Cheddar Cheese Soup (Atkins)

Submitted by Michelle Rogers

"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: 20mins
• Ingredients: 8
• Yields: 1 cup
• Serves: 4

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.

Reviews

[Steve W.]

Doubled the recipe. Used a small sweet onion. Used chicken broth, it's all I had. 3 cloves pressed garlic. 16 oz. of half and half, a cup of milk. Used smoked paprika. Also added 1 block of softened cream cheese.