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Keto Cheddar Cheese Soup

Servings: 6 (256 g each)


INGREDIENTS

  • 110 g (½ stick) unsalted butter
  • 45 g (¼ cup) onion – diced into very small pieces, packed
  • 155 g (1 cup) celery – diced into very small pieces, packed
  • 50 g (¼ cup) carrot – diced into very small pieces, packed
  • 540 g (2 cups) chicken bone broth or chicken broth/soup
  • 240 g (1 cup) full fat whipping cream or crème fraiche
  • 240 g (1 cup) water
  • 600 g (5 cups) sharp/old cheddar – grated, packed
  • 6 g (1 tsp) salt – ground to fine powder
  • 2 g (½ tsp) black pepper – fine ground
  • 2 g (½ tsp) smoked paprika
  • OPTIONAL: 4 g (1 tsp) glucomannan

DIRECTIONS

  • 1.   Into a soup pot set over medium heat, add the butter and when melted and sizzling, add the onions and cook until translucent (do not caramelize). Make a clearing in the center and add the celery and carrots. Cook until the celery and the carrots are fork tender

  • 2.   Pour in the 2 cups of chicken bone broth, the cream and water. Stir to combine. Cover pot with lid and cook at a simmer for 5 minutes

  • 3.   Add the grated cheddar, season with salt, pepper and paprika, stir to combine. Reduce heat to medium low and cook uncovered for 10 minutes, stirring occasionally

  • 4.   OPTIONAL: To thicken the soup, if desired, sprinkle the glucomannan into the soup and stir well. Let the soup rest for 5-10 minutes and check for desired thickness of soup

  • 5.   OPTIONAL: To make a smooth velvety soup, puree the soup
     
     
     
     

MACRONUTRIENTS CHART


Recipe tags: Canadian Cheddar Cheese Soup, Disney Cheddar Soup, Epcot Cheddar Cheese Soup, Hudson’s Cheddar Cheese Soup, keto cheddar soup, keto cheese soup, keto diet, keto meals, keto meals and recipes, keto recipes, keto soup
2 Comments
Mark

July 27, 2023 @ 6:21 am

It’s tempting to use larger amounts of vegetables, but except with the celery that means a lot more carbohydrates! There’s enough flavor in the relatively small amounts in the recipe. Cook them thoroughly, softening especially the carrot by frying and then perhaps simmering them for a good while longer until very soft, especially if you plan to purée the soup (an immersion blender helps, and I use it before adding the cream and cheese and sometimes also afterwards). Most pre-shredded cheese contains a lot of added starch, so despite the drudgery you should coarsely shred all that cheese yourself. It helps to get a very coarse grater from Microplane: expensive but the knockoff versions are usually not good. Glucomannan is definitely optional but I think it improves the texture, and again an immersion blender helps. The pepper is a matter of taste: smoked paprika is fine, but a pure cayenne taste from either cayenne powder or Tabasco sauce (adds some sourness I rather like) might be better to some palates. Black (or white) pepper: optional, you might prefer that it’s there. A good recipe that seems counterintuitive sometimes but works.

Angela Wilkes

August 3, 2023 @ 9:24 am

Hi Mark,

Wow! Thank you for your detailed comment – I agree with all of your observations and suggestions!
As for the immersion blender, I absolutely agree, but I don’t own one as yet – Hmmmmmm you just gave me an idea for something that I can ask as a Christmas present.

Thank you for taking the time to write to me. Have a wonderful day!

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  • By Angela Wilkes
  • Cuisine: Canadian
  • Category: Soups
  • Created: May 7, 2021

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