Cheddar Cheese Soup (Atkins) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This basic cheese soup recipe is low in carbs and high in protein, making it a great vegetarian meal—but it’s tasty enough to appeal to confirmed carnivores. It also lends itself to many variations. Cooked broccoli and bacon bits make tasty add ins. Ingredients:
1 tablespoon unsalted butter |
1 shallot, minced |
2 1/2 cups lower sodium vegetable broth |
1 tablespoon cornstarch (atkins, thickenthin not or starch) |
1 1/2 cups heavy cream |
8 ounces cheddar cheese, shredded (2 cups) |
2 teaspoons paprika |
1/2 teaspoon salt |
Directions:
1. 1. Melt butter in a large saucepan over medium heat. Add shallot and sauté until soft, about 3 minutes. Add stock and bring to a simmer. Whisk in thickener; cook until mixture thickens, about 2 minutes.
2. 2. Add cream and simmer, stirring occasionally, until hot. Slowly whisk in cheese until melted and thoroughly combined. Stir in paprika and salt and serve.
3. Variations:.
4. Jalapeño Cheddar Soup: Prepare Cheddar Cheese Soup according to instructions, adding one seeded and minced jalapeño with the shallot. Season with Tabasco sauce to taste just before serving.
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