Low Calorie Cheesy Vegetable Soup **This brings me SUCH joy. Please know that chicken would…
Low Carb Zuppa Toscana and Cheesy Vegetable Soup
Both of these recipes are low in carb and full of goodness. I didn’t take a picture because, lets face it, soup pictures are not very good LOL. I’m going to do write the recipes exactly how I made it.
Zuppa Toscana Soup
In soup pot, I sauteed 1/2 a chopped onion and fresh garlic. I added a smidge of oil just to keep it from burning. Once those were sauteed, I added 2 lb roll of sausage. I sprinkled my seasoning on it. Once that is done, drain, if needed and return to pot.
Start frying your bacon.
Next, I added a 1/2 a bag of fresh spinach, torn up. You can use kale, but I didn’t have any. I then took a 1/2 a large head of cauliflower and I cut off the florets. I cut those florets into bite sized pieces. I threw that in the pot and added more seasoning and stir. I let this cook on low for a little bit..just to meld the flavors.
Add 1 1/2 c. heavy cream and let simmer while your bacon is finishing up. Once bacon is done, tear it up and put it in the pot. I added about 4-5 cups of water and 5 chicken bouillon cubes. Before serving, ladle out some of the liquid into a bowl. Add 1/2 c. sour cream and whisk that in until there are no lumps. Pour back into soup. Cook on low until done. Be sure and sample to ensure it doesn’t need anymore seasoning.
Cheesy Vegetable Soup
In soup pot, saute 1/2 cut up onion and garlic. Add a bit of oil to keep from burning. Once your onions are translucent, add 2 cans of drained mushrooms, the rest of the bag of torn up spinach, 1 can rotel, and 20 oz. cooked broccoli that has been run through the food processor. Let all of this cook together before adding the liquid.
Once it is all blended, add 16 oz. chopped up velveeta (I used real velveeta which will up the carb count a bit, but you can use any the 2% as well). Let the velveeta melt into the vegetables. Add a good splash of heavy cream, 4-5 cups water and 5 chicken bouillon cubes. Let simmer. Before serving, ladle out the liquid and add 1/2 c. sour cream. Whisk well. Return to soup. Allow it to simmer until well blended and heated through. Sample to see if you need more seasoning.