Cheddar Cheese Soup (Atkins)

Atkins website.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.

• Ready In: 20 mins
• Serves: 4
• Yields: 1 cup

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.