fitfab/lowcarbsoups.html
Try this site my friend, and hope you find many more soups for yourself.

Answer 7

alldietslowcarbs.com allrecipes.com--recipezaar.com