[lscoop]

Although there are a reasonable number of low-carb soups on the market now, convenience would be my only reason for using them. The ones that I make at home from scratch are scrumptious compared to anything on the market. Here are some ingredient ideas:

Any low-carb, high fiber vegetable(s) that you like, either whole or pureed (or a combination of the two)
Beef, chicken, fish or vegetable broth or stocks
Cream (to thicken a soup or make cream soups)
Wine (particularly in bisque soups)
Meats, sausage, fish, bacon, etc.
Cheese (as a thickener, garnish, or to make a cheesy vegetable soup such as broccoli-cheddar soup)

Some wonderful naturally low-carb homemade soups (easily convertible from your favorite higher-carb recipe) include lobster, shrimp or fish bisques, onion soup (you can do this the traditional French way all the way down to using low-carb croutons that float with cheese on top), French-Style soups consisting of vegetable puree, broth, herbs and cream, vegetable-cheese soups (cauliflower, broccoli), cream-of-whatever soups, any kind of broth-based soup with vegetables, meats, fish etc and miso soup. Just as the frozen "low-carb" entrees are neither as good nor as low-carb as the entrees you can make at home, so it goes with soups and many kinds of baked goods.....

When I go out to buy low-carb foods, I stick with the ice creams and candies and chips that are hard to make at home. I tend to make things such as entrees, sauces, salad dressings, soups, cakes and baked goods at home where I have more control of the quality and carb count of what goes in (it's amazing how many low-carb processed food manufacturere "cheat" on their labels and dramatically underestimate the carb counts) and do a better job of it in general......it's less costly too!