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Old 01-29-2009, 12:24 PM   #11
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As Saph said, I will often use silken tofu. Ground cashews add a nice creaminess to soup too. For pure thickening, plain old corn starch and skim milk would also be options.
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Old 01-29-2009, 09:14 PM   #12
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Leave the recipe as is and just eat less of it and have a lighter dinner.
Normally I would agree, however, we already only eat a small serving (I would say first course size) and get pretty full off of it and just two slices of french loaf.

I think next time we are going to try 1 cup of half and half and 1 cup of puree'd cauliflower, and another 1/2 cup of stock. It will replace the 2 3/4 cups of cream just fine I think and the extra veggies are always a bonus .
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Old 02-02-2009, 04:24 PM   #13
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Silken tofu, coconut milk/cream, soft nuts (such as cashews, pine nuts, etc.) blended with water in a 1:1 ratio. The last one is my personal favorite for savory dishes. There are many other options as well!
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Old 02-03-2009, 07:46 PM   #14
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Normally I would agree, however, we already only eat a small serving (I would say first course size) and get pretty full off of it and just two slices of french loaf.

I think next time we are going to try 1 cup of half and half and 1 cup of puree'd cauliflower, and another 1/2 cup of stock. It will replace the 2 3/4 cups of cream just fine I think and the extra veggies are always a bonus .
Let us know how it turns out. Myself, I often thicken soups with pureed potato or carrots but nothing gives you that velvety smooth texture like cream or butter; then again, 2 2/3 cups of it does seem a bit excessive.
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Old 02-04-2009, 11:26 AM   #15
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Personally, if there isn't a dairy allergy or anything, you are better off subbing a dairy product for cream. Tofu, nuts and veggies give you body and texture but don't even come close to the taste and mouthfeel of cream.

And I cook dairy free every day for someone with a severe allergy.
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Old 02-06-2009, 10:00 AM   #16
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Tofu, nuts and veggies give you body and texture but don't even come close to the taste and mouthfeel of cream.
I can definitely agree with that. And in reality, the 2 3/4 cups IS spread between 8-10 servings, so is isn't that bad. We just wanted to see if we could make it even healthier without sacrificing on the flavor (at least not too much).
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Old 02-06-2009, 10:03 AM   #17
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Then I'd definitely try evaporated milk, then.
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Old 02-06-2009, 10:05 AM   #18
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Then I'd definitely try evaporated milk, then.
Thanks for all the help everyone, I will tell ya'll how it turns out next time we make it.
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Old 02-15-2009, 05:40 PM   #19
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I remember when they halfed the fat in the cream of chicken - all it called for was 1/2 can of milk and 1/2 can of water (instead of a full can of milk!). Could you try that?
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Old 02-15-2009, 09:08 PM   #20
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Is there really anything you can use to substitute for heavy cream? For instance.... Creamy tomato soup, I want to make it healthier than the 3 cups of heavy cream allows. is there a "health food" option for it that anyone knows of??
Yup, lots!

Creamy tomato soup - might contain milk and cream but should not require an uncomfortable quantity of either and certainly not 3 cups of heavy cream.

You are looking at the wrong recipe. How would you like it to taste???

Have you ever tasted a really good.... org***m** tomato soup of onions, diced and sautéed, add lots and lots, and lots of tomatoes, bayleaf, sprig(s) of thyme, dash of Worcestershire sauce, tablespoon of tomato purée, stock - the best you can afford.

Purée in a mouli-legumes, replace in clean pan pan, add a little slaked cornflour and tomato paste with liquid to thicken. Allow to simmer for 3 minutes.

First get the sofrito:

*onion;
*carrot;
*celery

All cleaned, finely dice and sautéed and sweatéd to make a soup.

Add the tomatoes (ripened or canned) to make a rich tomato soup but take care to add flavourigs - the bayleaf, the sprig of thyme.

Purée, season and taste, thicken if necessary with cornstarch/corrnflour.

Cook for 3-5 minutes to allow the starches to cook. Plain four requires 7-10 minutes to cook and cornflour 3-5minutes to cook.

Long live tomato soup!

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